African Peanut Soup With Crackerjacks |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Recipe from Bob Blumer the camping chef from the Highways magazine, soup also called African peanut soup and peanuts are also popular in the American South Ingredients:
1 1/4 cup shelled peanuts (or 1 cup peanut butter, in which case skip peanut oil) |
3 tbsp peanut oil, divided |
2 tbsp butter |
1 onion, chopped |
1 medium-size yam, peeled and chopped into 1/4 inch cubes |
4 cups chicken stock |
1/4 cup canned coconut milk (not to be confused with coconut cream), or regular cream if you can't use coconut milk |
salt |
cayenne pepper (optional) |
2 tbsp freshly squeezed lime juice |
1/2 cup crackerjacks (for garnish)- this is the sweet/salty caramelized popcorn, peanut snack |
Directions:
1. In a food processor, add peanuts and 2 tablespoons peanut oil. Purée until smooth.
2. Reserve.
3. In a large pot over medium heat, add 1 tablespoon peanut oil, butter, onions and yams.
4. Cover and cook for 15 minutes, stirring occasionally.
5. Add chicken stock, coconut milk and peanut butter.
6. Turn up heat until liquids reach a boil, then reduce heat and simmer for 15 minutes.
7. Let cool slightly, then puree in a blender.
8. Season with salt and cayenne.
9. To serve, reheat, then garnish with Crackerjacks.
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