was part of
Food Fight: Desperation Dinner Challenge
which ended Mar 31, 2008 05:00 PM.
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An ex of mine gave me the recipe, but it was a little bland, and over the years, I’ve jazzed it up to something spicy and rich, and totally pantry ready for those “I got nothin’” nights. I hadn’t made this soup in ages; you know how there’s one of those recipes you make a lot, and then suddenly you realize you haven’t made it in ages? You didn’t get sick of it, it just slipped by the wayside.
Anyway, as I was at the Perfect Pantry, I saw a recipe for a Squash and Peanut soup, and it reminded me of this soup I used to make years ago. I had to hunt for the recipe, but there’s now a big batch of it on my stove waiting for the spices to turn from being individual spices to being a grand design. It is very yummy, and vegan, and filling like you wouldn’t believe. And with fresh bread with butter, it’s amazing. So simple!
Btw, you can use tomato paste instead of ketchup, if you use a peanut butter with some sugar (I use a coarse organic peanut butter with nothing but nuts and salt). Or you could use tomato paste and pb, and add your own sugar, but I have found that without the very small amount of sugar (this makes about 8 cups of soup, so that ketchup is spread out quite a lot), the flavours do have less depth.
Because they’re regional the the area the food is from, I use Grains of Paradise instead of black pepper. They’re similar in nature, and I am finding a subtle difference to the taste of the soup. It hangs together differently, but it’s very effective. Grains of Paradise are expensive, though, so don’t bother with them just for this. Pepper will do you fine until you know if you like it and want to explore more West African flavours.
- 1In large heavy saucepan, cook onion and garlic in olive oil until tender.
- 2Add remaining ingredients except water.
- 3Bring to a boil, stirring constantly.
- 4Add water, stir, simmer 10 minutes, stirring occasionally.
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