RCI-SP.003.0600.001
Somali Peanut Soup
Somali Peanut Soup from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- two or three cups chicken broth or chicken stock1 unit
- one small Onion1 unitminced
- one small sweet green pepper (or bell pepper)1 unitminced
- one clove of garlic1 unitcrushed (optional)
- salt1 unitblack pepper, cayenne pepper or red pepper (to taste)
- one hot chile pepper1 unitminced (optional)
- one carrot1 unitchopped fine or one sweet potato or yams, boiled and mashed (optional)
- one or two tomatoes1 unitchopped or canned tomatoes (optional)
- one cup natural unsweetened Peanut butter1 unit
Method
1
Heat the chicken broth in a large pot over medium-high heat until it comes to a gentle simmer.
2
Add the minced onion and chopped carrot to the pot, stirring well to combine with the broth.
3 minutes
3
Stir in the minced green pepper, crushed garlic, and minced hot chile pepper (if using), cooking until the vegetables begin to soften.
3 minutes
4
Add the chopped or canned tomatoes to the pot and stir to incorporate them into the broth.
2 minutes
5
In a separate small bowl, whisk the peanut butter with a ladle of warm broth until smooth and lump-free.
2 minutes
6
Pour the peanut butter mixture back into the pot, stirring constantly to ensure it blends evenly throughout the soup.
2 minutes
7
Reduce heat to low and simmer the soup, stirring occasionally to prevent sticking, until flavors meld and the soup reaches the desired consistency.
10 minutes
8
Taste the soup and season with salt, black pepper, and cayenne or red pepper to taste.
9
Ladle the hot soup into bowls and serve immediately.