RCI-SP.002.0035.001
Cameroonian Peanut Soup
Cameroonian Peanut Soup from the Recidemia collection
Prep15 min
Cook12 min
Total27 min
Servings4
Difficultyintermediate
Ingredients
- chicken broth or chicken stock3 cups
- Onion1 unitminced
- sweet green pepper1 smallminced
- of garlic1 clovecrushed
- salt1 unitblack pepper and red pepper (to taste)
- chillie pepper1 unitminced
- carrot1 unitchopped fine or one sweet potato or yams, boiled and mashed
- tomatoes2 unitchopped or canned tomatoes
- of natural unsweetened Peanut butter1 cup
Method
1
Heat the chicken broth in a large pot over medium-high heat until it comes to a simmer.
2
Add the minced onion, crushed garlic, and minced chilli pepper to the simmering broth, stirring well to combine.
3
Stir in the minced sweet green pepper and chopped carrot, cooking for 3-4 minutes until the vegetables begin to soften.
4 minutes
4
Add the chopped tomatoes to the pot and stir to incorporate evenly throughout the broth.
5
In a small bowl, whisk the peanut butter with a few tablespoons of the warm broth to create a smooth paste before stirring it into the pot.
6
Stir the peanut butter mixture thoroughly into the soup, breaking up any lumps and ensuring even distribution.
7
Reduce heat to medium and simmer the soup for 15-20 minutes, stirring occasionally, until all ingredients are tender and flavors are well blended.
18 minutes
8
Taste and adjust seasoning with salt, black pepper, and red pepper to preference.
9
Ladle the soup into bowls and serve hot.