Tag Archives: fast peanut soup

Very Popular Peanut & Sweet Potato Stew

30 Jan

One day, I will write up a run down of how wonderful Cameroonian food is. Today, I will share a soup that is truly delicious and has proven VERY popular, but it is “West African” in the way that Chobani is “Greek” yogurt. Which is to say that I’m not bringing this home to MrKef’s mom as evidence of my mastery of Cameroonian Cuisine.

Anyway, I made this for a fun soup night during one of those Arctic Blasts a few weeks ago with my dearest friends. FlailKef and GingerKef suggested this recipe, and I doctored it up a little bit to suit my own preferences because, well, that’s what I do. It goes without saying that a soup is WAY above my paygrade, photography wise– so if you’d like a picture of the stew itself, you should head over to the original recipe. But, if you want pictures of the soup eaters and I on a night I was wearing a dashiki-print dress, then you’ve come to the right place!

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The recipe below was PLENTY for 5 hungry people + leftovers– I had doubled the original, so I can say that this one scales up or down easily.

Peanut & Sweet Potato Stew

Ingredients

  • 10-12 c low sodium vegetable broth (less if you want thicker, more if you want thinner)
  • 1 TBS olive oil
  • 2 medium red onions, chopped
  • 5 TBS peeled and minced fresh ginger (I am currently really into frozen ginger and used ~5-6 frozen pods)
  •  5 cloves garlic, minced (I used frozen again and used about the same number as I did the ginger).
  • 2 tsp salt
  • 1 bunch collard greens or kale, ribs removed and leaves chopped into 1-inch strips (I used a 16 oz pre-shredded bag)
  • 1.5 c unsalted peanut butter (chunky or smooth, almond butter if you prefer to spend $8.99/jar vs $2.49)
  • 8 oz tomato paste
  • 1/4 c sriracha sauce (or youre preferred red hot sauce, and you could use wayyyy more if you feel so inclined)
  • 2-4 sweet potatoes, cubed (quantity dependent on how hearty you’d like the stew)

Assembly

  1. In a medium  pot, warm the oil. Add the onions and cook until soft and fragrant, ~ 5 minutes. Add the ginger and garlic, cook for another 2-3 minutes. Add salt, then broth. Bring to a boil and then cook on medium-low heat for 20 minutes.
  2. In a medium heat-safe mixing bowl, combine the peanut butter and tomato paste. Transfer 1.5-2 cups of the hot stock to the bowl and whisk together until smooth. Pour the peanut mixture into the soup, mix well. Stir in the greens, sweet potatoes, and hot sauce sauce.
  3. Simmer for 15-25 more minutes on medium-low heat (or until sweet potatoes are at your preferred texture), stirring often. If you’re working with a West African crowd do not even THINK of serving it without rice (or better yet, fufu)– but I ate it happily on its own.
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