This is the first time I have ever made a peanut soup, albeit it with peanut butter from a jar. I know tut tut, I should have made the peanut butter from scratch. I hang my head down in shame as I had no excuse, I even had a large bag of peanuts in a packet.D was a bit hesitant in trying this soup, saying curry powder and peanut butter sounded like a strange combination. However, after the first spoonful, he was quite happy to finish it off. He admitted though that he could not eat too much of it, as this is a rich creamy red soup.
Other than the peanuts - a main crop in Senegal, I don't know exactly what makes this soup Senegalese as this was not explained by the food writer. I've read somewhere that 'Senghalese' should have read 'Singhalese' (cuisine from Sri Lanka), but I don't know how much truth is in that.
This soup is best eaten within a couple of days.
This is my first submission to Food of The World hosted by Simple Eating and Living et al. The country is Senegal in West Africa,
Senegalese Style Peanut Butter Soup
2 tablespoons roasted peanut oil
1 large onion, finely sliced
2 garlic cloves, crushed
25g coriander with stems, minced
½ teaspoon chilli or cayenne powder
1 tablespoon curry powder
1 x 400g can tomatoes, chopped
175g unsweetened peanut butter (crunchy or smooth)
Salt to taste
Heat the oil in a saucepan, then add the onion, garlic and coriander stems. Give a stir, then cook over high heat for a few minutes to warm the onion. Lower the heat and cook until the onion has softened, about 10 – 12 minutes. Stir in the cayenne and curry powder.
Add the tomatoes, including all their juice and a pint of water. Stir well and bring to a boil. Drop in the peanut butter and simmer until the onions are soft and the peanut butter has dissolved, about 15 minutes. Season the soup with salt and serve. Adapted from Vegetable Soups from Deborah Madison.