It’s been sizzling hot in Middle Georgia. But today, with the rain, it’s been unseasonably cool…and I even wished for a jacket this afternoon!
Which has me thinking about one of my favorite dishes. I’ve never made it…oh, no. This is one of my husband’s best recipes…and believe me, this African Sweet Potato & Peanut Soup makes you wanna take a bath in it. Maybe tomorrow we’ll be back to hot weather. But Fall is on the way…and you’re gonna love serving this awesome dish.
Here’s the recipe. You’re welcome.
Ingredients: Olive oil, 2-3 tbs red curry paste, 1 tsp cinnamon, 2 medium onions (roughly chopped), 6 garlic cloves (minced), 4 medium sweet potatoes (chopped into bite sized pieces and unpeeled), 2 red or yellow peppers (chopped), beans of any kind (John uses 3/4 lb. of black beans); for canned beans, use 4 14 oz. cans drained & rinsed. 2 quarts chicken broth, 2 jalapeno peppers (diced), 1 cup crunchy peanut butter (dissolved by stirring into boiling water or broth in a separate pot), crushed hot red pepper flakes to taste, 2 tbs brown sugar or agave to taste, limes, cilantro, sea salt & black pepper to taste.
Heat olive oil in large soup pot, add the curry paste, red pepper flakes & cinnamon and stir for a minute to infuse the oil. (Infuse the oil? What the heck is he talking about?)
My man in the kitchen. I’m spoiled and I know it!
Add the onion, garlic, sweet potatoes, all peppers and stir over medium heat for 6 to 9 minutes until veggies begin to soften.
Add beans, broth, melted peanut butter, and some cilantro (to taste). Bring to a simmer, cover, and lower the heat. Simmer until all the veggies are tender…approximately 30 minutes.
Don’t forget to do the Happy Dance, rubbing hands together quickly and vigorously in joy for what is about to be.
Stir in the brown sugar or agave and season to taste with salt & pepper. Place in large bowls, squeezing 1/2 lime and garnishing with chopped cilantro per bowl.