African Peanut Soup with Grains of Paradise
- Details
This West African soup recipe combines sweet potatoes and peanut butter with Grains of Paradise. The flavors balance beautifully and are a wonderful showcase for this exotic spice. This mythical African spice has a mild peppery taste with floral top notes that hint at ginger and cardamom. The soup is creamy, mild and not at all heavy, making it a wonderful starter or side.
Grains of Paradise Peanut Soup
Ingredients
- 2 teaspoons whole Indian coriander
- 1 teaspoon grains of paradise
- 2 tablespoons butter
- 1 onion, chopped fine
- 1/4 teaspoon kosher salt
- 1 teaspoon brown sugar
- 3 garlic cloves
- 2 pounds sweet potatoes, peeled, quartered and sliced thin
- 3 1/2 cups vegetable broth
- 2 cups water
- 3 tablespoons peanut butter
- Fried shallots or onions for garnish
Instructions
- In a heavy skillet over medium-high heat, toast the Indian coriander and grains of paradise, stirring occasionally, until fragrant and lightly browned, about 3-4 minutes. Transfer to a small bowl an allow to cool. Grind in a mortar & pestle or electric mill.
- In a large Dutch oven, melt the butter over medium heat. Stir in the onion, salt and sugar and allow to cook about 5-7 minutes until translucent and aromatic. Add the garlic and 2 teaspoons of the spice mix and cook about 30 seconds more.
- Add the sweet potatoes, vegetable broth, water and peanut butter and bring to a boil. Reduce the heat to low and simmer until the sweet potatoes are fork tender, about 25 minutes.
- Turn off the heat and allow the soup to cool slightly. Working in batches so the blender is never more than half full, transfer the soup to a countertop blender and puree until smooth.
- Return the soup to the pot and warm gently before serving. Garnish with a sprinkle of fried onions and a sprinkle of the remaining spice mix.
Notes
Adapted from Cook's Illustrated
Looking to make a meal? Check out our other African recipes for something to pair it with!
1 Comment
Leave a Comment
Pickle Jar
It’s easy to fall in love with a delicious recipe, and doubly so when that recipe is versatile and easy to make. Such is the case with this recipe for a mixed pickle jar, which …
Poudre Forte
Poudre Forte is a wonderful spice mix that was used throughout medieval Europe and is still used today by culinary recreationists. The actual components may vary, but poudre forte, or “strong powder,” is commonly based on …
Chole
Our July Cookbook Club selection is Chai, Chaat & Chutney: a street food tour through India, and we’ve been looking forward to it ever since we heard that author Chetna Makan was coming out with …
Spiced Fig Salad
For the next meeting of our World Spice Cookbook Club, we’re embracing the warm weather with Salmagundi: A Celebration of Salads from around the World. This recipe for a spiced fig salad, which comes from …
Levio-Soooooda!
Tart and tangy rhubarb has a fruity aftertaste that you would expect from candy, so we combined it with ambrosial Grains of Paradise. The spice is peppery and spicy like ginger, although it has a …
This made a nice couple of dinners for two. Even better the second night. I started with unroasted ground Indian coriander, and we toasted the grains of paradise as directed before grinding with a mortar and pestle. And we added partially mashed garbanzos for a tasty and fiber-rich addition on the second night.