Grammy's Recipe Book Soups
West African Peanut Soup
- Prep
- 25 min
- Cook
- 40 min
- Total
- 1 hr 5 minstart to eating
Times are our estimates for Grammy's recipe, with unhurried prep.
As written
Word for word from her page, with her spelling and line breaks. [?] marks a word we couldn't read.
West African Peanut Soup -
Abay[?]
6 cups veg broth
1 med red onion chopped
2 TBSP. minced ginger
4 cloves minced garlic
1 teaspoon salt
1 bunch collard greens or kale
ribs removed + cut into strips
3/4 cups unsalted peanut butter
1/2 cup tomato paste
hot sauce sriracha
1/2 cup peanuts for garnish
In a medium Dutch oven bring
broth to a boil add onion ginger
garlic + salt cook on med/low
20 min
In a heat proof bowl combine PB
and tomato paste then transfer
1-2 cups of hot stock to bowl. Whisk
until smooth then pour back into the soup
and mix well then add greens + season
with hot sauce simmer for approx 15 min.
Abay[?]
6 cups veg broth
1 med red onion chopped
2 TBSP. minced ginger
4 cloves minced garlic
1 teaspoon salt
1 bunch collard greens or kale
ribs removed + cut into strips
3/4 cups unsalted peanut butter
1/2 cup tomato paste
hot sauce sriracha
1/2 cup peanuts for garnish
In a medium Dutch oven bring
broth to a boil add onion ginger
garlic + salt cook on med/low
20 min
In a heat proof bowl combine PB
and tomato paste then transfer
1-2 cups of hot stock to bowl. Whisk
until smooth then pour back into the soup
and mix well then add greens + season
with hot sauce simmer for approx 15 min.
Grammy's recipe
Her recipe, typed out to cook from: her amounts and her words, with abbreviations spelled out and the steps numbered.
Ingredients
- 6 cups vegetable broth
- 1 medium red onion, chopped
- 2 tablespoons minced ginger
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1 bunch collard greens or kale, ribs removed, cut into strips
- ¾ cup unsalted peanut butter
- ½ cup tomato paste
- Hot sauce (sriracha)
- ½ cup peanuts, for garnish
Method
- In a medium Dutch oven, bring the broth to a boil. Add the onion, ginger, garlic and salt, and cook on medium-low for 20 minutes.
- In a heatproof bowl, combine the peanut butter and tomato paste. Add 1–2 cups of the hot broth and whisk until smooth.
- Pour it back into the soup and mix well.
- Add the greens, season with hot sauce, and simmer about 15 minutes.
- Garnish with peanuts.
Ideas to play with
Twists and variations to try. Suggestions, not hers.
Sweet potato
Add 2 cubed sweet potatoes with the onion for a heartier soup.
With chicken
Stir in shredded rotisserie chicken with the greens.
Over rice
Ladle over rice for a full dinner.
Lime and cilantro
Finish each bowl with a squeeze of lime and chopped cilantro.