West African Peanut Soup Adventure

West African Peanut Soup Adventure

By Joseph Parish

As I generally do while presenting a recipe for a meal, I like to afford the reader with some order of background into the cuisine selection I have chosen. I’m a strong advocate that the more a person appreciates the food they eat, the more gratification they will gain from it. I shall resume this practice today with my recipe on West African Peanut Soup. Today, I was rummaging through some old memories, searching for something distinctive to cook for dinner, and the thought occurred to me that perhaps a peanut butter soup would fit the bill perfectly, the soup is creamy, savory, and exceptionally flavorful. It is composed of simple ingredients, but the flavor is unique and tastes simply scrumptious. One could purchase this soup in a can, however I am certain it would not taste as good as this homemade version.

During my military experience, I was afforded the prospect to visit several areas of Africa, primarily Northern Africa. Throughout my north Africa visits, I never once encountered a soup like the African Peanut Soup, and with good reason, it was commonly restricted to the western coast of Africa, in such localities as Guinea, Mali or perhaps Senegal. If you venture into these countries, you will likely discover the soup in abundance. Within the African communities where it is prevalent, the soup is referred to as Maffe Tiga, in the country of Guinea, or Tiga Degae, if visiting the Senegal locations. The soup serves as a staple of African cuisine with each African country on the west coast devising their own adaptation of it. Modifications of this meal are in ample supply, and on occasion, you may observe the soup being rendered with an added ingredient of beef, chicken, or fish, however my version will be completely vegetarian. 

Peanut soup is, naturally, a soup formulated from peanuts, along with a complement of supplementary ingredients. If you have never experienced this soup before, your taste buds are about to undertake a memorable surprise. This appetizing peanut-based stew provides a healthy delicacy for your family. They are rich in protein and a nourishing alternative for your busy family. Although there exists are no concrete documents as to where the Peanut soup first originated, all indications point to the Western countries of Africa.

Interestingly, the peanut is frequently described as a groundnut in other sections of the world. These legumes were not indigenous to Africa, but were transported to the continent by Spanish and Portuguese explorers and colonists, from their native South America. It would appear that although we are not certain as to when the first African peanut soup was made, we can with a measure of assurance, believe that it did not reach Africa prior to the early 1560s. After that date various soup recipes began appearing in Gambia, Nigeria, and Senegal.

The peanut appeared in America with the influx of slaves brought to the southern plantations, where they were identified as goobers. History informs us that both George Washington and Thomas Jefferson mentioned these legumes as early as the late 1790s. By the eighteenth century, these peanuts had become a fundamental part of the American diet. The annual vine of the peanut, now flourishes copiously in both Africa as well as within the southern United States.

The peanut has progressively developed into the legume of the south. If you take a seasonal drive through the southern highways, you will likely venture upon some picturesque roadside boiled peanut stands. These roadside attractions are prevalent in the southern towns of Alabama, Carolinas, Georgia, Florida, and Mississippi. During the summer months, fresh peanuts are for sale profusely.  Glance around at the number of people at a football game, or at family picnics in the park, or at the country fairs around the nation and peanuts are always present. It stands to reason that with such a dynamic impact on our nation, that we should learn how to prepare this important vegetable.

Most people get turned off when they overhear the words peanut butter and soup in the same sentence. I strongly urge you to get over your reluctance and give this meal a try. With this being said, let us get into making my Peanut Soup. The soup is a quick dish to prepare, and demands a mere hour of your time to prepare and cook. One can usually think of the soup as a sort of sauce, frequently spooned over fluffy rice and made with peanuts, tomatoes, and a small selection of vegetables. The ingredients can vary by location, but it will typically include root vegetables such as sweet potatoes or yams, cooked greens, and an assortment of spices.

Ingredients

2 tablespoons of olive oil

½ diced onion

1 diced jalapeño

2 cloves of diced garlic

3 large peeled and cubed sweet potatoes

1 can of roasted tomatoes

1 can of coconut milk

2 cups of water

1 teaspoon of salt

1 teaspoon of turmeric

1 teaspoon Parsley Flakes

1/2 cup of chopped peanuts

1/4 cup of creamy peanut butter

2 cups of chopped kale

Instructions

Place the olive oil in a large soup pot. Heat it over a medium heat. Add the diced onions, the diced garlic, and the jalapeño. Sauté the mixture until it is soft.

Add the cubed sweet potatoes and allow them to brown slightly. Add the roasted tomatoes, one can of coconut milk, two cups of water, all the spices, and the chopped peanuts. Simmer the mixture until the sweet potatoes are-tender.

Add the peanut butter and two cups of kale. Simmer everything until it is thick, and creamy.

Serve this soup piping hot over rice or with fresh crackers. As a closing note, variations of this recipe could substitute yams in place of the sweet potatoes, and some people have even changed out the sweet potatoes for white ones, however the taste will definitely suffer.  Additionally, the Kale could be changed to include collard greens or spinach, if so desired. Finally, you could top it off with some cilantro or shredded cheese. I hope you enjoy this dish as much as my family did.

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