Best 4 Senegalese Peanut Soup Recipes
Embark on a delightful culinary journey with our comprehensive guide to creating the perfect Senegalese Peanut Soup, a beloved dish that captures the vibrant flavors of West African cuisine. This rich and savory soup, known locally as "Maafe" or "Tigadene," is a harmonious blend of aromatic spices, creamy peanut butter, tender meats, and an array of vegetables. Experience the taste of Senegal and savor the warmth and comfort of this traditional recipe.
Check out the recipes below so you can choose the best recipe for yourself!
SENEGALESE CHICKEN AND PEANUT SOUP
This is an award winning soup recipe. The soup should be silky and smooth but not thick; it should be spicy, but not too hot; it should have a sharpness of tomato and lemon, but not be sour; it should taste of peanuts, but not of peanut butter. It freezes beautifully. Note - I just adopted this one -- it was originally posted by my friend Mean Chef -- the intro is perfect and is exactly what you should be tasting in the final product! :-)
Provided by Kirstin in the Couv
Categories Peanut Butter
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Saute onion, garlic and cayenne in oil until onion is translucent.
- Stir in curry powder and curry paste; saute 1 minute.
- Add chicken stock and tomatoes in juice; bring to a boil, then simmer for 15 minutes.
- Add cooked chicken and sambal; simmer for 10 minutes.
- Whisk in peanut butter a little at a time until incorporated; add coconut milk and stir to incorporate.
- Turn soup to low and add cilantro and lemon juice to brighten the taste; check seasoning.
Nutrition Facts : Calories 1036.7, Fat 73.6, SaturatedFat 28.4, Cholesterol 112.2, Sodium 1126.2, Carbohydrate 42.8, Fiber 10.6, Sugar 16.8, Protein 62
SENEGALESE PEANUT SOUP
From a WW cookbook. Very tasty and quick. Low in calories and fat (chickpeas stretch the peanut butter flavor). Only 4 WW points per serving!
Provided by Carianne
Categories Beans
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Puree chickpeas, 1/2 cup of broth, and peanut butter.
- Heat peanut oil in saucepan, saute onions and ginger root 7- 8 minutes.
- Stir in curry powder and cumin, saute another minute.
- Add remaining broth, tomatoes, and chickpea puree.
- Simmer 5 minutes.
- Season with cayenne and sprinkle with cilantro.
MARK BITTMAN'S SENEGALESE PEANUT SOUP
Variation: Creamy peanut soup Like velvet, but peanutty velvet: Omit the collards or kale. Then in step 3, along with the peanut butter, stir in 1 cup heavy cream, rice milk, or coconut milk, either made from scratch or canned (use ½ can, slightly less than 1 cup, with a little water). Use an immersion blender to puree the soup in the pan. Or cool the mixture slightly, pour into a blender, and puree carefully. Gently reheat the soup, taste and adjust the seasoning, and garnish with the remaining peanuts.
Provided by Karen in MA
Categories Clear Soup
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Use the flat side of a wide knife or cleaver or a small food processor to break the peanuts into large pieces.
- Put the oil in a deep skillet or medium saucepan over medium-high heat. When hot, add the onion, ginger and garlic and cook, stirring occasionally, until the vegetables are soft, 3-5 minutes.
- Add ½ cup of the peanuts and the cayenne. Sprinkle with salt and pepper. Stir in the stock and sweet potatoes, bring to a boil, and turn the heat down to medium-low so that the soup bubbles gently. Partially cover the pan and cook, stirring occasionally, until the potatoes are just tender, about 10 minutes.
- Stir in the tomatoes, collards and peanut butter. Cover and cook until the collards are tender, 5 to 8 minutes. Taste, adjust the seasoning, and serve garnished with the remaining peanuts.
SENEGALESE PEANUT SOUP
Make and share this Senegalese Peanut Soup recipe from Food.com.
Provided by Brookelynne26
Categories Onions
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Chop 1/2 cup of the peanuts into small pieces and reserve to use as garnish. Puree the remaining peanuts in a blender or food processor until a thick paste forms; set aside.
- Heat the oil in a large stockpot over medium heat. Add the onion, celery, and leeks and sweat for about 4 minutes, until tender.
- Add the sugar, curry, cumin, cayenne, and salt and stir to coat the vegetables.
- Add the tomatoes, water, and peanut paste. Bring to a boil, reduce the heat, and simmer for 1 hour.
- Stir in the scallions, heavy cream, and garlic and simmer for 2 minutes to heat through.
- To serve, ladle the soup into bowls and top with reserved chopped peanuts.
Tips:
- Use high-quality ingredients: Fresh vegetables, flavorful broth, and creamy peanut butter will make all the difference in the taste of your soup.
- Don't be afraid to experiment with different vegetables: You can add or remove vegetables from the soup to suit your taste. Some popular additions include sweet potatoes, carrots, and bell peppers.
- Adjust the spiciness to your liking: The amount of cayenne pepper you add to the soup is up to you. If you like spicy food, you can add more cayenne pepper. If you prefer a milder soup, you can omit the cayenne pepper altogether.
- Serve the soup with your favorite toppings: Some popular toppings for Senegalese peanut soup include chopped peanuts, fresh cilantro, and a dollop of yogurt.
Conclusion:
Senegalese peanut soup is a delicious and hearty dish that is perfect for a cold winter day. It is also a relatively easy soup to make, so it is a great option for beginner cooks. With its creamy texture, flavorful broth, and tender vegetables, Senegalese peanut soup is sure to be a hit with your family and friends.
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