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West African Chicken Peanut Soup

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

I got this recipe from a friend who got it from a friend who worked in Africa. It is to die for! Perfect amount of spiciness—not too hot! Leftovers are even better the next day!

Ingredients

  • 1 cup Diced Or Shredded Cooked Chicken
  • ⅔ cups Diced Onion
  • 2 cloves Garlic, Minced
  • 2 Tablespoons Dark Sesame Oil
  • 1-½ teaspoon Curry Powder
  • ½ teaspoons Salt
  • ½ teaspoons Black Pepper
  • ¼ teaspoons Crushed Red Pepper Flakes
  • 3 cups Chicken Broth
  • ¼ cups Tomato Paste
  • 1 cup Diced Or Stewed Tomatoes
  • ¼ cups Chunky Peanut Butter
  • ½ cups Dried Lentils

Preparation

In a large pot over medium heat, saute cooked chicken, onion, and garlic in sesame oil until onion is softened. Add the curry powder, salt, pepper, and red pepper flakes and saute for 1 minute. Add tomato paste, tomatoes, chicken broth, peanut butter, and lentils, stirring until well-combined. Heat until very hot but not boiling, until lentils are tender. Serve and enjoy!

Note: for a “bulkier” meal, serve over cooked rice or couscous.

4 Comments

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sandyvincent on 4.10.2010

I tried this a couple of nights ago, served it with rice – it was delish! I took a chance and doubled the recipe so there would be leftovers in case we liked it. I’m glad I did! Yummy!

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elmojabr on 3.9.2010

This is my favorite dish. My DH is from Ghana, Africa so I get the authentic dish. I like it with mushrooms and eggplant. The traditional side is rice balls. Cook your rice a little wet. Throw in an extra 1/2 cup of water, then use a wooden spoon to mash the rice up, then form into balls. My boys love them.

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Damelio on 3.4.2010

This is fantastic and flexible. I altered this recipe based on what was in my kitchen. I left out the lentils and tomato paste. I also added a whole butternut squash to this, diced small and added to the pan with the onions. I served this dish on whole wheat couscous and sprinkled with fresh cilantro before serving. WOW – IT WAS AWESOME! Well liked by all. I would like to try this again and also add something green….

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dmv930 on 3.2.2010

This was incredibly easy to make and tasty. I was concerned that the amount of cumin might be too much, but the peanut butter absorbed a lot of its “bite”.
I served it over rice, with a gumbo style approach to eating it. I’m not sure how much I would have enjoyed it as a soup alone, but over rice, it had my family asking for seconds.

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Damelio on 10.14.2010

Back when I made this recipe and wrote a reviwe I was not thinking (sorry, I was new to the site) and I put it under comments instead fo review…and this recipe deserves a great review!!

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