African Yam and Peanut Soup

"This recipe is from the Rebar cookbook. Rebar is a fabulous restaurant in Victoria, BC...highly recommended! This is a delicious soup! It's just spicy enough, and very exotic-tasting. I really love the combined taste of ginger and cilantro. I pair a big bowl of soup with a whole wheat pita and a green salad. It can take some time to chop all of the veggies, but it's fun to make on a cold weekend day and the colours and smells are wonderful. I'm a slow cook, so the prep time might be shorter for you."
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Ready In:
2hrs 20mins




  • Heat stock. I actually only use about 4 cups of stock, because I like my soup thick.
  • In a big soup pot, heat oil. Saute onions with a pinch of salt for about 10 minutes, stirring occasionally. Add garlic, ginger and spices and sauté until everything's soft.
  • Stir in red peppers and yams, cooking them until they start to stick to the bottom of the pot.
  • Add stock, bring to a boil, and reduce to a simmer. Cover and simmer until yams are tender.
  • Add pineapple with juice, tomatoes and peanut butter and simmer 30 minutes. Add stock if needed.
  • Purée the soup until smooth. I just use my blender.
  • Season to taste with more salt, pineapple juice and/or hot sauce. Just before serving, add chopped cilantro and fresh lime juice.

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  1. I follow the recipe as written and the whole family really enjoys the spicy flavour and smooth consistency of this wonderful soup.
  2. This soup is TERRIFIC!!! I think it may be the single best-tasting thing ever to come out of my kitchen. Wow. I also reduced the amount of stock, to 6 cups, and was pleased with the consistency. Enjoy!


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