If you served yams with your turkey or ham this weekend, this is the BEST way to use up any left over yams! If you don't have left over yams - they are on sale now so load up and get ready for a soup that will amaze you.
When Kim lived in Bellingham he raved about the Calophon Cafe's African Peanut Soup. Years later I thought I would see what all the fuss was about and I found lots of recipes to choose from when I decided to make this wonderful dish. This is our adaptation - and a great way to use up left overs.
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AFRICAN PEANUT SOUP
Optional: garnish with peanuts & cilantro |
Ingredients: 1 large onion 1/2- 1 lb ground pork or left over diced chicken/turkey 3 bay leaves + 2 Keffir lime leaves 1 heaping tsp each ground coriander & cumin 1/2 tsp chipotle powder, salt & pepper to taste 1 litre chicken broth 2" ginger peeled & sliced 1LB baked yam, sliced 1 cup peanut butter 12 oz tomato sauce
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1. In a large pot brown the onion and meat in olive oil. 3. Saute and add spices and tomato sauce. 5. Add peanut butter and stir well to incorporate all ingredients. |
2. Puree the ginger in some chicken stock and add yam. Continue to thin with stock and puree til smooth. 4. Add puree mix to onion/meat/spices in large pan. 6. Simmer gently for 20 minutes, stirring often as this is prone to sticking. 7. Serve with optional garnish of peanuts & cilantro. |
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