|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 28g||36%|
|Saturated Fat 7g||36%|
|Total Carbohydrate 29g||11%|
|Dietary Fiber 11g||40%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The popularity of peanut butter soup, like this West African peanut soup has spread like wildfire over the past couple of years. Peanut-based sauces are said to originate from the Mandinka people of Mali.
Gather the ingredients.
Place the chicken in a large, heavy stockpot. Place whole, peeled onions, pepper, grated ginger, and tomatoes into the pot. Add chicken stock and place over high heat.
Bring the pot to a boil and reduce to simmer for 10 to 15 minutes until the onions and tomatoes are tender. Remove onions and tomatoes from the pot and transfer to a blender.
Blend the soft vegetables in a blender, then pour back into the pot, bring to a simmer, and cook for 20 minutes.
Cut the stem ends off the eggplants and make a cross-shaped incision in the tops (not too deep as the eggplant should remain whole). Add them to the soup.
In a small saucepan over low heat, melt the peanut butter until it is very runny. Begin to add water a little at a time to the pot, stirring to prevent lumps or scorching, and simmer for 15 minutes.
Add peanut sauce to the pot and stir to combine. Peanut oil will begin to separate from the sauce and float on the surface.
Cut the ends off the okra and add them to the soup. Simmer another 10 minutes then add salt to taste, and serve.
Use Caution When Blending Hot Ingredients
Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.
This dish can be served by itself in a bowl or with a side of cooked white or brown rice.