Photos on Fine Fettle Kettle are originals taken by Miriam Latour and under copyright protection. Recipes are the creation of Miriam Latour, unless otherwise indicated.
Sunday, February 6, 2011
Peanut, Yam, Bean and Chicken African Soup
This lightly-sweet curried soup is inspired by an African storyteller I listened to recently who talked about the ingredients of an African soup. I wish I could tell you the name of the storyteller, but I can't.
Peanut, Yam, Bean and Chicken African Soup 1 tbsp oil 5 cloves garlic 1 large yam, peeled and chopped 2 potatoes, peeled and chopped 1 bell pepper, cored and chopped 1 red onion, peeled and diced 1 quart chicken broth 1 can diced tomatoes 1 can black beans 1 can pinto beans 1 can black-eyed peas 1/2 cup peanut butter (natural, such as Adam's brand) 3 Chicken breasts, cooked and cut into bite-size pieces 1 small bunch greens (such as spinach or Swiss chard) 1/2 bunch cilantro Juice from one lime 2 tsp brown sugar (optional) 1/3 cup Thai Curry Sauce Salt and pepper to taste
In a large pot, cook minced garlic in oil until tender. Add the potatoes, pepper and onion and cover with just enough chicken broth to cook them. Simmer until tender. Add the rest of the broth, tomatoes, beans and remaining ingredients. Heat through and allow the greens and cilantro to wilt and flavors to combine. Serve hot.