Senegalese Peanut Soup

Name: Senegalese Peanut Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Senegambian (Wolof)
Ingredients: 0.75 cup shelled roasted peanuts; 2 tbsp peanut oil; 1 medium red onion; 1 tbsp fresh ginger; 1 tbsp garlic; 1 pinch cayenne; salt; fresh ground black pepper; 6 cup vegetable stock; 2 sweet potatoes (1/2 lb); 8 plum tomatoes; 0.5 lb collard greens; 0.25 cup chunky peanut butter

Shelled peanuts, potatoes and plum tomatoes simmered on the stove and spiced with ginger and cayenne for a Senegambian soup.

35 min · Serves 4 · Medium

Method

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Time: Prep 15 min · Cook 20 min · 35 min total
Difficulty: medium

1
Use the flat side of a wide knife or cleaver or a small food processor to break the peanuts into large pieces.
2
Put the oil in a deep skillet or medium saucepan over medium-high heat. When hot, add the onion, ginger and garlic and cook, stirring occasionally, until the vegetables are soft, 3-5 minutes.
5 min
3
Add ½ cup of the peanuts and the cayenne. Sprinkle with salt and pepper. Stir in the stock and sweet potatoes, bring to a boil, and turn the heat down to medium-low so that the soup bubbles gently. Partially cover the pan and cook, stirring occasionally, until the potatoes are just tender, about 10 minutes.
10 min
4
Stir in the tomatoes, collards and peanut butter. Cover and cook until the collards are tender, 5 to 8 minutes. Taste, adjust the seasoning, and serve garnished with the remaining peanuts.
8 min