West African Peanut Soup

Difficulty:
1/5

Ease of Preparation: Easy.

Yield:   6 servings.

 

Ingredients:

2 tablespoons (30ml) peanut oil

3 garlic cloves, minced

2 tablespoons (30ml) finely chopped fresh ginger

1 large white onion, chopped

2 large chicken breasts, cut into ½ inch cubes

½ cup (120ml) tomato paste

2 large sweet potatoes, peeled and chopped into ½ inch cubes

1 cup (240ml) chopped roasted peanuts + more for garnish

2 cups (480ml) de-ribbed and roughly chopped fresh kale

¾ cup (180ml) chunky peanut butter

5 cups (1.2L) chicken stock

¼ cup (60ml) chopped fresh cilantro

Salt and pepper

 

Method:

In a large pot, heat peanut oil over medium heat.

Add garlic, ginger, and onions, and cook for 3-4 minutes, or until onions are soft.

Add chicken to the pot and continue stirring and cooking for 5-6 minutes, or until chicken is lightly browned.

Stir in tomato paste until chicken is coated.

Add the stock, and stir well.

Bring mixture to a simmer.

Add sweet potatoes and continue cooking for 20 minutes.

Stir in the peanuts and kale, and cook for 8-10 minutes.

Stir in peanut butter, and cook for 2-3 minutes, until soup is thick.

Remove from heat and season with salt and pepper.

Serve soup hot, garnished with cilantro and extra roasted peanuts.