Monday, January 16, 2006

peanut soup

Here's a wintery soup, inspired by a peanut soup made by my brother's law teacher from Ghana.

4 Tbsp butter
1 tsp whole cumin seed
1/2 tsp chili flakes (or more if you like)
2 small onions, finely chopped
1/2 Tbsp chopped ginger
1 Tbsp dried shrimp powder
1 large sweet potato, peeled and cubed
1 Litre chicken stock
14 oz canned chick peas, rinsed well and drained
250 gms natural, smooth peanut butter
1 tsp sugar
salt, lemon juice, hot sauce.

Heat the butter in a 2 L pan and fry the cumin and chili flakes on medium hi heat for a minute. Add the onion and ginger and cook, stirring occasionally until the onions are nicely browned about 5 minutes or so. Add the shrimp powder, sweet potato, and chicken stock. Bring to a boil and reduce the heat to low. Cover and cook for 15 minutes. Add the chick peas and continue cooking on low until the sweet potatoes are fully cooked. Using a wooden spoon, mash some of the potato against the side of the pot if you like. Add the peanut butter and sugar. Stir well and season with salt and lemon juice. Serve with bread, fufu or whatever you want. Hot sauce and more lemon as needed.

note: the shrimp powder was a present from my brothers teacher. You could omit it, or blitz some dried asian shrimp and use those. You could also use a bit of anchovy instead. Also, make sure you use peanut butter that is not emulsified or seasoned. If you do use a sweetened peanut butter then reduce the sugar called for.


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