Name: African Peanut Soup with Grains of Paradise
Cuisine: African
Ingredients: 2 teaspoons whole; 1 teaspoon; 2 tablespoons butter; 1 onion, chopped fine; 1/4 teaspoon; 1 teaspoon brown sugar; 3 garlic cloves; 2 pounds sweet potatoes, peeled, quartered and sliced thin; 3-1/2 cups vegetable broth; 2 cups water; 3 tablespoons peanut butter; Fried shallots or onions for garnish

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African Peanut Soup with Grains of Paradise

This West African soup recipe combines sweet potatoes and peanut butter with Grains of Paradise. The flavors balance beautifully and are a wonderful showcase for this exotic spice. This mythical African spice has a mild peppery taste with floral top notes that hint at ginger and cardamom. The soup is creamy, mild and not at all heavy, making it a wonderful starter or side. Looking to make a meal? Check out our other African recipes for something to pair it with!

Ingredients

2 teaspoons whole

Coriander Seed - Indian

Coriander Seed - Indian

This coriander is bright and fresh flavored. We find that the citrus top notes offered up by Indian coriander are much stronger than those found in the European variety. Another dist...
1 teaspoon

Grains of Paradise

Grains of Paradise

The mythical flavor of grains of paradise is like a cross between pepper and cardamom, though it is botanically related to neither. The small, brown popcorn shaped seeds release thei...
2 tablespoons butter
1 onion, chopped fine
1/4 teaspoon

Diamond Crystal - Kosher Salt

Diamond Crystal - Kosher Salt

Diamond Crystal is our go-to all purpose kosher salt. Developed in 1886 using a special process which creates a unique, hollow, multi-faceted crystals, this all-purpose salt is free ...
1 teaspoon brown sugar
3 garlic cloves
2 pounds sweet potatoes, peeled, quartered and sliced thin
3-1/2 cups vegetable broth
2 cups water
3 tablespoons peanut butter
Fried shallots or onions for garnish

Preparation

In a heavy skillet over medium-high heat, toast the Indian coriander and Grains of Paradise, stirring occasionally, until fragrant and lightly browned, about 3-4 minutes. Transfer to a small bowl an allow to cool. Grind in a mortar & pestle or electric mill.

In a large Dutch oven, melt the butter over medium heat. Stir in the onion, salt and sugar and allow to cook about 5-7 minutes until translucent and aromatic. Add the garlic and 2 teaspoons of the spice mix and cook about 30 seconds more.

Add the sweet potatoes, vegetable broth, water and peanut butter and bring to a boil. Reduce the heat to low and simmer until the sweet potatoes are fork tender, about 25 minutes.

Turn off the heat and allow the soup to cool slightly. Working in batches so the blender is never more than half full, transfer the soup to a countertop blender and puree until smooth.

Return the soup to the pot and warm gently before serving. Garnish with a sprinkle of fried onions and a sprinkle of the remaining spice mix.

Notes:

Adapted from Cook's Illustrated