African Peanut Soup (adapted from Vegetarian Times, 1995)
This is really a pretty soup--juicy and intense, earthy and
piquant. In Ghana, it's called Nkate Nkwanin, in the Twi
language. It can serve equally well as a provocative first
course for 8 people...or as luncheon with salad and bread
for 4. It is traditional in celebrating the 7 days of
Kwanzaa in the United States. Many thanks to Canadian poet
and novelist Jerry Newman for recommending it to me. Also
thanks to Barb Rimoni, in Haifa, Israel, who noted from her
years in Africa that crushed peanuts are far more
traditional than processed peanut butter, which is either
unobtainable or much too expensive for most people there. Of
course it's the peanut butter that gives the sensationally
rich texture....
2 Tablespoons oil 2 medium onions, chopped into big pieces 2
large green peppers, chopped into big pieces 4 cloves
garlic, pressed 1 28-ounce can of whole tomatoes, cut into
quarters, juice reserved 10 cups vegetable stock
1/2 teaspoon black pepper, coarsely ground
2/2 teaspoon dried, crushed red chili peppers
3/2 cup raw brown rice
4/3 cup creamy peanut butter or crushed peanuts Garnish:
crushed peanuts
In a large soup pot, heat the oil, then sauti the onions,
green peppers, and garlic until they begin to brown. Cut in
the tomatoes and cook over medium high heat for about 10
minutes, stirring from time to time, til they cook down.
Pour in the remaining tomato juice and the stock. Bring to a
boil, add the rice, then reduce heat and simmer, partially
covered, for 45 minutes.
When ready to serve, stir in the peanut butter until it
melts and the broth is smooth. Reheat to a simmer, then
ladle into bowls and sprinkle with crushed peanuts.
Peg Shambo Davenport, Iowa [email hidden]
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