[Magdalen] GoldenTulip Soup Re: Chestnuts Roasting on an Open Fires,

[Susan Hagen]

I love this peanut soup Lynn.  I got the recipe from Elizabeth Kaeton
years ago.  I put some chicken in it but don't know that I would like
seafood.  I make a much smaller quantity for one person.   I always
add some greens near the end, either collards de-stemmed and cut into
ribbons or cabbage.

Susan

On Wed, Nov 30, 2016 at 12:20 PM, Lynn Ronkainen <houstonklr at gmail.com> wrote:
> Soup named after restaurant located under/near a Tulip Tree in Accra, Ghana
>
> Golden Tulip Soup
> West African Peanut Soup
> (I got this recipe from the chef at the Golden Tulip Restaurant in Accra,
> Ghana - E. Keaton+)
>
> Ingredients:
>
> 2 - 3 tablespoons peanut oil
> 2 tablespoon curry powder
> 2 large onions, sliced or minced
> 2 tablespoons minced garlic (more or less to taste)
> 4 medium – large sweet potatoes, peeled and cut into bite-sized chunks
> 4 cans (14 oz.) vegetable or chicken broth
> 1 (28 oz) can stewed, whole tomatoes, cut into bite-sized chunks
>
>
> Salt to taste (1-2 tsp.)
> Black pepper to taste (1-2 tsp.)
> ½ tsp. cayenne pepper
> 2 tablespoons chili powder
> 1 small (18 oz) jar  peanut butter
> 1 small (14 oz) can coconut milk (I find the Thai brand less expensive)
>
> Heat 2 T peanut oil in large Dutch oven or stockpot over medium-high heat.
> Add curry powder and cook, stirring constantly for one minute. Add onions
> and cook, stirring occasionally for two minutes. Add garlic and cook for one
> more minute. Stir in sweet potatoes, broth and tomatoes, and bring soup to a
> boil. Simmer, covered, thirty to forty minutes.
>
> Add salt, black pepper, cayenne, peanut butter, and coconut milk to the
> soup, stirring to combine. Bring mixture to a simmer and cook for 20
> minutes. Adjust seasonings according to taste.
>
> Optional: Add  meat or fish (suggestions: already cooked and shredded
> chicken or shrimp - EK+ says shrimp is delightful) and cook, stirring with a
> wooden spoon to break any clumps until warmed through.
>
> Serve hot, garnished with chopped chives. Great with a light salad and
> croissant or flaky, crescent rolls. I think a light white wine, like Pinot
> Grigo is a nice compliment to this meal
>
>
> (the Rev'd) Elizabeth Kaeton
> Slightly modified by Lynn Ronkainen (and taste tested, of course)
>
> ************
> I sometimes give it a bit of a whirl with the submersible blender, but not
> *completely* smooth. I have never added meat or fish.
>
> Lynn
> M - your soup sounds wonderful and I  love the 'clay pot' sub info! : )  I
> too have one of those clay pots in the cupboard!
>
> website: www.ichthysdesigns.com
>
> When I stand before God at the end of my life I would hope that I have not a
> single bit of talent left and could say, "I used everything You gave me."
> attributed to Erma Bombeck
> "Either Freedom for all or stop talking about Freedom at all" from a talk by
> Richard Rohr
>
> --------------------------------------------------
> From: "ME Michaud" <michaudme at gmail.com>
> Sent: Tuesday, November 29, 2016 4:12 PM
> To: <magdalen at herberthouse.org>
> Subject: Re: [Magdalen] Chestnuts Roasting on an Open Fires,
>
>> I will trade for the African Tulip soup recipe.
>>
>> You need a pit fire and a clay pot
>> (but sometimes I use a round covered corning ware baking dish and an
>> electric oven)
>>
>> 1 cup lentils, rinsed
>> 1/2 cup barley, rinsed
>> 1 onion, chopped
>> 2 carrots, chopped
>> 2 stalks celery, chopped
>> 1/2 can diced tomatoes
>> spices ... choose one set
>> (Middle Eastern: cumin, etc.)
>> (Italian: oregano, etc.)
>> (French: thyme, etc.)
>> Salt & pepper
>> add water nearly to top (but not to cover)
>>
>> Do not fear the hot pepper! Add 'em if you like 'em.
>>
>> Bake, covered, 350 degrees F for one hour
>>
>> Stir in 1 sweet potato, diced
>> Any left-over spinach or other vegetables hanging out in the fridge
>> If desired, a handful of raisins (or currants) and nuts (pinenuts,
>> walnuts,
>> or pecans)
>> If not vegan/vegetarian, add a cooked sausage, cut up (or any left-over
>> meat or game)
>>
>> Bake 1/2 hour more
>> Serve with fresh cheese (or sour cream), hot pickled peppers, and warm
>> flatbread
>> A wedge of iceberg lettuce adds cool crunch
>> -M
>>
>>
>> On Tuesday, November 29, 2016, Lynn Ronkainen <houstonklr at gmail.com>
>> wrote:
>>
>>> please provide recipe??
>>>
>>>
>



-- 
The alien who resides with you shall be to you as the citizen among
you; you shall love the alien as yourself, for you were aliens in the
land of Egypt.
Leviticus 19:34