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.