Ingredients with Measurements:
- 2 cups of white maize flour
- 4 cups of water
- 1 cup of unsalted peanuts
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 tablespoons of vegetable oil
- 4 cups of chicken or vegetable broth
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of cayenne pepper
- 1/4 cup of chopped fresh cilantro
Special equipment needed:
- Large pot
- Wooden spoon
- Blender or food processor
Step-by-step instructions:
1. In a large pot, bring 4 cups of water to a boil.
2. Slowly add 2 cups of white maize flour, stirring constantly with a wooden spoon until it forms a thick paste.
3. Reduce the heat to low and continue to stir the mixture for about 10 minutes until it becomes smooth and shiny. This is called obusuma.
4. In a separate pan, heat 2 tablespoons of vegetable oil over medium heat.
5. Add the chopped onion and minced garlic and sauté for about 5 minutes until they become translucent.
6. Add 1 cup of unsalted peanuts to the pan and cook for another 5 minutes until they are lightly toasted.
7. Transfer the onion, garlic, and peanut mixture to a blender or food processor and blend until smooth.
8. Return the blended mixture to the pot and add 4 cups of chicken or vegetable broth.
9. Stir in 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of cayenne pepper.
10. Bring the mixture to a boil and then reduce the heat to low and let it simmer for about 10-15 minutes.
11. Serve the obusuma and peanut soup hot, garnished with chopped fresh cilantro.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Boiling water for obusuma
- Medium heat for sautéing onion and garlic
- Low heat for simmering soup
Serving size:
- 4 servings
Nutritional information:
- Calories: 420
- Total fat: 21g
- Saturated fat: 3g
- Cholesterol: 0mg
- Sodium: 670mg
- Total carbohydrates: 50g
- Dietary fiber: 8g
- Sugars: 5g
- Protein: 13g
Substitutions for ingredients:
- White maize flour can be substituted with cornmeal or polenta.
- Unsalted peanuts can be substituted with roasted salted peanuts.
- Vegetable oil can be substituted with olive oil or coconut oil.
- Chicken or vegetable broth can be substituted with water and bouillon cubes.
Variations:
- Add diced tomatoes or tomato paste for a thicker soup.
- Add chopped spinach or kale for added nutrition.
- Use groundnut paste instead of whole peanuts for a smoother texture.
Tips and tricks:
- Stir the obusuma constantly to prevent it from sticking to the pot.
- Use a whisk to break up any lumps in the obusuma.
- Toasting the peanuts before blending them enhances their flavor.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup on the stovetop over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the obusuma and peanut soup in individual bowls, garnished with chopped fresh cilantro.
- Serve with a side of crusty bread or crackers.
Garnishes:
- Chopped fresh cilantro
- Crushed peanuts
- Sliced green onions
Pairings:
- Crusty bread or crackers
- Grilled chicken or fish
Suggested side dishes:
- Steamed vegetables
- Roasted sweet potatoes
Troubleshooting advice:
- If the obusuma is too thick, add a little more water and stir until it reaches the desired consistency.
- If the soup is too thick, add more broth or water to thin it out.
Food safety advice:
- Make sure to cook the obusuma and soup to the recommended temperatures to prevent foodborne illness.
Food history:
- Obusuma is a staple food in Kenya and other parts of East Africa, made from white maize flour and water.
- Peanut soup is a popular dish in West Africa, made from peanuts and a variety of other ingredients.
Flavor profiles:
- Obusuma has a mild, slightly sweet flavor.
- Peanut soup has a rich, nutty flavor with a hint of spice.
Serving suggestions:
- Serve the obusuma and peanut soup as a main course for lunch or dinner.
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Region: West African