Looking for a good groundnut soup recipe. Meatless.

[Beausoir]

X posted to cooking club!

Thanks if anyone can help.

[yewberry]

1. An adapted African stew?

I think most veg recipes actually use peanut butter and add more veggies than authentic recipes do. (I certainly wouldn't mind!)

The Moosewood version of African Groundnut Stew:
WEST AFRICAN GROUNDNUT STEW

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Soups/Stews
African

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 each Sweet potatoes
2 tablespoons Vegetable oil
3 each Garlic cloves -- minced
3 tablespoons Grated ginger
2 tablespoons Coriander
1/2 teaspoon Cayenne
1 medium Onion -- chopped
2 medium Toamtoes -- chopped
4 cups Eggplant
1/2 cup Stock
1 cup Zucchini
2 each Green peppers -- chopped
2 cups Tomato juice
1/2 cup Peanut butter

Boil the potatoes till they are just tender. Saute the garlic & ginger with
the
spices for 1 minute & then add the onion. Saute for a few minutes longer. Add
tomatoes, eggplant & a splash of the water. Simmer for 10 minutes. Add the
zucchini & peppers & simmer for 20 minutes.

Drain the potatoes, mash roughly & add to the stew. Add the juice & peanut
butter. Stir well. Simmer for 5 to 10 minutes.

Serve on rice or millet & garnish with pineapple or banana slices.

“New Recipes From Moosewood Restaurant”



This recipe looks better to me somehow(Probably becaise I hate green peppers):
(from A Girl's Gotta Eat)

African Groundnut Stew

Makes 6 servings, serve over rice

1 T olive oil
1 diced medium onion
2 minced garlic cloves
1 or 2 hot chiles, seeded and chopped
1 1/2 t grated fresh ginger
1/2 T brown sugar
3/4 t ground cinnamon
1/4 t ground cumin
1 1/2 pounds winter squash, such as butternut or buttercup, seeded, peeled, and cut into bite sized cubes (about 3 1/2 cups) (I'm sure sweet potatoes would work too)
1 1/2 cups water
1/4 cup creamy natural peanut butter
salt and pepper
1 1/2 cups (1 can) black-eyes peas
1/2 cup chopped, unsalted roasted peanuts

Heat the oil in a large saucepan over medium heat. Add the onion, cover, and cook, stirring a few times, until softened, about five minutes. Stir in the garlic, chilis, ginger, brown sugar. cinnamon, and cumin and cook for 1 minute. Add the squash and stir to coat with the spices. Add 1 1/4 cups of the water and salt and pepper to taste. Bring to a boil, then reduce the heat to low.

Put the peanut butter in a small bowl and slowwly add the remaining 1/4 cup water, stirring until smooth.

Stir the peanut butter mixture into the stew, cover, and simmer until the vegetables are tender, about 30 minutes. About 10 minutes before the end of the cooking time, add the black-eyed peas and peanuts and simmer until heated through. Before serving, taste to adjust the seasonings.

There's also a very simple version at http://innerself.com/recipes/entrees/nut_stew.htm.

[Beausoir]

2. Thank you! I will explore those tomorrow.

I just want to offer a tasting of the soup as a way to welcome them into our home.

Trying to figure out how to make it work.

[yewberry]

3. I hope it goes well.

Good luck, and happy cooking!