Monday, December 6, 2010


This weekend, I fell into rapture with this blog: Awesome photography, high regard for nature and the outdoors, and some seriously awesome crafting. While there, I came across her recipe for West African peanut soup. And holy shit--who can say no to a soup that requires six cloves of garlic and a jar of peanut butter? Not this girl. I quickly got to work.

First, the band of characters... EVOO, peanuts, natural peanut butter, broth, chopped tomatoes, brown rice, red pepper flakes, green bell pepper, onion, garlic. You can get the actual recipe here. Note: I did not use as much liquid as she lists; my Creuset can't handle that much. And I prefer a thicker soup.

Saute onions, peppers, garlic, red pepper flakes in olive oil...

While that's all cooking down, open all the cans and chop the peanuts...
After a while, you get a goulash-y soup going. I was worried that I should have put more rice in or used less liquid...
But then I added the jar of PB and the chopped nuts. As the soup cooled a little, it got gooey. Like, well, melted peanut butter. Mmmm
My favorite part has been sopping it up with crusty bread. It's seriously filling, and I have been eating half-mug-fulls at a time. It freezes really well, and it will be awesome to heat up on nights like these when the Canadian winds are sweeping in and bringing the first serious snowfalls and I just want to put on wool socks and pull the quilt closer around me.

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