Tonight we had an incredibly rich and tasty West African groundnut soup, see Sundays at Moosewood p 27 for a great recipe. These cookbooks should be on the shelf of anyone cooking vegetarian. Anyhow the West Africans typically add hardboiled eggs, chopped parsley, sliced bananas, mangos, pineapple, oranges, grated coconut or crushed peanuts. I decided to try some black-eyed peas, squash and steamed broccoli. The black-eyed peas were a perfect complement to the flavor of the soup, and more greens are always great.
- 2 cups chopped onions
- 1/8 tsp cayenne pepper
- 2 cloves of mixed garlic
- 2 cups of chopped cabbage
- 3 cups of cubed sweet potatoes
- 1/2- 28 can of organic chopped tomatoes
- 1 cup apricot (or apple) juice
- 1 tsp of finely chopped ginger root (amazing flavor in this soup!!)
- 1 tbsp chopped fresh cilantro
- 2 cups frozen okra
- 1/2 cup peanut butter (definitely not "Jiffy". Need to use either fresh ground or any "natural" peanut butter with no sugar or emulsifiers)
Braised the onions in some water for 10 minutes. Stir in cayenne and garlic and cook a little longer. Add cabbage, sweet potatoes and cook for a few minutes. Add juice, tomatoes, ginger, and cilantro. Cover and simmer for 15 minutes or until the potatoes are tender. Add frozen okra and simmer for 9 more minutes. Stir in peanut butter and serve.
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