Groundnut Soup Recipes

Steps:

• Rinse the smoked turkey, then add it to a large pot with the salt. Cut the onion in half and add one of the halves to the pot; chop the other half and add it to the pot too. Add the ginger and habanero pepper, if using, then add water to cover. Cook over medium heat until the onion is translucent, the fat from the wings begins to render and the broth is very fragrant, about 15 minutes.
• Remove the habanero pepper, if using, and transfer it to a blender or food processor. Add the peanut butter, garlic and 3 cups water to the blender and blend 1 minute. Stir the peanut butter mixture into the broth; it will foam and bubbles will form on the surface. Cook, stirring continuously to stop it from boiling over, about 5 minutes; some of the foam/bubbles will disappear and the soup will settle.
• Remove the ginger from the soup, add it to the same blender (cut it into smaller pieces first, if desired) with 2 cups of the soup and blend until smooth. Stir the ginger mixture back into the soup. Transfer the onion half to the blender with 1 cup of the soup and blend until smooth; stir the mixture into the soup to combine. Stir in the tomato sauce. Let the soup simmer until it starts to thicken, about 5 minutes.
• If using the mushrooms, add them to the soup, cover and let simmer, about 5 minutes, then remove the cover (if not adding the mushrooms, proceed to the next step).
• Let the soup simmer over medium-low heat until the meat and mushrooms, if using, are tender and little oil patches form on the surface, about 10 minutes. Adjust with salt if needed. Serve with fufu, omo tuo or steamed rice.

Steps:

• Place the chicken in a large stock pot and cover with 2 quarts of water. Add the salt, pepper, onions and carrots. Simmer over medium heat for 45 minutes, or until the chicken is cooked through. Remove the chicken, onion and carrot and reserve for other purposes.
• Add the tomato paste, peanut butter (blended with a bit of the stock before you return it to the pot), cayenne and red pepper to the pot. Heat gently over low heat for 10 minutes, or until the oil rises to the top of the stock. Skim off the oil and cool to room temperature. Stir in the white wine. Chill thoroughly before serving.

Steps:

• Put the peanuts and enough chicken stock to cover in an electric blender and blend on high speed to a smooth paste.
• Pour into a heavy saucepan, add the rest of the stock.
• Season to taste with salt and pepper and hot pepper sauce.
• Cook over low heat, stirring from time to time, for about 15 minutes.
• Stir in the cream and cook, stirring, until heated through.
• Stir in the Angostura bitters.
• A tablespoon of dry sherry or dry vermouth may be added to each serving.
• Garnish with croutons and serve hot or chill and serve sprinkled with chives.