Peanuts, called groundnuts in West Africa,
were adopted as a staple soon after their arrival from the New
World. This sweet-and-savory soup gets its savoriness from ajwain,
and its peppery heat from grains of paradise. The soup is considered
a comfort food—with many vegetarian, fish and meat variations—and usually
features whole pieces when prepared with chicken.
Serves 4 to 6
3 tablespoons unsalted butter
1 onion, finely chopped
1 tablespoon finely ground grains
of paradise
2 teaspoons ground ajwain
1 pound boneless, skinless chicken thighs
cut into 11/2 -inch pieces
3 cups chicken stock
3/4 cup peanut butter (any style)
1/4 cup finely chopped peanuts
2 tomatoes, seeded and finely diced
2/3 cup coconut milk
Coarse sea salt
2 tablespoons fresh cilantro
3 tablespoons freshly ground tabil
spice blend
Melt butter in medium-sized pot over medium-high heat.
Add onion, stirring until translucent, about 3 minutes.
Add grains of paradise and ajwain, stirring briefly to coat onion.
Add chicken and stir frequently until browned, 5-7 minutes.
Add chicken stock, stirring up any chicken bits on bottom of pot, and bring to boil.
Reduce heat to simmer, stir in peanut butter, peanuts, tomatoes and coconut milk.
Simmer partially covered 25 minutes.
Season to taste with salt.
Ladle soup into bowls and garnish with cilantro.
Pass tabil at the table so that guests may season to their individual tastes.
From The Contemporary Encyclopedia of Herbs & Spices
