Peanut Soup
african peanut soup 
(adapted from vegetarian times, 1995) 
 
 
this is really a pretty soup--juicy and intense, earthy and piquant. in 
ghana, it's called nkate nkwanin, in the twi language. it can serve 
equally 
well as a provocative first course for 8 people...or as luncheon with 
salad 
and bread for 4. it is traditional in celebrating the 7 days of kwanzaa in 
the united states. many thanks to canadian poet and novelist jerry newman 
for recommending it to me. also thanks to barb rimoni, in haifa, israel, 
who noted from her years in africa that crushed peanuts are far more 
traditional than processed peanut butter, which is either unobtainable or 
much too expensive for most people there. of course it's the peanut butter 
that gives the sensationally rich texture.... 
 
2 Tbsp  oil
2 medium  onions, chopped into big pieces
2 large  green peppers, chopped into big pieces
4 clove  garlic, pressed
1   28ounce can of whole tomatoes, cut into quarters, juice reserved
10 cup  vegetable stock
1/2 tsp  black pepper, coarsely ground
1/2 tsp  dried, crushed red chili peppers
1/2 cup  raw brown rice
2/3 cup  creamy peanut butter or crushed peanuts
  garnish crushed peanuts
 
in a large soup pot, heat the oil, then sauti the onions, green peppers, 
and garlic until they begin to brown. cut in the tomatoes and cook over 
medium high heat for about 10 minutes, stirring from time to time, til 
they 
cook down. pour in the remaining tomato juice and the stock. bring to a 
boil, add the rice, then reduce heat and simmer, partially covered, for 45 
minutes. 
 
when ready to serve, stir in the peanut butter until it melts and the 
broth 
is smooth. reheat to a simmer, then ladle into bowls and sprinkle with 
crushed peanuts. 
 
 
peg shambo 
davenport, iowa 
jazzie0...@mchsi.com 
 
 
-- 
(ID: 8531) Mirror: rec.food.recipes: Mon, Mar 8, 2004


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