There is something calming about cuddling up next to a bowl of warm soup to sooth your aches, pains and worries away. This is why I felt it would be a great opportunity to share my hearty West African Peanut Butter Soup.T
I came across this recipe a few years ago when I needed a great recipe for a holiday party. The host was a vegetarian and I was in a pinch to throw it together last minute.
Rich in texture, creamy and hearty, this soup warms you to the core. Served hot over rice, it will satisfy even the greatest of appetites. The touch of siracha leaves a nice warming throughout your mouth but is toned down by the peanut butter. All in all this dish will impress and makes for great leftovers. Bon appétit!
West African Peanut Soup
- 2 Chicken breasts, cubed (you can substitute tofu or omit the chicken altogether if you are trying to keep it vegetarian)
- 8 cups low sodium chicken broth (use vegetable broth to make it vegetarian)
- 4 tablespoons Canola Oil
- 1 medium red onion, Diced
- 1 teaspoon black pepper
- 2 tablespoons garlic powder
- ½ teaspoon cayenne pepper
- 2 tablespoons peeled & grated fresh ginger
- 4 large cloves garlic, minced
- 3 tablespoon salt
- 1 bunch collard greens (or kale), ribs removed & leaves chopped in 1-inch strips
- ¾ cup unsalted peanut butter (chunky or smooth)
- 6 oz. tomato paste, or 1 cup canned crushed tomatoes
- 1 tablespoon sriracha (AKA rooster sauce)
- ¼ cup chopped peanuts, for garnish
- Cut chicken breasts into cubes, season with 1 tablespoon salt, black pepper, garlic powder, and cayenne pepper. Heat a heavy bottom pot with 2 tablespoons of canola oil at medium-high heat. Brown ½ of the diced chicken at a time leaving a brown residue at the bottom of the pot, the fond to be specific.
- Remove the chicken and add the onion, ginger, garlic and remainder of salt. Cook on medium heat until onions begin to brown, further adding to the fond. As the bottom of the pot begins to turn towards a darker brown, add the collard greens and 1 cup of broth. Continue to cook until collard greens are wilted all while using a wooden spoon to deglaze the bottom of the pan to release the fond into the solution. Once the greens are wilted and the majority of the fond is deglazed, add the remainder of the chicken stock and add the chicken back to the pot. Turn the heat to high and bring to a boil. Turn the heat back down to medium-low and allow to simmer for 20 minutes with no lid.
- In a medium-sized, heat-safe mixing bowl, combine the peanut butter and tomato paste, then transfer 1 to 2 cups of the hot stock to the bowl. Whisk the mixture together until smooth, then pour the peanut mixture back into the soup and mix well. Season the soup with Sriracha to taste. Simmer for about 15 more minutes on medium-low heat, stirring often. Serve over cooked brown rice if you’d like, and top with a sprinkle of chopped peanuts.