Ingredients with Measurements:
- 1 pound of soko (also known as cassava leaves)
- 1 cup of unsalted peanuts, roasted and ground
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons of vegetable oil
- 4 cups of chicken or vegetable broth
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 teaspoon of cayenne pepper
- 1 tablespoon of tomato paste
- 1 tablespoon of lemon juice
- 1 tablespoon of honey
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Wash the soko leaves thoroughly and remove any tough stems. Chop the leaves into small pieces and set aside.
2. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
3. Add the chopped soko leaves to the pot and stir well. Cook for 5 minutes, stirring occasionally.
4. Add the chicken or vegetable broth to the pot and bring to a boil. Reduce the heat to low and let the soup simmer for 30 minutes.
5. In a blender or food processor, grind the roasted peanuts until they are finely ground.
6. Add the ground peanuts, salt, black pepper, cayenne pepper, tomato paste, lemon juice, and honey to the pot. Stir well and let the soup simmer for an additional 10 minutes.
7. Remove the pot from the heat and let the soup cool for a few minutes.
8. Using an immersion blender or transferring the soup to a blender, blend the soup until it is smooth and creamy.
9. Taste the soup and adjust the seasoning if necessary.
10. Serve hot with your favorite garnishes.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 280
Fat: 20g
Saturated Fat: 3g
Cholesterol: 0mg
Sodium: 650mg
Carbohydrates: 18g
Fiber: 5g
Sugar: 7g
Protein: 12g
Substitutions for ingredients:
- Soko leaves can be substituted with spinach or kale.
- Vegetable oil can be substituted with coconut oil or olive oil.
- Chicken or vegetable broth can be substituted with water.
- Honey can be substituted with sugar or maple syrup.
Variations:
- Add cooked chicken or shrimp to the soup for a protein boost.
- Add diced sweet potatoes or yams for a heartier soup.
- Add a can of diced tomatoes for a tomato-based version of the soup.
Tips and tricks:
- Roasting the peanuts before grinding them will enhance their flavor.
- If the soup is too thick, add more broth or water to thin it out.
- Garnish the soup with chopped peanuts, cilantro, or a squeeze of fresh lemon juice.
Storage instructions:
Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls with a drizzle of olive oil and a sprinkle of chopped peanuts on top.
Garnishes:
Chopped peanuts, cilantro, fresh lemon juice, or a dollop of Greek yogurt.
Pairings:
Serve the soup with a side of crusty bread or rice.
Suggested side dishes:
- Grilled vegetables
- Roasted sweet potatoes
- Steamed rice
Troubleshooting advice:
- If the soup is too thin, let it simmer for a few more minutes to thicken.
- If the soup is too thick, add more broth or water to thin it out.
Food safety advice:
- Make sure to wash the soko leaves thoroughly before using them.
- Store the leftover soup in the refrigerator and consume within 3 days.
Food history:
Soko and Peanut Soup is a traditional West African dish that is popular in countries such as Sierra Leone, Liberia, and Guinea.
Flavor profiles:
The soup is creamy and nutty with a hint of sweetness from the honey and a kick of spice from the cayenne pepper.
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
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Region: West African