Peanut Butter Soup Recipe

Prep

Measure peanut butter, open canned tomatoes, wash and chop spinach, peel and cube sweet potato, slice carrot, mince garlic and grate ginger.

Brown aromatics

Heat 2 tbs vegetable oil in a large heavy-bottomed pot over medium heat. Add chopped onion and a pinch of salt and cook 6–8 minutes until soft and beginning to brown. Add minced garlic and grated ginger and cook 30–45 seconds until fragrant.

Add tomato base

Stir in 3 tbs tomato paste and cook 1–2 minutes to deepen flavor. Add the 14 oz diced tomatoes with their juices, stir and let simmer for 3–4 minutes.

Incorporate peanut butter

In a bowl, whisk peanut butter with 1 cup of the broth until smooth (this helps it dissolve into the stew). Pour the thinned peanut butter into the pot, stirring to combine with the tomato mixture.

Simmer with vegetables and broth

Add remaining 3 cups of broth, cubed sweet potato and sliced carrot to the pot. Add smoked paprika, black pepper, cayenne (if using) and 1 tsp salt. Bring to a gentle boil, then reduce heat to low and simmer, covered, 20–25 minutes until vegetables are tender and the sauce has thickened. Stir occasionally to prevent sticking; add up to 1/2 cup additional broth or water if too thick.

Finish and adjust

Stir in chopped spinach and simmer 2–3 minutes until wilted. Add lime juice, taste and adjust seasoning with more salt, pepper or cayenne as desired. If you prefer a smoother sauce, use an immersion blender to purée part or all of the stew until you reach the desired consistency.

Garnish

Turn off heat and sprinkle chopped cilantro or parsley over the stew before serving.

If using chicken or tofu, season pieces with 1/2 tsp salt and 1/4 tsp black pepper. In a skillet over medium-high heat, add 1 tbs oil and brown the protein in batches until cooked through (chicken: 6–8 minutes; tofu: 4–6 minutes each side) and nicely caramelized. Transfer browned protein into the simmering stew during the last 10–12 minutes of cooking so it finishes cooking and absorbs sauce flavors.

Cook rice

Rinse 1.5 cups long-grain rice under cold water until water runs clear. Combine rice, 2.75 cups water and 1/2 tsp salt in a medium pot. Bring to a boil over high heat, then reduce to low, cover and simmer 15–18 minutes until water is absorbed and rice is tender. Remove from heat and let rest, covered, 5 minutes. Fluff with a fork before serving.

Make fufu (alternative)

If serving with fufu instead, bring 3.5 cups water to a boil in a saucepan. In a separate bowl, whisk 2 cups fufu flour with 1 cup cold water to form a smooth paste. When water is boiling, reduce heat to medium. Gradually stir the flour paste into the boiling water, whisking continuously to prevent lumps. Cook, stirring constantly, 6–8 minutes until thick and elastic. Remove from heat and shape into balls using wet hands or a spoon. Serve immediately with the peanut stew.