AFRICA
Tuesday, 13 April 2010
Today we cooked this soup. The recipe is adjusted, some ingredience like curry sauce and bell peppers were not used.
African Bean Soup
Sweet potatoes and peanuts are familiar ingredients in many African cuisines. In this colorful soup they are combined with garbanzo beans (chickpeas) and other vegetables and served over cooked rice.
1/2 cup water
2 small sweet potatoes or yams, peeled and diced
1 large carrot, thinkly sliced
1 15-ounce can crushed tomatoes
1 15-ounce can garbanzo beans, undrained
4 cups vegetable broth or water
1/2 cup chopped fresh cilantro
3 teaspoons peanut butter
4 cups cooked rice
Heat water in a large pot. Add sweet potatoes and cook over high heat, stiring often about 5 minutes.
Add carrots, cover and cook 3 minutes, stirring occasionally.
Add tomatoes, broth or water, beans and their liquid, cilantro, peanut butter. Stir and mix then cover and simmer until vegetables tender, about 10 minutes.
To serve, place 1/2 cup of cooked rice in a bowl and top with a generous ladle of soup.