Ingredients
-
8
-
2
-
1
-
2
-
6
-
4
-
1
-
2
-
1/2
-
1
-
1
-
4
-
1
-
3
-
5
Directions
African Yam and Peanut Soup, This recipe is from the Rebar cookbook Rebar is a fabulous restaurant in Victoria, BC highly recommended! This is a delicious soup! It’s just spicy enough, and very exotic-tasting I really love the combined taste of ginger and cilantro I pair a big bowl of soup with a whole wheat pita and a green salad It can take some time to chop all of the veggies, but it’s fun to make on a cold weekend day and the colours and smells are wonderful I’m a slow cook, so the prep time might be shorter for you , I follow the recipe as written and the whole family really enjoys the spicy flavour and smooth consistency of this wonderful soup , This soup is TERRIFIC!!! I think it may be the single best-tasting thing ever to come out of my kitchen Wow I also reduced the amount of stock, to 6 cups, and was pleased with the consistency Enjoy!
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Steps
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1
Done
|
Heat Stock. I Actually Only Use About 4 Cups of Stock, Because I Like My Soup Thick. |
|
2
Done
|
in a Big Soup Pot, Heat Oil. Saute Onions With a Pinch of Salt For About 10 Minutes, Stirring Occasionally. Add Garlic, Ginger and Spices and Saut Until Everything's Soft. |
|
3
Done
|
Stir in Red Peppers and Yams, Cooking Them Until They Start to Stick to the Bottom of the Pot. |
|
4
Done
|
Add Stock, Bring to a Boil, and Reduce to a Simmer. Cover and Simmer Until Yams Are Tender. |
|
5
Done
|
Add Pineapple With Juice, Tomatoes and Peanut Butter and Simmer 30 Minutes. Add Stock If Needed. |
|
6
Done
|
Pure the Soup Until Smooth. I Just Use My Blender. |
|
7
Done
|
Season to Taste With More Salt, Pineapple Juice and/or Hot Sauce. Just Before Serving, Add Chopped Cilantro and Fresh Lime Juice. |
