West African Peanut Soup
Peanut soup is an African recipe that’s very popular in West Africa… especially in Ghana. This recipe is creamy and comforting, a little bit spicy and vegan. You can also add sweet potato or chicken if you like. There are many variations of this recipe depending on the country of origin, but this version is adapted from a vegan recipe and uses the ingredients that we normally at Anamaya.
This simple combination of peanuts, tomato and greens, and comes together quickly. If you love spicy flavors, don’t hesitate to use liberal amounts of ginger, garlic, or hot sauce.
Preheat oven to 480 °F (250 °C).
Core the stem area of the tomatoes: using a paring knife cut a small circle around the stem end.
Score the skin at the bottom of the tomatoes with an "X", then drizzle lightly with olive oil and
roast them in the oven on a baking sheet for about 20 minutes.
In a 5-quart soup pot, or any other you may have available to use, heat the olive oil over medium
heat.
Add the onion, garlic, and ginger to the pot and sauté for about one minute.
Add the roasted peanuts and Karma-Kazi Hot Sauce to the pot, then continue to mix for one
more minute.
Take the tomatoes out of the oven and peel them. The skin should come right off easily by pulling it
from the bottom where it was scored.
Add the peeled tomatoes to the pot, as well as 3 cups of water
Add the salt and pepper and bring to a boil.
Pour the contents of the pot into a blender and blend until you get a smooth consistency.
The blended soup goes back in the pot, then add the julienned cabbage and cook for one more minute.
Serve the soup in a bowl and decorate with chopped cabbage and edible
flowers.
