Best African Sweet Potato And Peanut Soup Recipes

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AFRICAN SWEET POTATO AND PEANUT SOUP



African Sweet Potato and Peanut Soup image

A delicious soup combining the tastes of sweet potatoes, peanuts, and tomatoes.

Provided by GregMcE

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 1h15m

Yield 6

Number Of Ingredients 17

1 tablespoon vegetable oil
1 large onion, chopped
2 cloves garlic, minced
2 teaspoons minced fresh ginger root
1 ½ teaspoons ground cumin
1 ½ teaspoons ground coriander
½ teaspoon ground cinnamon
1 pinch ground cloves
3 medium tomatoes, chopped
1 ½ pounds sweet potatoes, peeled and chopped
1 carrot, peeled and chopped
4 ½ cups water
1 teaspoon salt
¼ cup chopped, unsalted dry-roasted peanuts
1 pinch cayenne pepper
2 tablespoons creamy peanut butter
1 bunch chopped fresh cilantro

Steps:

  • Heat the oil in a large saucepan over medium-high heat. Saute the onion 10 minutes, until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes.
  • Pour water into the saucepan, and season the mixture with salt. Bring to a boil, reduce heat, and simmer 30 minutes.
  • Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanuts until almost smooth. Season with cayenne pepper. Return to the saucepan. Whisk in the peanut butter, and cook until heated through. Serve warm topped with fresh cilantro.

Nutrition Facts : Calories 220.6 calories, Carbohydrate 32.7 g, Fat 8.6 g, Fiber 6.5 g, Protein 6 g, SaturatedFat 1.4 g, Sodium 493.6 mg, Sugar 8.9 g

AFRICAN SWEET POTATO AND PEANUT SOUP



African Sweet Potato and Peanut Soup image

Adapted from the Moosewood cookbook for West African Groundnut Stew. Wine or other fruit and vegetable juices (example, apricot or tomato) would also work as substitutes for the liquids. Thanks to Brooke the Cook in WI for putting this recipe in her best of 2008 cookbook!

Provided by Maito

Categories     Clear Soup

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 19

1/2 tablespoon peanut oil
1/2 cup onion, coarsely chopped
2 garlic cloves, minced
1 teaspoon ginger, minced
2 teaspoons ground coriander
1/8 teaspoon cayenne pepper
3 cups cabbage, shredded
1 sweet potato, diced
1 eggplant, diced (optional)
1 (15 ounce) can chicken broth or 1 (15 ounce) can vegetable broth
1 (15 1/2 ounce) can diced tomatoes
1 (5 1/2 ounce) can apple juice
1/4 teaspoon salt
2 1/2 tablespoons peanut butter
1/2 lemon, juice of
parsley
cilantro
peanuts
coconut (optional)

Steps:

  • Heat oil over medium high heat and add onions. Saute for a few minutes, until starting to show a little color.
  • Add garlic and ginger, and sauté a few more minutes. Stir in spices. Add cabbage, sweet potato, eggplant (if using), broth, tomatoes, apple juice, and salt.
  • Cover and bring to a boil. Simmer, mostly covered, for 15 minutes, stirring occasionally.
  • Check sweet potatoes for doneness. Turn off heat, stir in peanut butter until melts, then add lemon juice to combine.
  • Serve topped with cilantro, parsley, and peanuts.

WEST AFRICAN SWEET POTATO AND PEANUT SOUP



West African Sweet Potato and Peanut Soup image

Number Of Ingredients 13

2 tablespoons Butter (unsalted)
1 Onion - medium size, minced
1 teaspoon Brown sugar (light)
1 teaspoon Salt
1 tablespoon Garlic cloves - minced or pressed through garlic press
1/2 teaspoon Coriander (ground)
1/4 teaspoon Cayenne Pepper
3-1/2 cups Broth - low-sodium chicken or vegetable
2 cups Water
2 pounds Sweet Potatoes (about 3 medium) - peeled, quartered lengthwise, thinly sliced
3 tablespoons Peanut Butter
1 dash Black Pepper (freshly ground)
1 tablespoon Cilantro leaves (fresh, minced)

Steps:

  • In large Dutch oven, melt butter over medium-high heat.
  • Add onion, brown sugar and 1 teaspoon salt.
  • Cook, stirring frequently, until the onion is softened - 5-7 minutes
  • Stir in garlic, coriander and cayenne and cook until fragrant - about 30 seconds
  • Add broth, water, sweet potatoes and peanut butter
  • Bring to boil over high heat
  • Reduce the heat to low and cook, partially covered, until the sweet potatoes are easily pierced with a knife - 25-30 minutes
  • Working in batches, use a blender or food processor to puree the soup until smooth, then return it to a clean saucepan.
  • (At this point, the soup can be refrigerated up to two days)
  • Reheat over medium-low heat.

AFRICAN SWEET POTATO AND PEANUT SOUP



AFRICAN SWEET POTATO AND PEANUT SOUP image

Categories     Soup/Stew     Potato

Number Of Ingredients 19

1/2 tablespoon peanut oil
1/2 cup onion, coarsely chopped
2 garlic cloves, minced
1 teaspoon ginger, minced
2 teaspoons ground coriander
1/8 teaspoon cayenne pepper
3 cups cabbage, shredded
1 sweet potato, diced
1 eggplant, diced (optional)
1 (15 ounce) can chicken broth or 1 (15 ounce) can vegetable broth
1 (15 1/2 ounce) can diced tomatoes
1 (5 1/2 ounce) can apple juice
1/4 teaspoon salt
2 1/2 tablespoons peanut butter
1/2 lemon, juice of
parsley
cilantro
peanuts
coconut (optional)

Steps:

  • 1 Heat oil over medium high heat and add onions. Saute for a few minutes, until starting to show a little color. 2 Add garlic and ginger, and sauté a few more minutes. Stir in spices. Add cabbage, sweet potato, eggplant (if using), broth, tomatoes, apple juice, and salt. 3 Cover and bring to a boil. Simmer, mostly covered, for 15 minutes, stirring occasionally. 4 Check sweet potatoes for doneness. Turn off heat, stir in peanut butter until melts, then add lemon juice to combine. 5 Serve topped with cilantro, parsley, and peanuts.

AFRICAN SWEET POTATO AND PEANUT SOUP



African Sweet Potato and Peanut Soup image

Make and share this African Sweet Potato and Peanut Soup recipe from Food.com.

Provided by lazyme

Categories     Potato

Time 1h

Yield 6 serving(s)

Number Of Ingredients 17

1 tablespoon vegetable oil
1 large onion, chopped
2 garlic cloves, minced
2 teaspoons minced fresh gingerroot
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon ground cinnamon
1 pinch ground cloves
3 medium tomatoes, chopped
1 1/2 lbs sweet potatoes, peeled and chopped
1 carrot, peeled and chopped
4 1/2 cups water
1 teaspoon salt
1/4 cup chopped dry-roasted unsalted peanuts
1 pinch cayenne pepper
2 tablespoons creamy peanut butter
1 bunch chopped fresh cilantro

Steps:

  • Heat the oil in a large saucepan over medium-high heat.
  • Saute the onion 10 minutes, until lightly browned.
  • Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes.
  • Pour water into the saucepan, and season the mixture with salt.
  • Bring to a boil, reduce heat, and simmer 30 minutes.
  • Remove the soup mixture from heat.
  • In a food processor or blender, blend the soup and peanuts until almost smooth.
  • Season with cayenne pepper.
  • Return to the saucepan.
  • Whisk in the peanut butter, and cook until heated through.
  • Serve warm topped with fresh cilantro.

Nutrition Facts : Calories 217, Fat 8.4, SaturatedFat 1.3, Sodium 494.9, Carbohydrate 32.2, Fiber 6.2, Sugar 8.7, Protein 5.8

AFRICAN SWEET POTATO SOUP WITH PEANUT BUTTER AND BLACK BEANS



African Sweet Potato Soup With Peanut Butter and Black Beans image

Make and share this African Sweet Potato Soup With Peanut Butter and Black Beans recipe from Food.com.

Provided by Mom10

Categories     Low Cholesterol

Time 1h

Yield 2 quarts, 6 serving(s)

Number Of Ingredients 15

1 tablespoon light olive oil or 1 tablespoon peanut oil
1 tablespoon hot thai kitchen curry paste or 1 tablespoon mild curry paste, to taste
1/2 teaspoon cinnamon (I used less cinnamon because I tend to prefer less cinnamony-flavors in my savory food)
1 medium red onion, peeled, diced
4 garlic cloves, minced
1 medium sweet potatoes or 1 medium yam, peeled, diced
1 large yellow bell pepper, cored, seeded, diced
1 jalapenos or 1 other hot chili pepper, seeded, diced fine
3 (14 ounce) cans black beans, rinsed, drained (I used 1 1/2 cups dried black beans that I cooked most of the way before adding to the broth)
1 quart light broth
1/2 teaspoon crushed hot red pepper flakes, to taste
2 tablespoons chopped fresh cilantro
1 big juicy lime, juice of
2 -3 teaspoons organic brown sugar or 2 -3 teaspoons raw agave nectar, to taste
sea salt and black pepper, to taste

Steps:

  • Heat the light olive oil in large soup pot. Add the curry paste and cinnamon; stir for a minute to infuse the oil with spice. Add the onion, garlic, sweet potato, yellow pepper and jalapeño. Stir and cook the veggies for 5-7 minutes, until softened.
  • Add the black-eyed peas, white and black beans, broth, melted peanut butter, red pepper flakes and cilantro.
  • Bring the soup to a high simmer, cover, and lower the heat; keep the soup on simmer and cook until the vegetables are tender, about 25 to 30 minutes.
  • Stir in the lime juice and brown sugar or agave. Season with sea salt and ground pepper, to taste. Warm through and taste for seasoning adjustments.

Nutrition Facts : Calories 266.7, Fat 3.6, SaturatedFat 0.7, Cholesterol 0.2, Sodium 424.3, Carbohydrate 46.7, Fiber 14.5, Sugar 3.9, Protein 14.3

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