Dave'sWife
Cook
African Peanut & Tomato Soup
Ingredients:
1 - 32 ounce box of Chicken or Vegetable stock
1 Large Onion chopped
3 Celery stalks diced
1 Tablespoon chopped Fresh Ginger or Pickled Ginger
(1 tsp. of powdered if no fresh available)
2 large Garlic cloves put through a press or chopped fine
1 small can Rotel Chopped Tomatoes & Chiles
1 28 ounce can of whole peeled tomatoes w/juice
1 29 ounce can of Yams in Syrup, drained & mashed (reserve syrup for seasoning the soup) You can use fresh mashed Yams if you have no canned
2 large cooking potatoes peeled and cubed
2 cups of smooth peanut butter
2 cups of Roasted and salted peanuts
Jerk Spice Rub to your personal tatse or Jerk Sauce to your taste
Optional - 3 cups of shredded chicken
Another option - you can add 1 cup of shredded coconut to make this a Caribbean style soup
Directions
Pour your stock into a large soup pot and bring up to a light boil. Turn down a little and add your chopped onions, Celery, Ginger, and Garlic. Let simmer about 15 minutes. Next add in your can of Rotel diced tomatoes & chiles and the juice from the peeled tomatoes. Take each whole peeled tomato in your hand and break up into bite sized chunks, adding them to the soup. Stir well. Then, add your mashed yams and blend. Put in your diced white potatoes and simmer for another 15 minutes.
When the soup has simmered a bit, slowly stir in the creamy peanut butter, turning the heat up if necessary to melt it. Add water or milk if the soup is too thick.
With a tasting spoon, taste the soup. Now begin adding in the reserved Yam syrup a little at a time until you get the level of sweetness that you want. You can add it all if you want. When you get the soup the way you want it, begin adding in the jerk Spice rub or suace.. again, a little at a time until you get it to the desired heat. Then, add in the shredded chicken and cook the soup for another 30 minutes.
When reheating as leftovers, you will probably need to add water of milk because this soup thickens as it sits.
Just before serving, stir in 2 cups of roasted salted peanuts and fold into the soup. To serve, ladle the soup into bowls and garnish with more roasted peanuts.
If you want to add in coconut, do it when you add the Chicken and let simmer for 30 minutes before serving.
Ingredients:
1 - 32 ounce box of Chicken or Vegetable stock
1 Large Onion chopped
3 Celery stalks diced
1 Tablespoon chopped Fresh Ginger or Pickled Ginger
(1 tsp. of powdered if no fresh available)
2 large Garlic cloves put through a press or chopped fine
1 small can Rotel Chopped Tomatoes & Chiles
1 28 ounce can of whole peeled tomatoes w/juice
1 29 ounce can of Yams in Syrup, drained & mashed (reserve syrup for seasoning the soup) You can use fresh mashed Yams if you have no canned
2 large cooking potatoes peeled and cubed
2 cups of smooth peanut butter
2 cups of Roasted and salted peanuts
Jerk Spice Rub to your personal tatse or Jerk Sauce to your taste
Optional - 3 cups of shredded chicken
Another option - you can add 1 cup of shredded coconut to make this a Caribbean style soup
Directions
Pour your stock into a large soup pot and bring up to a light boil. Turn down a little and add your chopped onions, Celery, Ginger, and Garlic. Let simmer about 15 minutes. Next add in your can of Rotel diced tomatoes & chiles and the juice from the peeled tomatoes. Take each whole peeled tomato in your hand and break up into bite sized chunks, adding them to the soup. Stir well. Then, add your mashed yams and blend. Put in your diced white potatoes and simmer for another 15 minutes.
When the soup has simmered a bit, slowly stir in the creamy peanut butter, turning the heat up if necessary to melt it. Add water or milk if the soup is too thick.
With a tasting spoon, taste the soup. Now begin adding in the reserved Yam syrup a little at a time until you get the level of sweetness that you want. You can add it all if you want. When you get the soup the way you want it, begin adding in the jerk Spice rub or suace.. again, a little at a time until you get it to the desired heat. Then, add in the shredded chicken and cook the soup for another 30 minutes.
When reheating as leftovers, you will probably need to add water of milk because this soup thickens as it sits.
Just before serving, stir in 2 cups of roasted salted peanuts and fold into the soup. To serve, ladle the soup into bowls and garnish with more roasted peanuts.
If you want to add in coconut, do it when you add the Chicken and let simmer for 30 minutes before serving.
