Recipe Index

Ingredients

• 1 cup roasted peanuts, ground to a smooth paste (or 3/4 cup smooth peanut butter)
• 4 cups water or vegetable broth
• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 medium tomatoes, chopped
• 1 medium carrot, diced
• 1 bell pepper, chopped
• 1 teaspoon fine salt, or to taste
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh coriander, to garnish

Method

1. If using whole roasted peanuts, grind them in a food processor to a smooth, thick paste, stopping to scrape down the sides.
2. Heat the oil in a large pot over medium heat. Add the onion and cook for 4 to 5 minutes until softened.
3. Add the garlic and ginger and cook for 1 minute until fragrant, then add the tomatoes and cook for 4 to 5 minutes until they break down into a sauce.
4. Stir in the carrot and bell pepper and cook for 2 minutes.
5. Whisk the groundnut paste with 1 cup of the water or broth until smooth, then stir it into the pot with the remaining liquid.
6. Bring to a gentle boil, then reduce to a simmer and cook, stirring often so the bottom does not catch, for 18 to 20 minutes until the vegetables are tender and the soup has thickened and darkened slightly.
7. Season with salt and black pepper, ladle into bowls, scatter with fresh coriander, and serve hot, on its own or with rice or steamed matoke.

Prep: 15 min · Cook: 30 min · Total: 45 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data