Thursday, May 5, 2011

African Peanut Soup

Food is our common ground, a universal experience.” James Beard
African Peanut Soup


2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes, with liquid
1 cup chunky salsa
8 cups chicken broth
1/4 teaspoon pepper
1/4 teaspoon chili powder (optional)
2/3 cup extra crunchy peanut butter
1/2 cup uncooked rice
Sour Cream
Chopped cilantro


Heat oil in a large stock pot over medium high heat. Cook onions until lightly browned and tender, stirring in garlic when almost done to prevent burning. Stir in tomatoes, chicken broth, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes.
Stir in rice, cover, and simmer another fifteen minutes or until rice is tender. Stir in peanut butter until well blended, and serve with sour cream and cilantro.

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