West African Peanut Soup aka Senegalese Soup aka FANTABULOUS!!!! I had been making regular batches of this soup because I love it and many people I know love it and it was in high demand but now my daughter seems to have a peanut allergy. So who knows when I will ever make this again?! I might as well share the recipe with y’all so as to spread the love that is West African Peanut Soup. Enjoy!
west african peanut soup
1 stalk celery
3 carrots, peeled
1 yam peeled
1 cup pumpkin cooked or raw(optional)
1 L chicken or vegetable stock
1 L water
1.5 cup smooth peanut butter
2 cloves garlic
thumb sized piece of ginger, sliced
1/2 lemon squeezed
2T cayenne pepper
salt and pepper to taste
Roughly chop up the onion, celery, carrot, and yam and pumpkin if using. (I usually have some cooked pumpkin left over from baking in my fridge to use up. If you are using the cooked stuff, wait until after the stock is in the pot to add it. If you are using raw pumpkin or squash add it at the same time as the sweet potato.) Saute the veg with a bit of olive oil in your soup pot. Toss in the garlic cloves and the ginger. Add the water and the stock. Bring to a boil then turn down to a simmer for at least one hour or until the vegetables are totally soft. Puree with a wand blender. Add the peanut butter, lemon and paprika. Puree again. Taste and adjust seasoning.
Serve the soup garnished with sliced lime segments, a dallop of plain whipped cream and some crispy fried leeks if you are feeling very fancy. I generally eat it straight up, as quickly as possible.
As easy as this sounds to make West African Peanut Soup is one of my favorites. Please make it often! Spread the love! Maybe one day Maddy will grow out of her allergy and I can once again make this soup in my kitchen. Until then, enjoy!