AFRICAN PEANUT SOUP

African Peanut Soup image

I ate this daily when I lived in Bellingham, Washington at the Colophon Bookstore in Fairhaven. It's savory and a bit spicy, not sweet like you'd think.

Provided by Gillian Spence

Time 35m

Yield 6-10 serving(s)

Number Of Ingredients 12

Ingredients

1 ounce fresh ginger, scrubbed and chunked
2 garlic cloves
1 teaspoon dried chili pepper flakes
3 (28 ounce) cans tomatoes, drained and quartered
1 3/4 cups unsalted dry roasted peanuts
1 medium onion, chopped
1 1/2 cups chicken stock
3 cups water
1/2 lb chicken breast, cooked and cubed
1/2 cup butter, melted
1/2 cup flour
8 lemon wedges

Steps:

In food processor, blend ginger, garlic, and chili peppers until finely chopped. Add to processor 2 cans tomatoes, peanuts, and onion; leave chunky (you may need to do this in batches.) Place mixture in soup pot and add 1 can tomatoes, chicken stock, water, and chicken. Make a paste of butter and flour and add to pot. Bring to a boil.
Let cool to 145º (comfortable eating temp.) and serve each bowl topped with a few peanuts and juice from one lemon wedge. Serve with extra crushed chili peppers, and a loaf of French bread with butter.

Nutrition Facts : Calories 586.7, Fat 41.1, SaturatedFat 13.9, Cholesterol 66.7, Sodium 248, Carbohydrate 41, Fiber 10, Sugar 12.4, Protein 21.6

*** Explore more African Peanut Soup Recipes »

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