Inspired by a fellow blogger, I finally cooked a long desired West African Soup, however, I chose to call it ‘stoup’, as it was thicker than a soup, thinner then a stew. It is full of rich flavours, has a kick and it is a perfect autumnal dish. The only thing, I didn’t have tomatoes, cabbage or cashew nuts on hand when I made this, so I compensated by increasing the quantities of some other ingredients. As suggested by Sophie I served it with brown rice and added a chilli flat bread, made by Mark 🙂
WEST AFRICAN PEANUT BUTTER & SWEET POTATO STOUP
2 onions, chopped
3 garlic cloves, minced
1 teaspoon ground coriander
1 red & 1 orange peppers, diced
2 sweet potatoes, peeled and diced in cubes
scotch bonnet or other preferred chillies to taste
2 bay leaves
3 tablespoons tomato paste
8 tablespoons crunchy peanut butter
1.5 litre water
2-3 tablespoons oil
salt/pepper to taste
Plus brown rice to serve
1. Heap up the oil in a large heavy bottom pan, add the onion, garlic, chillies, sauté until golden brown and translucent. Add the bay leaves, coriander, tomato paste, add a few tablespoons of water and continue cooking for about 5 minutes.
2. Then add diced peppers and sweet potatoes, peanut butter, salt and pepper, cover everything with water (or stock, if you prefer), bring it to the boil, then reduce the heat and simmer for about 40 minutes or until sweet potatoes are cooked through and liquid thickened, stir occasionally (otherwise the peanut butter can settle on the bottom of the pan).
3. Taste it, adjust the seasoning and turn off. I cooked this a day before we ate it, like suggested and I absolutely agree, it tastes even better the next day, all the flavours became even more vivid. Serve it with fresh bread, brown rice or bulgur.