Best 4 Senegalese Peanut Soup Recipes
In the vibrant culinary tapestry of West Africa, Senegalese peanut soup, also known as Maafe or Tigadegena, stands as a crown jewel. This richly flavored and aromatic stew is a symphony of textures and flavors that has captivated palates worldwide. With its creamy peanut base, tender meat, and an array of vibrant spices, Maafe embodies the essence of Senegalese cuisine.
Our comprehensive guide takes you on a culinary journey through the diverse regions of Senegal, showcasing variations of this beloved dish. From the classic Maafe prepared with lamb or beef to the unique vegetarian version featuring an array of colorful vegetables, each recipe offers a distinct taste experience. We also explore the secrets of the flavorful peanut sauce, providing step-by-step instructions for creating a smooth and velvety base that forms the heart of this iconic soup.
Our collection includes a traditional Maafe recipe that honors the culinary heritage of Senegal. With its tender lamb or beef simmered in a fragrant broth, this version embodies the authentic flavors of the dish. For those seeking a vegetarian alternative, our Maafe recipe crafted with an array of vegetables offers a delightful and hearty option. The vibrant colors and textures of the vegetables add a delightful dimension to this classic soup.
Additionally, we present a simplified Maafe recipe that streamlines the cooking process without compromising on taste. Perfect for busy home cooks, this version utilizes pre-cooked chicken or beef to create a quick and flavorful meal. And for those who love experimenting in the kitchen, our Maafe fusion recipe incorporates unique ingredients and cooking techniques, resulting in a tantalizing twist on the traditional dish.
Embark on this culinary adventure with us and discover the captivating flavors of Senegalese peanut soup. Our diverse collection of recipes, ranging from traditional to contemporary, ensures that every palate will find a Maafe that delights and satisfies. Let the vibrant colors, rich aromas, and unforgettable taste of this Senegalese treasure transport you to the heart of West Africa.
SENEGALESE CHICKEN AND PEANUT SOUP
This is an award winning soup recipe. The soup should be silky and smooth but not thick; it should be spicy, but not too hot; it should have a sharpness of tomato and lemon, but not be sour; it should taste of peanuts, but not of peanut butter. It freezes beautifully. Note - I just adopted this one -- it was originally posted by my friend Mean Chef -- the intro is perfect and is exactly what you should be tasting in the final product! :-)
Provided by Kirstin in the Couv
Categories Peanut Butter
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Saute onion, garlic and cayenne in oil until onion is translucent.
- Stir in curry powder and curry paste; saute 1 minute.
- Add chicken stock and tomatoes in juice; bring to a boil, then simmer for 15 minutes.
- Add cooked chicken and sambal; simmer for 10 minutes.
- Whisk in peanut butter a little at a time until incorporated; add coconut milk and stir to incorporate.
- Turn soup to low and add cilantro and lemon juice to brighten the taste; check seasoning.
Nutrition Facts : Calories 1036.7, Fat 73.6, SaturatedFat 28.4, Cholesterol 112.2, Sodium 1126.2, Carbohydrate 42.8, Fiber 10.6, Sugar 16.8, Protein 62
SENEGALESE PEANUT SOUP
From a WW cookbook. Very tasty and quick. Low in calories and fat (chickpeas stretch the peanut butter flavor). Only 4 WW points per serving!
Provided by Carianne
Categories Beans
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Puree chickpeas, 1/2 cup of broth, and peanut butter.
- Heat peanut oil in saucepan, saute onions and ginger root 7- 8 minutes.
- Stir in curry powder and cumin, saute another minute.
- Add remaining broth, tomatoes, and chickpea puree.
- Simmer 5 minutes.
- Season with cayenne and sprinkle with cilantro.
MARK BITTMAN'S SENEGALESE PEANUT SOUP
Variation: Creamy peanut soup Like velvet, but peanutty velvet: Omit the collards or kale. Then in step 3, along with the peanut butter, stir in 1 cup heavy cream, rice milk, or coconut milk, either made from scratch or canned (use ½ can, slightly less than 1 cup, with a little water). Use an immersion blender to puree the soup in the pan. Or cool the mixture slightly, pour into a blender, and puree carefully. Gently reheat the soup, taste and adjust the seasoning, and garnish with the remaining peanuts.
Provided by Karen in MA
Categories Clear Soup
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Use the flat side of a wide knife or cleaver or a small food processor to break the peanuts into large pieces.
- Put the oil in a deep skillet or medium saucepan over medium-high heat. When hot, add the onion, ginger and garlic and cook, stirring occasionally, until the vegetables are soft, 3-5 minutes.
- Add ½ cup of the peanuts and the cayenne. Sprinkle with salt and pepper. Stir in the stock and sweet potatoes, bring to a boil, and turn the heat down to medium-low so that the soup bubbles gently. Partially cover the pan and cook, stirring occasionally, until the potatoes are just tender, about 10 minutes.
- Stir in the tomatoes, collards and peanut butter. Cover and cook until the collards are tender, 5 to 8 minutes. Taste, adjust the seasoning, and serve garnished with the remaining peanuts.
SENEGALESE PEANUT SOUP
Make and share this Senegalese Peanut Soup recipe from Food.com.
Provided by Brookelynne26
Categories Onions
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Chop 1/2 cup of the peanuts into small pieces and reserve to use as garnish. Puree the remaining peanuts in a blender or food processor until a thick paste forms; set aside.
- Heat the oil in a large stockpot over medium heat. Add the onion, celery, and leeks and sweat for about 4 minutes, until tender.
- Add the sugar, curry, cumin, cayenne, and salt and stir to coat the vegetables.
- Add the tomatoes, water, and peanut paste. Bring to a boil, reduce the heat, and simmer for 1 hour.
- Stir in the scallions, heavy cream, and garlic and simmer for 2 minutes to heat through.
- To serve, ladle the soup into bowls and top with reserved chopped peanuts.
Tips:
- Use the right type of peanuts. Raw, unsalted peanuts are the best choice for this soup. Avoid roasted or salted peanuts, as they will alter the flavor of the soup.
- Soak the peanuts overnight. This will help to soften them and make them easier to blend.
- Roast the peanuts before blending. This will give them a richer flavor.
- Use a high-powered blender. This will help to create a smooth and creamy soup.
- Don't overcook the soup. Overcooked soup will be thin and watery.
- Serve the soup with your favorite toppings. Some popular toppings include rice, vegetables, and meat.
Conclusion:
Senegalese peanut soup is a delicious and hearty dish that is perfect for a cold day. It is easy to make and can be tailored to your own taste preferences. Whether you like it spicy or mild, vegetarian or with meat, there is a Senegalese peanut soup recipe out there for you. So next time you're looking for a new and exciting soup to try, give Senegalese peanut soup a try. You won't be disappointed.
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