- In a medium Dutch oven or stock pot, bring the broth to a boil. Add the red onion, ginger, garlic and chick peas. Cook on medium-low heat for 20 minutes. Using a submersible blender, blend until smooth.
- In a medium-sized, heat-safe mixing bowl, combine the peanut butter, chopped tomato and tomato paste, then transfer 1 cup of the hot stock to the bowl.
- Pour the peanut mixture back into the soup and mix well. The soup should be thick and creamy. Season the soup with cumin and hot sauce to taste. Simmer for about 15 more minutes on medium-low heat, stirring often.
Monday, September 21, 2015
WEST AFRICAN PEANUT TOMATO SOUP
photo GBC all rights reserved
Maafe (var. mafé, maffé, maffe, sauce d'arachide (French), tigadèguèna or tigadenena (Bamana; literally 'peanut butter sauce'), or groundnut stew, is a stew or sauce (depending on water content) common to much of West Africa. It originates from the Mandinka and Bambara people of Mali.Variants of the dish appear in the cuisine of nations throughout West Africa
3 cups low sodium vegetable broth
1 small red onion, chopped
1 small Chopped whole tomato
1 tablespoons peeled and minced fresh ginger
2 cloves garlic, minced
1/2 cup canned chick peas - drained
1/2 cup fresh ground peanut butter [smooth]
1/4 cup tomato paste
1 healthy tsp cumin
Hot sauce [to taste]
1/4 cup roughly chopped peanuts, for garnish
1 scallion thinly sliced for garnish [white end only]