Peanut Soup is a Staple food in west african, with variation,Usually a scotch bonnet pepper is used and falls in the 80,000-400,00 SHU on the Scoville scale. Substitutes include Thai red chiles and Habanero’s.
*For Vegetrarian varients, just take out the meat
Makes: 4-6 servings.
• 1-2 whole onions, peeled
• 2-3 large tomatoes
• 4-6 thighs, legs, and drumsticks
• 7 eggs
• 12-14 okra pods
• 1 pepper
• 1/2-2/3 tbsp ginger, minced or grated
• 2-4 bay leaves
• 5-7 heaping tablespoons natural peanut butter
• 7 ½ -8 cups no salt or low sodium chicken stock
- In large heavy pot add whole onions, minced ginger, tomatoes.
- Sauté 20-30 seconds and add chicken. If desired, brown it a little before adding in chicken stock then bring to a boil, reduce heat, cover, and simmer 20-25 minutes.
- Pour into blender and puree (if desired, removed tomato skin with fork)
- In a saucepan warmed over medium heat let peanut butter melt.
- Add in water ½ tsp at a time until a smooth sauce develops (this process is comparable to the making of a roux).
- Once developed add sauce to the pot; peanut oil will separate.
- Mix in washed okra and simmer 5-10 minutes.
There you have it—delicious West African Peanut Soup. We guarantee that these recipes will smell amazing as you cook, and they’ll taste even better once you try them!
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