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Peanut and Greens Soup

Peanut and Greens Soup is a modern African Fusion recipe for a classic soup of greens, onion, garlic, peanut butter and chillies cooked in chicken stock. The full recipe is presented here and I hope you enjoy this classic African Fusion version of: Peanut and Greens Soup.

prep time

15 minutes

cook time

20 minutes

Total Time:

35 minutes

Serves:

4

Rating:

Tags : Chilli RecipesFusion RecipesAfrican-fusion Recipes

This is a soup whose flavours are very much based on the traditional 'peanut and greens' stews of West Africa. I've kept as many of the traditional aspects of such stews but made the soup much lighter and less hot by reducing the chilli content. If you want a more West African flavour substitute chopped Scotch Bonnet chillies
or dried piri-piri chillies for the birds’ eyes.

Ingredients:

500g (1 lb) strong greens (eg collard greens, kale, spring greens)
50g (1 3.4 oz) butter
1 medium onion, chopped
5 garlic cloves, chopped
2 birds’ eye chillies, de-seeded and chopped
2 tbsp flour
2l (8 cups) fish or chicken stock
500g (1 lb) smooth peanut butter

Method:

If you're using strong-flavoured greens blanch them in boiling water then set aside to drain in a colander. Spinach or other greens can be added directly to the soup.

Meanwhile melt the butter in a large pan, add the onion, garlic and chillies. Fry until the onion is soft but not coloured. Now add the flour and mix in thoroughly. Add the greens and cook, stirring constantly, for a few minutes before adding the stock. Bring to a boil, reduce to a simmer and allow to cook, covered for about ten minutes, or until the greens are thoroughly tender. Allow the soup to cool a little then transfer to a blender and render to a puree before returning to the pan. Stir-in the peanut butter then bring back to a boil and continue cooking for about five minutes until the soup thickens. Ladle into soup bowls and serve immediately.