These are the times we crave soups, stews, chilis – something to thrust back the winter chill (OK, I admit it was a balmy 60 levels this previous weekend in Philly however I’m nonetheless bracing for these frigid temps that I do know are coming.)
Anyway, my sister’s co-worker is Ghanaian and his spouse shared the fundamentals behind this conventional soup recipe together with her. My sister then handed it onto me and I made a couple of tweaks. Historically referred to as “groundnut stew”, the primary base is peanut butter and tomatoes – two substances we Individuals don’t often pair collectively. However add in some cayenne, garlic and ginger – and boy, does this soup ship in taste, Black eyed peas are one other typical ingredient – and are image of fine luck within the new 12 months (together with being a very good supply of fiber, protein and iron.)
I substituted smoked paprika for the cayenne pepper as I’m often a wimp in terms of tremendous spicy, however if you happen to prefer it sizzling, add again within the cayenne or your favourite sizzling sauce. What’s nice about this soup is that it comes collectively so shortly, you principally are simply heating up all of the substances vs. letting one thing cooking away for hours on the range.
- 2-inch piece of recent ginger, peeled and coarsely chopped (about 2 tablespoons)
- 3 garlic cloves
- 2 (28 ounce) cans diced tomatoes, no salt added (don’t drain)
- 1 cup peanut butter
- 2 teaspoons smoked paprika
- 2 cups cooked black eyed peas (or one 15 ounce can)
- Salt to style
- In a meals processor, add ginger and garlic. Course of till minced.
- Add tomatoes of their juices, peanut butter and paprika. Course of till easy.
- Pour soup into a big pot. Place over medium warmth and prepare dinner for about quarter-hour.
- Add black eyed peas and warmth one other 10 minutes.
- Add salt to style.
