[Magdalen] [Mgdln] African Peanut Soup recipe

[Jay Weigel]

I was thinking of west Africa, the cuisine of which I'm more familiar with,
thanks to former co-workers from such places as Nigeria, Cameroon, Liberia,
Ghana, Guinea, and Sierra Leone.

On Fri, Feb 19, 2016 at 1:01 AM, Sally Davies <sally.davies at gmail.com>
wrote:

> As a matter of fact, it does grow quite well - we always have lots of
> cabbages of various types and they're always cheap to buy.
>
> The traditional (Southern) African green veg is a type of collard green but
> these days, mostly spinach.
>
> Sally D
>
>
>
> On Tuesday, 16 February 2016, Jay Weigel <jay.weigel at gmail.com> wrote:
>
> > Probably more authentic with collards or "other greens". Cabbage is a
> cool
> > weather crop and wouldn't grow well in Africa!
> >
> > On Mon, Feb 15, 2016 at 6:42 PM, Eleanor Braun <eleanor.braun at gmail.com
> > <javascript:;>>
> > wrote:
> >
> > > For Marion:
> > >
> > > ---------- Forwarded message ----------
> > > From: Susan Hagen <susanvhagen at gmail.com <javascript:;>>
> > > Date: Sun, Jan 31, 2010 at 9:58 AM
> > > Subject: [Mgdln] African Peanut Soup recipe
> > > To: magdalen at herberthouse.org <javascript:;>
> > >
> > >
> > >  This is apparently a favorite dish all over Africa with many
> variations.
> > > There are vegetarian versions too.  I think it's the kind of dish where
> > the
> > > One True Authentic recipe is however your mom used to make it.
> > >
> > > This is what I made yesterday:
> > >
> > > Saute
> > > 1 diced onion
> > > 2 - 3 cloves garlic
> > > chunk of fresh ginger, peeled and minced
> > > about 2 tsp curry powder
> > > about 1/2 tsp ground red pepper
> > > salt and black pepper to taste
> > >
> > > Add
> > > 1 can chicken broth
> > > 1 can tomatoes
> > > 1 large sweet potato, peeled and diced
> > > 1 - 2 carrots, diced
> > >
> > > When vegetables are nearly tender add
> > > 1 diced chicken breast and simmer till cooked
> > > You may need to add some water.  I think I added 2 cups to the pot.
> > >
> > > Add about 1/4 of a medium sized head of cabbage, chopped (maybe 2 - 3
> > > cups).  I've seen recipes call for collards or other greens instead.
> > > Simmer
> > > until barely tender.
> > >
> > > Put about 1/2 cup peanut butter, smooth or chunky, in a bowl.  Ladle in
> > > about a cup of the hot broth.  Stir until the PB melts and then stir
> into
> > > the pot.
> > > Some recipes call for 1/2 cup to 1 can of coconut milk.  I leave it
> out.
> > > Depending on your taste you might add a little sugar.  This time the
> > large
> > > sweet potato made it plenty sweet for me.
> > >
> > > Here are a bunch of variations.  The first is Elizabeth Kaeton's and
> it's
> > > wonderful too.
> > >
> > > http://telling-secrets.blogspot.com/2007/09/puple-tulip-soup.html
> > > http://www.soupsong.com/rpeanut1.html ( look around this site - I use
> > > several of their recipes)
> > > http://www.moosewoodrestaurant.com/recipes_archive.html (scroll down)
> > >
> > >
> >
> http://huggingthecoast.com/2010/01/14/sundays-at-the-moosewood-restaurant-west-african-peanut-soup-recipe-soup-recipe-of-the-week/
> > > -
> > >
> >
>