West African Peanut Soup

Cathy has been talking for so long about this great soup that Al makes, quite truthfully it did not sound good to me so I didn't bother following up and getting the recipe to try it...but then she started raving about it again the other day, and I was in the grocery store when she told me the ingredients, so I figured I'd finally make it. And she is right, this is SO good. Yes, it sounds weird. No, peanut butter and tomatoes do not sound like a good combination. Yes, it is delicious and very easy to make. Trust me people, ignore how it sounds and try it!

Ingredients:

• 3/4 cup roasted and shelled peanuts
• 2 Tablespoons peanut or neutral oil, like grapeseed or corn
• 1 medium red or white onion, chopped
• 1 Tablespoon minced fresh ginger
• 3 cloves garlic, minced (1 Tablespoon)
• 1/2 pound skinless, boneless chicken (about 2 thighs or breasts) cut into chunks
• pinch of cayenne
• salt and pepper to taste
• 6 cups stock or water
• 2 sweet potatoes or yams (about 1 pound), peeled and cut into thick slices
• 8 plum tomatoes, cored and halved (canned are fine, drain first)
• 1/2 pound collards or kale, washed and cut into wide ribbons
• 1/4 to 1/2 cup peanut butter, chunky or smooth

Directions:

Chop peanuts, or crush them with the side of a knife, or pulse them in a food processor to chop roughly.

Put oil in a deep skillet or medium saucepan over medium heat; add onion, ginger, and garlic and cook stirring occasionally until onion is soft, 3 to 5 minutes. Add chicken and cook for another 3-4 minutes until just coloring. Add 1/2 cup peanuts, cayenne, and salt and pepper.

Stir in the stock and sweet potatoes, bring to a boil then turn heat down to medium-low so the soup bubbles gently. Stir in tomatoes and kale/collards, cook stirring occasionally until the chicken is cooked thru, approx. 10 minutes.

Stir in 1/4 cup peanut butter. Taste, adjust seasonings (you may want to stir in additional peanut butter at this point). Serve garnished with remaining peanuts.

4 servings
recipe courtesy of Mark Bittman/Cooking Channel