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1/1 Photo of Senegalese Chicken and Peanut Soup
This is an award winning soup recipe. The soup should be silky and smooth but not thick; it should be spicy, but not too hot; it should have a sharpness of tomato and lemon, but not be sour; it should taste of peanuts, but not of peanut butter. It freezes beautifully. Note - I just adopted this one -- it was originally posted by my friend Mean Chef -- the intro is perfect and is exactly what you should be tasting in the final product! :-)
Units: US | Metric
Serving Size: 1 (570 g)
Servings Per Recipe: 4
The following items or measurements are not included:
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