West African Peanut Soup
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.