The Niagara Falls Culinary Institute shares recipes every week on Daytime Buffalo.
This week’s recipe is how to make African peanut soup.
material
- 2 tablespoons olive oil
- 1 medium onion, chopped (1 cup)
- 1 tablespoon minced ginger
- 1 jalapeño, seeds and membrane removed, cut into cubes
- 4 cloves of garlic, minced (1 tablespoon)
- 1/2 teaspoon pepper
- 2 teaspoons cumin
- 2 tablespoons tomato paste
- 1 can (14 oz) crushed tomatoes
- 4 cups vegetable stock
- 1 sweet potato, peeled and diced
- 1 can (14 oz) chickpeas, drained
- 1 cup creamy natural peanut butter
- 4 cups kale (coarsely chopped)
- 1 teaspoon salt (optional)
- peanuts, crushed
Instructions
1.Pour olive oil into a large pot and heat over medium heat. Add onions and sauté until softened, about 3 to 4 minutes.
2. Add ginger, jalapeño, and garlic and stir until fragrant, about 1 minute. Add the pepper, cumin and tomato paste and cook for another 2 minutes, stirring, until the paste turns black.
3. Add the crushed tomatoes, stock, sweet potatoes, chickpeas, and peanut butter. Bring to a boil and stir until thoroughly mixed. Reduce heat and simmer for 15 minutes, until sweet potatoes are tender.
4. Add kale and cook for another 5 minutes. Taste the soup before adding salt. Depending on how salty your stock and peanut butter are, you may not need more salt. If you use low-sodium stock and unsalted peanut butter, you’ll need a teaspoon or more of salt. Adjust to your own taste.
5. Top with crushed peanuts and serve hot. enjoy!
