Senegalese Peanut Soup Variation
2 tablespoons canola
1 medium red onion, diced
1 tsp salt or more to taste
1 tablespoon grated fresh ginger
2 cloves garlic, diced
Pinch cayenne or more or less to taste
6 cups vegetable stock or water
2 lbs red potatoes, chopped into half inch cubes
32 oz diced or crushed, canned tomatoes
2 tablespoons white or balsamic vinegar
1/4 cup peanut butter (chunky is best)
1/2 pound collards or kale chopped
Black pepper to taste
Chop onions, combine with oil and salt. Caramelize over medium heat.
Add the spices, water, tomatoes (including juice), vinegar. Bring to a simmer.
Add potatoes. Cook until potatoes are al dente.
Stir in peanut butter.
Adjust final spices.
Stir in greens, cover, turn off heat.
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