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Soup Sunday: African Peanut

February 27, 2011

I am not a “by the books” kind of person, not by a long shot. I tend to avoid recipes like the plague. This occasionally gets me into trouble in the kitchen, but makes cooking a hundred times more enjoyable for me.

This past Friday, the Boys and Girls Club had a Soup Cook-Off, and my wonderful boss (also a vegetarian), made Spicy African Peanut Soup. It was delicious to say the least.

So for this soup Sunday, I decided to make my own version, knowing the general ingredients and of course, having no recipe. It turned out pretty great! Next time I plan on making it a bit thicker, but there will most definitely be a next time.

Here is what I did:

  1. Moved in with roommates who have an amazing blender that could probably blend up our TV into a delicious smoothie.
  2. Boiled water with Vegetable Bullion, Paprika, Turmeric, Berbere (An Ethiopian Spice), Curry, Garlic Powder and Onion Powder. (6-8 Cups of Water).
  3. Chop Red Potatoes and boil in bullion water.
  4. Chopped and sautéed about 3/4th of a Green Bell Pepper, 3/4th of a Yellow Bell Pepper, ½ of a Jalapeño Pepper, 4 Cloves of Garlic and ½ of a Pink Onion.
  5. Blended the sautéed vegetables with about one small container of peanut butter and a few cups of the boiled water.
  6. Mixed the contents of the blender with the remaining water/potatoes. Seasoned (with above spices + sea salt) to taste.

This recipe goes out to Liz’s amazing Ethiopian-American siblings. We love you!

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