East African Groundnut Soup- Recipe
From The Moosewood Restaurant Daily Special. This soup is deeply-flavored and delicious. It has peanut-butter in it, too. My roommates raved about this one.
3 cups chopped onions
3 celery stalks, diced
1 Tablespoon oil
2 bell peppers (any color), diced
1 dash cayenne (more for hotter)
2 Tablespoons curry powder
1 cup brown rice
1 28oz can diced tomatoes
6 cups water
1 tsp salt
1/2 cup natural peanut butter
1 Tablespoon sugar
Juice of one lime
Chopped cilantro, chopped scallions, and/or ground peanuts for toppings (optional).
In a large pot, saute the onions and celery ~10 minutes on medium heat. Add the bell peppers and saute ~5 minutes more. Add the cayenne and curry powder. Add the rice, water, tomatoes and salt. Stir well. Cover the pot and bring to a boil, then reduce to a simmer and let cook ~40 minutes, until rice is tender. Whisk in the peanut butter, lime juice, and sugar. Add water if soup is too thick. Taste it, and add more salt or sugar as needed. Serve topped with chopped scallions, cilantro, ground peanuts, lime wedges, etc. This recipe makes approximately 12 servings.
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