West African Peanut Soup

published by Dr. Marcantel on February 3rd, 2010 Print this page

This recipe appeared in the East Valley Tribune and we had to try it. This “cook’s note” appeared with it: This simple, rich soup is adapted from a dish popular in Cameroon. For extra flavor, try it with a savory peanut butter, such as Peanut Better’s hickory smoked  or onion parsley peanut butters. It’s interesting and different-tasting.

2 tablespoons peanut oil (canola can be substituted)

1 cup peanut butter (smooth or chunky)

1 large yellow onion, diced

2 cups baby spinach greens or chopped kale

3 garlic cloves, minced

1 pound raw shrimp, peeled

1/4 teaspoon crushed red pepper

salt and black pepper to taste

2 tablespoons grated fresh ginger

1/4 cup fresh cilantro

28-ounce can diced tomatoes

1/4 cup crushed roasted peanuts, to garnish

1 quart (4 cups) chicken broth

Heat the oil in a large saucepan over medium-high. Add the onion, garlic, red pepper, and ginger. Sauté until the onions are tender, about 4 minutes. Add the tomatoes, with juices, and chicken broth, then bring to a simmer.

Add the peanut butter, stirring until it dissolves into the soup. Add the greens and simmer until wilted, about 3 minutes. Add the shrimp and simmer until cooked through, about 5 minutes.

Season with salt and pepper, then stir in the cilantro. Ladle into serving bowls, then garnish with peanuts. Yields 6 servings, and the cooking time is about 30 minutes, start to finish.

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