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West African Peanut Soup

Yields4 Servings

Ingredients
 2 tbsp Olive Oil
 2 Cloves of garlic (chopped)
 1 tsp Chopped ginger
 ½ cup Chopped red onion
 1 tbsp Karma-Kazi hot sauce
 1 ½ cups Toasted peanuts
 900 g Whole fresh tomatoes
 4 Green cabbage leaves, cut into julienne style (long strips) and chop 1 for garnish
 2 tsp Salt
 ½ tsp Pepper
 4 Edible flowers. One for each bowl (or your personal preference)
Directions
1

Preheat oven to 480 °F (250 °C).

2

Core the stem area of the tomatoes: using a paring knife cut a small circle around the stem end.

3

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.

4

In a 5-quart soup pot, or any other you may have available to use, heat the olive oil over medium
heat.

5

Add the onion, garlic, and ginger to the pot and sauté for about one minute.

6

Add the roasted peanuts and Karma-Kazi Hot Sauce to the pot, then continue to mix for one
more minute.

7

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.

8

Add the peeled tomatoes to the pot, as well as 3 cups of water

9

Add the salt and pepper and bring to a boil.

10

Pour the contents of the pot into a blender and blend until you get a smooth consistency.

11

The blended soup goes back in the pot, then add the julienned cabbage and cook for one more minute.

12

Serve the soup in a bowl and decorate with chopped cabbage and edible
flowers.

Nutrition Facts

4 servings

Serving size

4

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