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Smithfield, Virginia 23430

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WEST AFRICAN PEANUT SOUP

October 9, 2019

|HamTowneSpicery.com

 

CLICK TO DOWNLOAD OR PRINT RECIPE

 

   This a wonderful combination of peanuts, tomatoes and spices blended to make a delicious and exotic soup - with a kick!  In this recipe, the chicken for the soup is spiced with our Ethiopian Berbera Blend, and then shredded and combined with coconut milk, peanut butter, tomatoes, and spiced with our Curry Powder Blend and Garlic Granules. This is a great, spicy soup that is so good, you'll want to serve it again and again.

 

Herbs Used:

BERBERE BLEND, Curry Powder Blend, Garlic Granules, Chili Flakes

 

Ingredients:

2 chicken breasts, boneless and skinless (2 lbs.)

1 1/2 Tblspn olive oil

3 cups plus 1 Tblspn chicken stock (divided)

1 Tblspn Berbere Blend

1 small onion, minced

2 tsp sesame oil

2 tsp Garlic Granules

2 tsp Curry Powder Blend

1/2 tsp Salt & Pepper

1 cup low-fat coconut milk

1/4 cup tomato paste

1 cup chunky (mild) salsa

3/4 cup chunky peanut butter

Peanuts (chopped) & Chili Flakes (for garnish)

Directions:  Prepare and cook the chicken- Make a paste with the Berbere, and 1 Tblspn each of olive oil and chicken stock.  Cover each breast with the mixture and then sear each side of the breasts in the remaining 1/2 Tblspn of olive oil.  Cook the seared breasts in 1 cup of the chicken stock in a Pressure Cooker (e.g., 'Instant Pot'), crock pot, or on the stove.  Remove the cooked breasts from the stock, shred the meat, and set aside. In a heavy, deep skillet,  saute the onions and Garlic Granules in the sesame oil until just soft.  Add the Curry Powder, salt & pepper, and the cooked/shredded chicken and saute until incorporated.  Turn the heat to low and add the remaining 2 cups of stock, coconut milk, tomato paste,

 

 

 

 

salsa, and peanut butter.  Stir to combine and then cook on medium heat until heated through.  Serve immediately, garnished with the chopped peanuts and Chili Flakes.

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