Recipe by Sephardi Kitchen
Variations of peanut (or groundnut, as they are locally called) soups and stews are eaten across West Africa. I adapted this recipe from several different cookbooks + my own preferences. Savory, spicy, filling, healthy and quick to make! Omit the chicken for a vegan version and/or feel free to add in more vegetables (yams, eggplant, or squash could be good, I think). *NOTE* If possible, try to use Berbere if you don't have berbere on hand . Cayenne is an acceptable substitute, but really doesn't do the dish justice like Berbere would. Even just adding a pinch or two of the different spices in the Berbere mix would suffice!
- 1 teaspoon canola oil or 1 teaspoon peanut oil
- 1 onion, finely chopped
- 1 -2 garlic clove, minced
- 1 1⁄2 tablespoons fresh ginger, grated
- 1 jalapeno pepper, diced (or serrano if you like it more spicy)
- 2 chicken breasts, finely chopped
- 2 -3 medium tomatoes, chopped
- 1 carrot, peeled and grated
- 1⁄2-1 teaspoon turmeric
- 1 teaspoon berbere, spice powder (or cayenne)
- 1⁄2 teaspoon ground cloves
- black pepper, to taste
- 1 -2 teaspoon sugar
- 3 -4 cups water or 3 -4 cups broth
- 1⁄2-1 cup crunchy peanut butter (adjust to taste)
- peanuts, for garnish (optional)
- 1 dash lemons (optional) or 1 dash lime juice (optional)
Directions See How It's Made
- Heat the oil in a medium saucepan. Add the onions, garlic and ginger; cook until the onion is translucent. Add the chili pepper(s), heat for several more minutes.
- Add the chicken, turmeric, berbere, and cloves. Cook over medium heat until the chicken is done.
- Add the tomatoes, grated carrot and any other vegetables you want to use. Cook for 5 more minutes, stirring occasionally.
- Add the water or broth to the saucepan and bring to a boil. Add the peanut butter and reduce heat to medium-low. Stir well for 5-10 minutes, or until the peanut butter dissolves. Add the sugar and lemon/lime juice (if using). Taste, and adjust any ingredients to taste. Simmer for 5-10 minutes longer. Serve hot with toasted bread.