Mark Bittman'S Senegalese Peanut Soup Recipe

Name: Mark Bittman'S Senegalese Peanut Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup shelled roasted peanuts; 2 tablespoons peanut oil; 1 medium red onion, halved and thinly sliced; 1 tablespoon fresh ginger, peeled and minced; 1 tablespoon garlic, minced; 1 pinch cayenne (more or less to taste); salt; fresh ground black pepper; 6 cups vegetable stock or 6 cups water; 2 (1/2 lb) sweet potatoes or 2 yams, peeled and cut into thick slices; 8 -12 plum tomatoes, cored and halved (canned are fine, drain and reserve liquid for another use); 1/2 lb collard greens or 1/2 lb kale, washed thoroughly and cut into wide ribbons; 1/4 cup chunky peanut butter

Servings: persons

3/4 cup shelled roasted peanuts
2 tablespoons peanut oil
1 medium red onion, halved and thinly sliced
1 tablespoon fresh ginger, peeled and minced
1 tablespoon garlic, minced
1 pinch cayenne (more or less to taste)
salt
fresh ground black pepper
6 cups vegetable stock or 6 cups water
2 (1/2 lb) sweet potatoes or 2 yams, peeled and cut into thick slices
8 -12 plum tomatoes, cored and halved (canned are fine, drain and reserve liquid for another use)
1/2 lb collard greens or 1/2 lb kale, washed thoroughly and cut into wide ribbons
1/4 cup chunky peanut butter

1
Use the flat side of a wide knife or cleaver or a small food processor to break the peanuts into large pieces.
2
Put the oil in a deep skillet or medium saucepan over medium-high heat. When hot, add the onion, ginger and garlic and cook, stirring occasionally, until the vegetables are soft, 3-5 minutes.
3
Add 1/2 cup of the peanuts and the cayenne. Sprinkle with salt and pepper. Stir in the stock and sweet potatoes, bring to a boil, and turn the heat down to medium-low so that the soup bubbles gently. Partially cover the pan and cook, stirring occasionally, until the potatoes are just tender, about 10 minutes.
4
Stir in the tomatoes, collards and peanut butter. Cover and cook until the collards are tender, 5 to 8 minutes. Taste, adjust the seasoning, and serve garnished with the remaining peanuts.

430

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 cup shelled roasted peanuts, 2 tablespoons peanut oil, 1 medium red onion, halved and thinly sliced, 1 tablespoon fresh ginger, peeled and minced, and more.

Yes, Mark Bittman'S Senegalese Peanut Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mark Bittman'S Senegalese Peanut Soup

How did you like this recipe?

Frequently Asked Questions