Senegalese Soup Recipes

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SENEGALESE CHICKEN SOUP

This soup has such a fantastic flavor, and it's uber-easy to make. You can use smooth or chunky peanut butter, though I prefer extra chunky myself.

Provided by Cluich

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11



Senegalese Chicken Soup image

Steps:

  • Cook the onion and black pepper over medium heat in the vegetable oil in a 3-quart pot until the onion is a little yellow, then add the garlic, stirring frequently, until both are golden and softened (total of about five minutes or so).
  • Add curry powder and cook for another two minutes, stirring frequently (very important, as the curry powder will clump up and burn if you don't).
  • Add the can of petite diced tomatoes (no draining!), as well as the broth, and simmer uncovered for about five minutes.
  • Mix the hot water and peanut butter together until smooth, then add to the pot. Toss the shredded chicken and cilantro in, too.
  • Simmer, uncovered and stirring occasionally, for another five minute or so.

2 tablespoons vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
ground black pepper, to taste
2 teaspoons curry powder
1 (14 ounce) can diced tomatoes (undrained)
1 3/4 cups chicken broth
1/4 cup peanut butter (smooth or chunky, depending on your preference)
1 cup hot water
1 chicken breast, cooked and shredded
2 teaspoons dried cilantro

SENEGALESE PEANUT SOUP

From a WW cookbook. Very tasty and quick. Low in calories and fat (chickpeas stretch the peanut butter flavor). Only 4 WW points per serving!

Provided by Carianne

Categories     Beans

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11



Senegalese Peanut Soup image

Steps:

  • Puree chickpeas, 1/2 cup of broth, and peanut butter.
  • Heat peanut oil in saucepan, saute onions and ginger root 7- 8 minutes.
  • Stir in curry powder and cumin, saute another minute.
  • Add remaining broth, tomatoes, and chickpea puree.
  • Simmer 5 minutes.
  • Season with cayenne and sprinkle with cilantro.

1 (15 ounce) can chickpeas, drained and rinsed
3 cups chicken broth
3 tablespoons peanut butter
1 teaspoon peanut oil
2 onions, chopped
1 inch minced gingerroot
1 1/2 teaspoons curry powder
1/2 teaspoon ground cumin
14 1/2 ounces diced tomatoes (can)
1/4 teaspoon cayenne pepper
chopped cilantro

TRADITIONAL SENEGALESE SOUP

This is a traditional creamed curry soup from Senegal that features a mix of fresh African ingredients and spices. It is most often served chilled, but many reviewers stated the soup was even better when served warm. I found the recipe on the Epicurious site and was intrigued by the number of favorable reviews it has received. The introduction states that this version of the soup has been served at '21' restaurant for years.

Provided by Northwestgal

Categories     Apple

Time 2h

Yield 10 cups, 6-8 serving(s)

Number Of Ingredients 12



Traditional Senegalese Soup image

Steps:

  • Peel, core and chop apples.
  • In a heavy kettle heat butter over moderate heat until foam subsides. Add apples, carrots, onion, raisins, and garlic, stirring occasionally, and cook until they begin to soften, about 10 to 12 minutes. Add curry powder, cook and stir, for 1 minute. Add flour and cook, stirring, for 2 minutes. Stir in broth and tomato puree, and cover kettle. Let simmer, covered, for 1 hour and 20 minutes. Stir in cream and salt to taste and simmer, uncovered, 10 minutes.
  • Cool soup. While is still warm, place in a food processor or blender and puree in batches until smooth. Strain soup through a sieve into a large bowl and serve while still warm, or chill 2 to 3 hours and serve cold.
  • Garnish each serving with about 1/2 teaspoon chutney.

Nutrition Facts : Calories 259.2, Fat 13.8, SaturatedFat 7.6, Cholesterol 37.4, Sodium 1022.7, Carbohydrate 27.6, Fiber 4.6, Sugar 16.2, Protein 8.6

3 tart apples (such as Granny Smith)
2 tablespoons unsalted butter
2 carrots, chopped
1 large white onion, chopped
1/4 cup raisins
1 garlic clove, chopped
3 tablespoons curry powder
2 tablespoons all-purpose flour (preferably unbleached)
8 cups chicken broth
1 tablespoon canned tomato puree
1/2 cup heavy cream
2 1/2 tablespoons mango chutney (garnish)

TRADITIONAL SENEGALESE SOUP '21' CLUB

Categories     Soup/Stew     Tomato     Raisin     Apple     Mango     Curry     Carrot     Fall     Gourmet

Yield Makes about 10 cups

Number Of Ingredients 12



Traditional Senegalese Soup '21' Club image

Steps:

  • Peel and core apples and chop. In a heavy kettle heat butter over moderate heat until foam subsides and cook apples, carrots, onion, raisins, and garlic , stirring occasionally, until they begin to soften, 10 to 12 minutes. Add curry powder and cook, stirring, 1 minute. Add flour and cook stirring, 2 minutes. Stir in broth and tomato purée and simmer, covered, 1 hour and 20 minutes. Stir in cream and salt to taste and simmer, uncovered, 10 minutes.
  • Cool soup and in a food processor or blender purée in batches until smooth. Strain soup through a sieve into a large bowl and chill until cold, 2 to 3 hours.
  • Garnish each serving with about 1/2 teaspoon chutney.

3 tart apples;such as Granny Smith
2 tablespoons unsalted butter
2 carrots chopped
1 large white onion, chopped
1/4 cup raisins
1 garlic clove, chopped
3 tablespoons curry powder
2 tablespoons all-purpose flour (preferably unbleached)
8 cups chicken broth
1 tablespoon canned tomato purée
1/2 cup heavy cream
Garnish: bottled mango chutney

SENEGALESE (AFRICAN) PEANUT SOUP

This recipe sound delicious! It is from Emeril Lagasse and his recipes always turn out great! Posted for ZWT 2006.

Provided by susie cooks

Categories     Fruit

Time 2h

Yield 2 quarts

Number Of Ingredients 12



Senegalese (African) Peanut Soup image

Steps:

  • Preheat oven to 375 degrees.
  • Lightly coat sweet potatoes with one tablespoon of the oil.
  • Place on baking sheet and roast until fork tender, turning once, 35-45 minutes.
  • Toss the tomatoes with 1 tablespoon of the oil and spread in 1 layer on a baking sheet. Lightly season with salt and pepper and bake until shriveled, about 20 minutes.
  • Peel the potatoes when they are cool enough to handle.
  • Heat remaining 2 tablespoons of oil in a small stockpot over medium-high heat.
  • Add curry powder and toast until aromatic, stirring constantly, about 2 minutes.
  • Add the onions and cook until soft.
  • Add the garlic and cook, stirring for 30 seconds.
  • Season with cayenne, then add the peanut butter and stir well.
  • Add tomatoes, potatoes, chicken stock, and coconut milk and bring to a boil.
  • Reduce heat and simmer for 15 minutes.
  • Remove from heat and puree in batches in a blender.

Nutrition Facts : Calories 2467.8, Fat 195, SaturatedFat 60.5, Sodium 5453.1, Carbohydrate 120.2, Fiber 29.4, Sugar 49, Protein 95.7

2 large sweet potatoes (about 2 pounds)
4 tablespoons peanut oil
12 roma tomatoes, halved and seeded
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons curry powder
2 cups thinly sliced yellow onions
1 tablespoon garlic, minced
2 teaspoons cayenne pepper
2 cups smooth peanut butter
2 quarts chicken broth
10 ounces unsweetened coconut milk

SENEGALESE CHICKEN AND PEANUT SOUP

This is an award winning soup recipe. The soup should be silky and smooth but not thick; it should be spicy, but not too hot; it should have a sharpness of tomato and lemon, but not be sour; it should taste of peanuts, but not of peanut butter. It freezes beautifully. Note - I just adopted this one -- it was originally posted by my friend Mean Chef -- the intro is perfect and is exactly what you should be tasting in the final product! :-)

Provided by Kirstin in the Couv

Categories     Peanut Butter

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 14



Senegalese Chicken and Peanut Soup image

Steps:

  • Saute onion, garlic and cayenne in oil until onion is translucent.
  • Stir in curry powder and curry paste; saute 1 minute.
  • Add chicken stock and tomatoes in juice; bring to a boil, then simmer for 15 minutes.
  • Add cooked chicken and sambal; simmer for 10 minutes.
  • Whisk in peanut butter a little at a time until incorporated; add coconut milk and stir to incorporate.
  • Turn soup to low and add cilantro and lemon juice to brighten the taste; check seasoning.

Nutrition Facts : Calories 1036.7, Fat 73.6, SaturatedFat 28.4, Cholesterol 112.2, Sodium 1126.2, Carbohydrate 42.8, Fiber 10.6, Sugar 16.8, Protein 62

1 large onion, chopped
2 garlic cloves, minced
1/4 teaspoon cayenne
2 tablespoons vegetable oil
1/4 cup curry powder
1 tablespoon yellow curry paste
1 quart chicken stock
1 quart diced tomatoes with juice
4 cups cooked chicken, diced (I used one whole cooked chicken)
3/4 teaspoon sambal oelek chili paste (red chile paste)
1 cup chunky peanut butter
1 (14 ounce) can coconut milk
1 bunch cilantro, chopped
lemon juice, to taste (I used the juice of 1 small lemon)

TRADITIONAL SENEGALESE SOUP

This is a delicious soup! It's a traditional creamed curry soup from Senegal that features a mix of fresh African ingredients and spices. It is most often served chilled, but many reviewers stated the soup was even better when served warm. This version of the soup recipe has been served for many years at New York's well-known...

Provided by Vickie Parks

Categories     Cream Soups

Time 2h

Number Of Ingredients 14



Traditional Senegalese Soup image

Steps:

  • 1. Peel, core and chop apples.
  • 2. In a heavy kettle heat butter over moderate heat until foam subsides. Add apples, carrots, onion, raisins, garlic and ginger, stirring occasionally, and cook until they begin to soften, about 10 to 12 minutes. Add curry powder, cook and stir, for 1 minute. Add flour and cook, stirring, for 2 minutes. Stir in broth and tomato puree, and cover kettle. Let simmer, covered, for 1 hour and 20 minutes. Stir in cream and salt to taste and simmer, uncovered, 10 minutes.
  • 3. Cool soup. While still warm, place soup in a food processor or blender and puree in batches until smooth. Strain soup through a sieve into a large bowl and serve while still warm, or chill 2 to 3 hours and serve cold.
  • 4. Garnish each serving with about 1/2 teaspoon chutney and a sprinkling of chopped cilantro.

3 large tart apples (such as granny smith variety)
2 Tbsp unsalted butter
2 large carrots, chopped
1 large white onion, chopped
1/4 cup raisins
1 clove garlic, chopped
1 tsp ground ginger
3 Tbsp curry powder
2 Tbsp all-purpose flour (preferably unbleached)
8 cups low-fat chicken broth
1 Tbsp canned tomato puree
1/2 cup heavy cream
2 1/2 Tbsp mango chutney (garnish)
1 handful chopped cilantro (garnish)

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