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Saharan West African Peanut and Pineapple Soup Recipe

Recipe by: Joy Kimberly

"This sounds very adventurous, but you'll be glad you came along for the ride! It's absolutely tasty and all the flavors surprisingly go together and taste great!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook1 h 15 m
  • Ready In2 h
  • 1Soak dried pineapple in a bowl of water until softened, at least 30 minutes; drain.
  • 2Heat oil in a large pot over medium heat. Cook and stir sweet onion, celery, and leek in hot oil until tender, about 4 minutes.
  • 3Sprinkle curry powder, cumin, cayenne pepper, and salt over the vegetables; stir to coat. Cook and stir until strongly fragrant, about 4 minutes more.
  • 4Add peanut butter to the pot. Drain about half the juice from the tomatoes and discard; pour remaining tomatoes and juice into the pot. Cook until the tomatoes soften, about 5 minutes. Pour 3 cups water into the pot; add drained pineapple.
  • 5Bring the mixture to a boil, reduce heat to medium-low, and simmer soup for 1 hour. Stir cream, green onion, and garlic into the soup.
Footnotes
  • Cook's Note:
  • Puree about half the soup in a blender before adding the whipping cream, garlic, and scallion if you like a thicker texture.
Ingredients
  • 10 servings
  • 210 cals
  • 1 cup dried pineapple pieces
  • 1 tablespoon canola oil
  • 1/2 sweet onion, chopped
  • 1 stalk celery, chopped
  • 1 leek, chopped
  • 1 teaspoon curry powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 3/4 cup peanut butter
  • 1 (14 ounce) can diced tomatoes
  • 3 cups water
  • 1/4 cup heavy whipping cream
  • 1/4 cup minced green onion
  • 1 teaspoon minced garlic
Nutrition

Amount per serving ( 5 total)

  • Calories:
    210
    10%
  • Fat:
    13.8
    21%
  • Carbs:
    17.5
    6%
  • Protein:
    6.1
    12%
  • Cholesterol:
    8
    3%

Based on a 2,000 calorie diet

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