Peanut Butter Soup is a delicious West African dish. It is a simple yet flavorful stew that is different than anything you have tasted before. Although this dish may be new to you, I assure you this is comfort food.
I had eaten it many times but never personally prepared it. I found plenty of recipes online claiming to be African Peanut Butter Soup. I followed a few of the recipes but none were right or were missing key directions or ingredients. I finally put together my own recipe through trial and error and want to share it with others looking to make this delicious dish.
- 1 small white onion or 1/2 large, chopped (Here are some great onion choppers for you!)
- 2 large tomatoes, deseeded, chopped
- 3 TBS Olive oil
- 2 chicken bullion cubes (large)
- 1 TBS seasoned salt (Check out our recommended salt and pepper grinder sets!)
- 2 tsp curry
- 1 tsp garlic powder (Here are some great garlic presses for you!)
- 1 tsp cumin
- 1 TBS red pepper powder (reduce or increase based on preference)
- 4-5 cups water
- 1 TBS Olive or Corn oil
- 2 pounds cubed goat meat or chicken legs (or both) from your meat grinder
- 1 cup peanut butter
1. Put chopped onion and tomato in blender. Blend until puree consistency. Add as little water as necessary.
2. In a large pot, heat 3 TBS olive or corn oil. Add tomato/onion puree. Bring to simmer and partially cover pot to avoid splattering. Make sure the moisture can be released through an opening in the lid. Stir often. Cook until reduced to a near paste consistency and bottom of pan starts to burn.
3. In a small bowl mix seasonings until well blended, crushing bullion cubes. Add seasonings to puree in pot. Stir well. Let cook for 3 – 5 minutes.
4. Add 4-5 cups of water. Stir well.
6. Add one cup of peanut butter to pot. Stir until smooth consistency. Bring to boil again.
7. Add browned meat to pot. Reduce heat to low simmer. Cover. Cook for 2 hours.
8. Serve over white rice or fufu with bread.
Notes: Taste the soup as you go along. If you find the seasonings are too strong for you, add more water or vice versa. Almost any meat will work for this recipe.
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