Mark Bittman's Senegalese Peanut Soup

Recipe by Karen in MA
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Use the flat side of a wide knife or cleaver or a small food processor to break the peanuts into large pieces.
  • Put the oil in a deep skillet or medium saucepan over medium-high heat. When hot, add the onion, ginger and garlic and cook, stirring occasionally, until the vegetables are soft, 3-5 minutes.
  • Add ½ cup of the peanuts and the cayenne. Sprinkle with salt and pepper. Stir in the stock and sweet potatoes, bring to a boil, and turn the heat down to medium-low so that the soup bubbles gently. Partially cover the pan and cook, stirring occasionally, until the potatoes are just tender, about 10 minutes.
  • Stir in the tomatoes, collards and peanut butter. Cover and cook until the collards are tender, 5 to 8 minutes. Taste, adjust the seasoning, and serve garnished with the remaining peanuts.
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