Variations of peanut (or groundnut, as they are locally called) soups and stews are eaten across West Africa. I adapted this recipe from several different cookbooks + my own preferences. Savory, spicy, filling, healthy and quick to make! Omit the chicken for a vegan version and/or feel free to add in more vegetables (yams, eggplant, or squash could be good, I think). *NOTE* If possible, try to use Recipe #13953 if you don't have berbere on hand . Cayenne is an acceptable substitute, but really doesn't do the dish justice like Berbere would. Even just adding a pinch or two of the different spices in the Berbere mix would suffice!

Ingredients

4 serv.

canola oil or peanut oil↗1 teaspoon
onion↗1
finely chopped
garlic↗1 -2
minced
fresh ginger↗1 1⁄2 tablespoons
grated
jalapeno pepper↗1
diced (or serrano if you like it more spicy)
chicken breasts↗2
finely chopped
medium tomatoes↗2 -3
chopped
carrot↗1
peeled and grated
turmeric↗1⁄2 - 1 teaspoon
berbere1 teaspoon
(or cayenne)
ground cloves↗1⁄2 teaspoon
black pepper↗
to taste
sugar↗1 -2 teaspoon
water↗3 -4 cups
or broth
crunchy peanut butter↗1⁄2 - 1 cup
(adjust to taste)
peanuts, for garnish (optional)↗
dash lemons (optional) or 1 dash lime juice (optional)↗1

Step-by-step instructions

1
Heat the oil in a medium saucepan. Add the onions, garlic and ginger; cook until the onion is translucent. Add the chili pepper(s), heat for several more minutes.
2
Add the chicken, turmeric, berbere, and cloves. Cook over medium heat until the chicken is done.
3
Add the tomatoes, grated carrot and any other vegetables you want to use. Cook for 5 more minutes, stirring occasionally.
4
Add the water or broth to the saucepan and bring to a boil. Add the peanut butter and reduce heat to medium-low. Stir well for 5-10 minutes, or until the peanut butter dissolves. Add the sugar and lemon/lime juice (if using). Taste, and adjust any ingredients to taste. Simmer for 5-10 minutes longer. Serve hot with toasted bread.

Source: food.com

Original recipe ↗

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