Chicken and Peanut Vegetable Soup
South Africa
Rédacteur en chef
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This page needs its most important detail stated first, because it is a safety point: **the recipe contains peanut butter, and nothing in its title says so.** The article attached to this page describes an ordinary chicken and vegetable soup, celery, squash, chicken tenders poached in broth, a little tomato paste. The recipe card is a different dish entirely: a West African groundnut soup, built on peanut butter whisked into stock with tomatoes, chilli flakes, cabbage, sweet potato, carrot, turnip and okra. Anyone with a peanut allergy reading the title and the article would have no reason to expect it. The recipe itself, taken on its own terms, is a good one and belongs to a real tradition. Groundnut soups are eaten across West Africa, Ghanaian nkatenkwan, Nigerian and Senegalese versions, and the mafe family more broadly, and peanuts, though originally South American, have been grown in West Africa since the sixteenth century and are now completely embedded in its cooking. Okra is used here for both flavour and thickening. The title has been changed to name the peanut, and the URL is unchanged. The source's stated preparation time is not credible.
Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient.
Warm the olive oil over medium heat in a large soup pot and cook the diced onion until translucent, about 5 minutes.
Whisk half a cup of the vegetable stock into the onions along with the peanut butter, working it until completely smooth. Doing this before the rest of the liquid goes in is what stops the peanut butter seizing into lumps.
Beat in the remaining stock, the tomatoes with their juices and the red pepper flakes. Bring to the boil, lower the heat and cook gently for 30 minutes.
Mix in the cabbage, sweet potato, carrot and turnip, and cook gently, turning occasionally, until the vegetables are tender, about 30 minutes more.
Finally add the okra and the cooked chicken, and cook for a further 30 minutes until the okra is tender and has thickened the soup.
Taste, season, and serve.
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