Ingredients with Measurements:
- 2 ripe plantains, peeled and sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 4 cups vegetable broth
- 1/2 cup peanut butter
- 1/4 cup chopped peanuts
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and ginger, and sauté for 5 minutes, until the onion is translucent.
2. Add the sliced plantains, cumin, coriander, smoked paprika, and cayenne pepper to the pot. Stir well to coat the plantains with the spices.
3. Pour in the vegetable broth and bring the soup to a boil. Reduce the heat to low and let it simmer for 20 minutes, until the plantains are tender.
4. Using a blender or immersion blender, puree the soup until smooth.
5. Return the soup to the pot and stir in the peanut butter and chopped peanuts. Season with salt and pepper to taste.
6. Let the soup simmer for an additional 5 minutes, until the peanut butter is fully incorporated and the soup is heated through.
7. Serve hot, garnished with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 290
Fat: 16g
Carbohydrates: 32g
Protein: 8g
Fiber: 5g
Sugar: 13g
Substitutions for ingredients:
- Instead of vegetable broth, you can use chicken or beef broth.
- If you don't have fresh ginger, you can use 1 teaspoon of ground ginger.
- Almond butter or cashew butter can be used instead of peanut butter.
Variations:
- Add diced chicken or shrimp to the soup for extra protein.
- Use sweet potatoes instead of plantains for a different flavor.
- Add a can of diced tomatoes for a more tomato-based soup.
Tips and tricks:
- To make the soup creamier, add a splash of coconut milk or heavy cream.
- If the soup is too thick, add more vegetable broth to thin it out.
- If you prefer a chunkier soup, don't puree it completely.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in a bowl with a dollop of sour cream or yogurt on top, and garnish with fresh cilantro and chopped peanuts.
Garnishes:
Fresh cilantro, chopped peanuts, sour cream or yogurt
Pairings:
- Serve with crusty bread or crackers for dipping.
- A side salad with a tangy vinaigrette would pair well with this soup.
Suggested side dishes:
- Mixed greens salad with a citrus vinaigrette
- Roasted vegetables, such as broccoli or Brussels sprouts
- Garlic bread or cheesy breadsticks
Troubleshooting advice:
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
- If the soup is too thick, add more vegetable broth or water to thin it out.
Food safety advice:
- Make sure to cook the soup to a temperature of 165°F to ensure that it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Plantain and peanut soup is a traditional dish in West African cuisine, particularly in countries like Ghana and Nigeria. It is often served as a main course and is a staple in many households.
Flavor profiles:
This soup is savory and slightly sweet, with a hint of smokiness from the paprika. The peanut butter adds a creamy texture and nutty flavor.
Serving suggestions:
This soup is perfect for a cozy night in or as a comforting meal on a chilly day. Serve it with your favorite bread or crackers for dipping, and enjoy!
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Region: West African