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If you’re one of the four people who’ve been reading this blog since I started it in 2006, you may recall the infamous Senegalese Peanut Soup recipe that is often mentioned here but never presented.  It’s mentioned here back in December of 2006 and again here last spring.  I still haven’t prepared that recipe.  In fact, it’s not even Senegalese.  I actually located the recipe, which claims the soup is quite popular in Cameroon, not Senegal.  My confusion is understandable, though.  I can never keep those French speaking African countries quite straight in my mind.

I did, however, create my own interpretation of peanut soup back this summer when the stars aligned.  Firstly, I was visited by the Vegetable Fairy who left a large bag of fresh produce on my porch.  Secondly, my Better Half was out of town.  This soup struck me as the sort of thing she would screw her eyes up at.  She does have a habit of eye screwage when presented with certain of my menu choices.  I was wrong about the Red Lentil Soup with Lemon, though.  She loves it, so maybe I’m wrong about the peanut soup.

While my soup might be best enjoyed in the cooler months, don’t rule it out during the heat of summer.  You home gardeners out there will be happy to finally have a use for those overgrown okra pods you deem too large and tough for the table.  Thrown in the pot, the otherwise tough okra softens up nicely and thickens the soup to boot.  The addition of sweet potato was a last minute inspiration which proved to be a good move.  Kale, being in season now, would be a nice substitute for spinach, too.

Peanut Soup with Sweet Potatoes and Okra

1 Large Yellow Onion, diced

1 Sweet Potato, peeled and diced

4 Cloves Garlic, minced

1/2 tsp Red Pepper Flakes

2 Tbsp Olive Oil

1 Qt Chicken Broth

2-3 Large Tomatoes, chopped

6-8 Pods of Okra, cut into 3/8″ thick slices

1 cup Peanut Butter

2 tsp Ground Cumin

2 tsp Chili Powder

Dash of Turmeric

Dash of Curry Powder

2 Cups Chopped Spinach

1/4 cup Chopped Cilantro

Saute onion, sweet potato, garlic, and red pepper flakes in olive oil over medium high heat for 3-4 minutes

Add chicken broth, chopped tomatoes, okra, peanut butter, cumin, chili powder, turmeric, and curry powder and bring to a rolling boil.

Reduce heat and simmer for 15 minutes or until sweet potato and okra are tender.

Add chopped spinach and cilantro and simmer another 5 minutes. Remove from heat and serve. I like to serve this over rice.

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