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I love peanuts, or
monkeynuts as I used to call them when I was much younger. I like them raw
and shelled, half the fun is shelling them and then enjoying them twice
together, not once upon a time. North from us in central Africa, peanuts
are used in many dishes, so in this issue I will feature some typically
Central African dishes with peanuts as an ingredient, courtesy of that
great website, the
Peanuts (groundnuts) in Africa
The peanut or groundnut (Arachis hypogaea) is an unusual plant because its
edible seeds (which are legumes) grow and ripen underground.
It is often said that enslaved Africans brought peanuts to North America;
this may be true. However, peanuts are native to South America, and were
cultivated in South America and the Caribbean for centuries before they
were first encountered by Europeans in the early 1500s. Europeans
introduced peanuts to Africa (and perhaps North America) at that time.
Peanut plants were soon widely cultivated throughout Africa, catching on
quickly because they were similar to a plant already cultivated by
Africans, the Bambara Groundnut (Vigna subterranea or Voandzeia
subterranea). Similar, but the new world peanut proved both easier to
harvest and more productive (peanuts have more fat than cream; more
protein, minerals, and vitamins than beef; and more calories than sugar).
The peanut soon replaced the Bambara groundnut, taking the older plant's
place and even its name (peanuts are often called "groundnuts" in Africa),
such that the Bambara groundnut is now called an "underutilized and
Without a doubt it was enslaved Africans who popularized peanuts in North
America and they also introduced peanut soup to colonial America. Peanut
soup is still served at George Washington's Mount Vernon home and Colonial
Williamsburg (Virginia) and is featured in collections of colonial
recipes. Africans also gave the peanut one of its many names in America:
the Kikongo word for peanut is nguba, or as they say in the southeastern
United States, goober. Eventually the combination of Africans in America
and peanut cultivation led to George Washington Carver, the agricultural
chemist who developed dozens of uses for the peanut.
!!FREEBIE:!! For a really
interesting recipe eBook, go to my main
Recipes page and right click on the monkey's face and download the
I also collect
photos of Coke signs from all over and my
Coke online photo album
is coming along nicely. If anyone from outside South Africa happens to see
a Coke sign on an interesting building, please take a pic and email it to
me. Please include the building as well to get the overall effect.
The European Commission has just announced an agreement whereby English
will be the official language of the European Union rather than German,
which was the other, very strong possibility.
As part of the negotiations, the British Government conceded that English
spelling had some room for improvement and has accepted a 5-year phase-in
plan that would become known as "Euro-English."
In the first year, "s" will replace the soft "c". Sertainly, this will
make the sivil servants jump with joy. The hard "c" will be dropped in
favour of "k". This should klear up konfusion, and keyboards kan have one
There will be growing publik enthusiasm in the sekond year when the
troublesome "ph" will be replaced with "f". This will make words like
fotograf 20% shorter.
In the 3rd year, publik akseptanse of the new spelling kan be expekted to
reach the stage where more komplikated changes are possible. Governments
will enkourage the removal of double letters which have always ben a
deterent to akurate speling. Also, al wil agre that the horibl mes of the
silent "e" in the language is disgrasful and it should go away.
By the 4th yer people wil be reseptiv to steps such as replasing "th" with
"z" and "w" with "v".
During ze fifz yer, ze unesesary "o" kan be dropd from vords containing "ou”
and after ziz fifz yer, ve vil hav a reil sensibl riten styl. Zer vil be
no mor trubl or difikultis and evrivun vil find it ezi tu understand ech
oza. Ze drem of a united urop vil finali kum tru.
Und efter ze fifz yr, ve vil al be speking German like zey vunted in ze
Ever wanted to
learn to play the guitar? I have this really nice Tutorial on Cd
called Learn to Play Guitar. The package consists of six eBooks,
Guitar Chord Charts, Learn to Read Music, Rock Guitar tabs, Learn how to
play the guitar, Learn to tune a guitar and How to make a living as
a musician. See the review below:
The material is good, the author musically educated. He enjoys
widespread respect for his abilities and holds a fine CV coming from a
classical background. Classical guitar methodology as a foundation for any
aspiring guitar player is one fine platform for any guitarist to work
from, especially beginners from a very young or adult age. The author is
congratulated for his fine work and material compilation.
The package comes
with resale rights so you are free to resell it! Cost is R100, postage
included. For payment details
A psychiatrist was
conducting a group therapy session with four young mothers and their small
children. "You all have
obsessions," he observed.
To the first mother, he said, "You are obsessed with eating. You even
named your daughter Candy."
He turned to the second Mom. "Your obsession is money. Again, it manifests
itself in your child's name, Penny."
He turned to the third mom. "Your obsession is alcohol and your child's
name is Brandy."
At this point, the fourth mother got up, took her little boy by the hand
and whispered, "Come on, Dick, let's go!"
Going on vacation?
In the next few issues I will be giving some photography tips to help you
take better pictures.
Whether it's the trip of a lifetime or the place that you return to year
after year, the photos you take while on vacation will end up being your
best travel souvenirs. And, happily, for those of us who have albums
filled with unfocused and
badly exposed photos, digital cameras have gotten so smart in recent years
it's now really hard to take a technically lousy picture. It's quite
possible today to just point, shoot, and let the camera sort out all the
practical details of focus and exposure.
But despite all the technical innovations there are still some things that
your camera can't do. It can't tell you the best time of day to get the
best exposure, it can't override shaky hands or your lack of knowledge of
the camera's capabilities, and it certainly can't compose memorable photos
on its own. So, here are a few tips on how to get the best shots with your
The Golden Hours: The best photos are taken when most of us are either
happily snoozing or relaxing over dinner -- an hour before and shortly
after sunset and one hour on either side of full dawn. That's when the
light is gentle and golden, and when your photos are less likely to be
over-exposed and filled with harsh shadows or squinting people. If you
want the most beautiful shots, start snapping early and stick around for
I have previously
featured the origins of Tomato Sauce and Worcestershire Sauce, this time
it's much closer to home, Chakalaka
thanks from Brian at
a great Southern African dish. Just ask any South Africans and they'll all
agree. But what is it ? Just ask any South Africans and they'll all
disagree. Well I suppose we've at least got consensus on some things so
let's start there. It's spicy, it's vegetarian, it's the taste of Africa,
it's got onions, tomatoes and peppers in it and after that everybody's got
their own ideas. That's not necessarily a bad thing but I suppose it would
be nice if we knew what it was, if only to try to share it with others.
We can firm things up just a little if we think of it as a side dish
although there are some who will throw their arms up in the air and
declare that it's more of a sauce than a side dish. So let's call it a wet
side dish. It's often served with mielie pap, which is the standard starch
eaten on a daily basis by much of our population so I suppose it serves a
purpose similar to a sauce. It's also served with bread, samp ( another
maize dish ) and stews. Aha, so if it's served with stews then surely it's
not a sauce, it's a vegetable accompaniment ? Possibly but what about when
it pops up alongside grilled meats ? - vegetable accompaniment or spicy
relish ? Sorry did I mention that it can be served hot or cold ?
Well if it's cold then it must be a salad and that's probably the origin
of the dish in the first place. With it's combination of spices, tomatoes,
peppers and vegetables it's very likely that it is a deviation on some
salad or achar of Indian or Malay origin which just tasted so good that it
became the ketchup of Africa. Many variations also include tinned baked
beans so I reckon it was prepared by labourers working in the goldmines as
a salad originally but tossed into the pan with whatever was available at
the time and then poured over mielie pap, potatoes or bread. Black workers
adopted it as a spicy, easy to prepare dish and took it back to their
villages with them when they went on leave. The rest as they say is
history....we've all been making it ever since to serve at our braais but
like all truly great dishes we each have a slightly different recipe
handed down through the family or wrested at knifepoint from someone who
made the best Chakalaka this side of the Limpopo. Ingredients include
onions, tomatoes, green peppers, carrots, cabbage, baked beans, curry
powder, peri peri, chilli, garlic, ginger, fresh coriander.....the list
goes on and on like any self respecting barbeque sauce.
I suppose that inviting people over to your fire is a very personal thing
for the modern caveman and so on reflection maybe it's not that important
that we have a structured recipe, maybe it's more important that your
chakalaka is an individual thing. However if you need a starting point
then try this :
250 ml canola oil
30 g fresh chopped ginger
30 g fresh chopped garlic
20 g chopped chillis
200 g chopped onion
500 g tomatoes roughly chopped
100 g green pepper roughly chopped
100 g red pepper roughly chopped
50 g leaf masala
200 g grated carrot
450 g baked beans
10 g fresh coriander
Fry ginger,garlic,chillis,onions in the oil. Add the leaf masala or curry
powder of your choice. Add the tomatoes and cook for 10 mins. Add peppers
and carrots and cook for 10 minutes. Add baked beans and cook for 5 mins.
Remove from heat and add coriander. Check seasoning. Serve with whatever
you want, hot or cold.
Once upon a time, long, long ago there were two unique lions in the
jungles of Africa. Both, it seems, had human-like qualities that made them
claim territory, daring the other to cross over the line. Strange as it
seems, the boundary between their turf was a well traveled trail through
All day every day, both lions lay in the brush staring across the trail at
their compatriot, daring him to cross into their territory.
The local natives knew of this animal feud, but all this was unbeknown to
African Jack, a well-known and must publicized guide who did not speak
Lionese and was unfamiliar with the territory.
While he was leading a safari through the jungle, walking all day and
cutting vines with their machetes, all this constant hacking brush had
them worn to a frazzle. After seeing two or three of his safari drop from
exhaustion, African Jack decided to stop on the trail between these two
lions and camp for the night.
After sitting up camp, eating, and getting his safari settled African Jack
sat on a stump and began reading. While he was busily engaged in the
printed page, the two lions, simultaneously, pounced on African Jack and
ate him on the spot.
When the 6 o'clock news heard of the tragedy, they reported, "African Jack
killed this evening. The motive is unclear, but it is reported he was
reading between the lions."
Car Full of Penguins
A man was driving down the highway with a car full of penguins. Penguins
sticking out the windows, penguins coming out the sunroof, penguin
everywhere. A cop pulled him over and told him if he didn't want a ticket
he'd better take those penguins straight to the zoo. The man promised he
would and drove off.
The next day, the same highway, the same car, the same guy, the same cop
and the same penguins - only this time the penguins were all wearing
sunglasses! The cop pulled the guy over and said, "I thought I told you to
take these penguins to the zoo!"
"I did" said the guy, "Today I'm taking them to the beach!"
Never buy another recipe book
I have put together my South African Traditional Recipes in English
and Afrikaans plus another 36 recipe eBooks on one CD.
Click here to take a look and also get your free Low Fat recipe
Rooibos tea? Here are some interesting Rooibos facts.
benefits of rooibos
Acts as an antioxidant that slows the aging process, prevents cancer and
lowers the risk of cardio-vascular disease. Flavonoids are powerful
antioxidants and have more antioxidant activity than vitamin C. Rooibos is
packed full of flavonoids and therefore the antioxidant activity of
Rooibos is much stronger than that of black or green tea
Acts as a digestive aid and is anti-spasmodic therefore relieves stomach
cramps and colic in babies
Helps manage allergies
Soothes skin irritations when applied directly to the affected area
Replenishes iron levels, therefore is very good for pregnant women
Boosts the immune system
Aids health problems like insomnia, irritability, headaches, nervous
tension and hypertension
Low tannin content (only1-4%)
No colourants, additives or preservatives
No caffeine, therefore can be drunk by pregnant women
No oxalic acid
Contains copper, iron and potassium
Healthy skin minerals: zinc, sodium, zinc and alpha-hydroxy acid
Contains calcium, fluoride and manganese for strong bones and teeth
Magnesium for the nervous system
Downsides of Rooibos
None whatsoever as no negative side effects ever reported therefore
Rooibos tea can be drunk freely.
If Rooibos is brewed or boiled for longer than ten minutes, the
antioxidant activity becomes much higher.
Glenacres Superspar newsletter recipe.
curry dishes, here is a nice one:
6 Hake Steaks
2 Tbsp Sliced Onions
4 Tbsp Butter
¾ Cup Cream
2 Level Tbsp Curry Powder
1. Fry the chopped onion in butter until transparent
2. Spread the onion in the bottom of a baking dish
3. Put the fish steaks on top of the onions, and season with salt & pepper
4. Mix the cream and the curry powder, and sprinkle on top of the fish
5. Bake at 200°C for 30 min. but as soon as it starts to boil, open the
oven door and allow to finish baking without boiling
Superspar sends out a really nice newsletter full of super recipes. To
click here and send the blank email.
Another Wacky Sarmie
Go take a look at
Wacky Sarmies page, there are some great sarmie ideas!
Abbi in the U.K (but a Cape Town girl at heart!)
A friend of mine like to eat bread with butter, jam, melted cheese on top,
then cover the whole thing in gravy!!! (very odd).
My aunt used to eat Marmite, peanutbutter and
My fav though isn't that strange: bacon and brie or avo,
mozzarella and salsa sarmies! yummy!
From the Past
1931 - Al Capone is jailed for tax evasion. Spain becomes a
Republic, Huang He floods kill an estimated 4 million, Anna Pavlova
and Thomas Edison die, Alka-Seltzer is launced, Empire State building
opens, (and this is the best of all, the good old days) the SA
Rugby squad win 23 out of 26 matches including all four internationals
on their tour of Britain.
Nature is wonderful. I envy
the jobs of the game rangers and their wealth of bush knowledge. I
have often wondered where one can read up on all the interesting
facts. I would like to make this a regular feature of this newsletter,
if you are able to contribute or would like to comment on the
contribution below, please
favourite bird in the Kruger Park.
Click here to see a pic of a
roller I took in Etosha
The average size
of the Lilac Breasted Roller is 30 cm. The washed green head is large,
the neck is short, the greenish yellow legs are rather short and the
feet are small. The beak is strong, arched and hooked-tipped. The tail
is narrow and of medium length. The back and scapulars are brown. The
shoulder of the wing, outer webs of the flight feathers and the rump
are all violet. The bases of the primaries and their coverts are pale
greenish blue and the outer tail feathers are elongated and blackish.
The chin is whitish, shading to rich lilac of the breast. The
underparts are greenish blue. The bill is black and the eyes are
brown. It has large wings and strong flight.
The Lilac Breasted Roller feeds on grasshoppers, beetles, occasionally
lizards, crabs, and small amphibians. They take prey from the ground.
They make unlined nests in natural tree holes or in termite hills.
Sometimes they take over woodpecker's or kingfisher's nest holes. They
lay 2-4 white eggs, which are incubated by both sexes for 22-24 days.
At 19 days the chicks are fully feathered and grayish brown.
Rollers get their name from their impressive courtship flight, a fast,
shallow dive from considerable elevation with a rolling or fast
rocking motion, accompanied by loud raucous calls.
All rollers appear to be monogamous and highly territorial. The Lilac
Breasted Roller will perch on a dead tree, surveying the area for
prey. One typical aspect of its behavior is that it also preys on
animals fleeing from bush fires. It is a swift flier, indulging in
acrobatics during the breeding season. They actually breed 'on the
wing'. They live in pairs or small groups, but are often seen alone.
Their call is a loud harsh squawk, 'zaaak'. They are partly migratory,
but in some areas they are sedentary. To feed they swoop down from an
elevated perch next to their prey and eat it on the ground or return
to a perch where they batter it before swallowing it whole. They are
territorial, also defending temporarily small feeding territories;
hence individuals are regularly spaced along roads. They drive off
many species from near their nest hole, even after breeding.
Habitat - Grasslands, open woods and regions where palm trees grow
The species ranges more or less continuously throughout eastern and
southern Africa from the Red Sea coasts of Ethiopia and northwest
Somalia to the Angola coast and northern South Africa. Lilac Breasted
Rollers inhabit acacia country with well spaced trees, rolling bushy
game lands, riverside areas and cultivated land, but they do not
associate with human habitation.
Section - RUE
Rue (Ruta graveolens), also known as Herb-of-Grace, Herbygrass,
and Garden Rue, is a hardy, evergreen, somewhat shrubby plant, is
a native of Southern Europe. The stem is woody in the lower part,
the leaves are alternate, bluish-green, bi- or tripinnate, which
emit a powerful, disagreeable odor and have an exceedingly bitter,
acrid and nauseous taste. The greenish-yellow flowers are in
terminal panicles, blossoming from June to September. The first
flower that opens has usually ten stamens, the others eight only.
Rue is first mentioned by Turner, 1562, in his "Herbal", and has
since become one of the best known and most widely grown simples
for medicinal and homely uses.
The name Ruta is from the Greek reuo (to set free), because this
herb is so efficacious in various diseases. It was much used by
the Ancients; Hippocrates specially commended it, and it
constituted a chief ingredient of the famous antidote to poison
used by Mithridates. The Greeks regarded it as an anti-magical
herb, because it served to remedy the nervous indigestion they
suffered when eating before strangers, which they attributed to
witchcraft. In the Middle Ages and later, it was considered - in
many parts of Europe - a powerful defense against witches, and was
used in many spells. It was also thought to bestow second sight.
Piperno, a Neapolitan physician, in 1625, commended Rue as a
specific against epilepsy and vertigo, and for the former malady,
at one time, some of this herb used to be suspended round the neck
of the sufferer.
Pliny, John Evelyn tells us, reported Rue to be of such effect for
the preservation of sight that the painters of his time used to
devour a great quantity of it, and the herb is still eaten by the
Italians in their salads. It was supposed to make the sight both
sharp and clear, especially when the vision had become dim through
over-exertion of the eyes.
At one time the holy water was sprinkled from brushes made of Rue
at the ceremony usually preceding the Sunday celebration of High
Mass, for which reason it is supposed it was named the Herb of
Repentance and the Herb of Grace. 'There's Rue for you and here's
some for me; we may call it herb of grace o' Sundays.'
The whole herb is used, the drug consisting of both the fresh and
the dried herb. The tops of the young shoots contain the greatest
virtues of any part of the plant. The shoots are gathered before
the plant flowers.
The volatile oil is contained in glands distributed over the whole
plant and contains caprinic, plagonic, caprylic and oenanthylic
acids - also a yellow crystalline body, called rutin. Oil of Rue
is distilled from the fresh herb. Water serves to extract the
virtues of the plant better than spirits of wine. Decoctions and
infusions are usually made from the fresh plant, or the oil may be
given in a dose of from 1 to 5 drops. The dried herb - which is a
grayish green - has similar taste and odor, but is less powerful.
It is used, powdered, for making tea.
Rue is strongly stimulating and anti-spasmodic - often employed,
in form of a warm infusion, as an emmenagogue. In excessive doses,
Rue is an acro-narcotic poison, and on account of its emetic
tendencies should not be administered immediately after eating.
Rue forms a useful medicine in hysterical affections, in coughs,
croupy affections, colic and flatulence, being a mild stomachic.
The oil may be given on sugar, or in hot water.
Externally, Rue is an active irritant, being employed as a
rubefacient. If bruised and applied, the leaves will ease the
severe pain of sciatica. The expressed juice, in small quantities,
was a noted remedy for nervous nightmare, and the fresh leaves
applied to the temples are said to relieve headache. Compresses
saturated with a strong decoction of the plant, when applied to
the chest, have been used beneficially for chronic bronchitis.
More links to herbs on my
Thanks to everyone who has mailed us fridge magnets depicting your
State, City or Country. If you collect fridge magnets, I will gladly
swop with you!
and we can make arrangements. Thanx a lot!
Fried Fish in Peanut Sauce
This recipe, from Cameroon, is made with a fish called the daurade (or
dorade, similar to the porgy or sea bream) in a peanut sauce.
one whole fish (daurade, porgy, bream, or similar), washed, patted dry,
and cut into serving size pieces (save the head)
two or three cloves of garlic, minced
one spoonful coriander
one-half spoonful ground ginger
one-half spoonful nutmeg, grated
salt (to taste)
black pepper (to taste)
smoked or dried shrimp or prawns (or fish); half of it ground into powder
and half for garnish
one onion, finely sliced
one to three chile peppers, cleaned
one cup peanut butter (natural or homemade)
Heat a few spoonfuls of palm oil in a skillet. Fry the fish and half of
the garlic on both sides until done. Set aside on absorbent paper.
Grind together the coriander, ginger, nutmeg, salt, black pepper, and half
the dried shrimp (or fish).
In a saucepan bring four cups of water to a boil. Add the fish head and
the spices and ground dried shrimp (or fish). Reduce heat and let simmer.
Heat a few spoonfuls of peanut oil in a clean skillet. Fry onion and
remaining garlic until browned. Add chile pepper. Reduce heat. Add the
fried fish to the onion-garlic mixture.
Remove fish head from broth. Strain broth if desired. Add peanut butter.
Stir until smooth. Simmer over low heat until it is thickened into a
sauce. Pour the thickened sauce into the skillet over the fish and onions.
Add remaining dried shrimp (of fish). Simmer together for a few minutes.
Serve fish and sauce over boiled Rice, with boiled Plantains on the side.
The cooked chile peppers can be served or discarded as desired.
Beef & Greens in Peanut Sauce
Cassava leaves are used in this dish in Central Africa; if none are
available substitute similar greens. If you can get fresh cassava leaves,
pick the smaller, newer leaves. The larger, older ones tend to be tough.
oil to fry meat (palm oil is most authentic, peanut oil or vegetable oil
one pound beef stew meat
one cup peanut butter, or peanuts
lots of greens: cassava leaves, kale, collard greens, turnip greens, or
similar; stems removed and cleaned
African Hot Sauce, or cayenne pepper or red pepper (to taste)
salt to taste
If you are using peanuts (instead of peanut butter), make your own
homemade peanut paste:
Remove the peanuts' shells, roast the peanuts on a baking sheet in a hot
oven, or in a large skillet on the stove, stirring often, then remove the
skins. Place the peanuts in a saucepan, add enough water to partially
cover them and bring to a slow boil, stirring often. Reduce heat. Crush
peanuts with a potato-masher.
Bring greens to boil. In a separate stew pot, sauté meat in oil, reduce
Add the greens to the meat and simmer for an hour. When the greens are
nearly fully cooked, pour out most of the water. Add the peanut butter (or
peanut paste) and spices. Simmer on very low heat.
Groundnut is the common African word for peanut, and Groundnut Stew or
Groundnut Chop is one of many Chop dishes; the Western African version of
the Chicken in Peanut-Tomato Sauce eaten all over sub-Saharan Africa. The
Western African style is usually more elaborate, with more ingredients and
garnishes. Palm-Oil Chop is similar to Groundnut Stew: the main difference
is that peanuts (or peanut butter) in Groundnut Stew replace the palm nuts
(or canned palm soup base) and in Palm-Oil Chop.
one or two sweet potatoes, or a similar amount of yams, peeled and cut
into cubes (optional)
peanut oil (or other cooking oil)
one or two chickens, cut into large bite-sized pieces (you can also use
equal parts chicken and beef or stew meat)
salt (to taste)
black pepper (to taste)
chicken broth or stock (optional)
two or three tomatoes, chopped (or canned tomaoes, or tomato sauce or
one or two onions, chopped very fine
one clove garlic, minced (optional)
one or two hot chile peppers, chopped (optional)
one-half teaspoon ground ginger or coriander
pinch of thyme or a bay leaf
one-quarter cup dried shrimp or dried prawns (optional)
one medium eggplant (aubergine, or guinea squash) or a dozen okra, or
canned beans, or canned corn (optional)
sweet green pepper (or bell pepper), chopped (optional)
squash, chopped (optional)
one cup peanut butter (preferably natural and unsweetened) -- or make your
own peanut paste by roasting peanuts, removing the shells and skins, and
grinding, mashing, or mincing them, then simmer them in a saucepan with a
cup of water
If using sweet potatoes or yams:
Boil or steam them until they begin to become tender.
In a large pot or dutch oven fry the meat in hot oil, until browned. Add
salt and pepper. Reduce heat, add a cup of water or chicken broth and
Heat oil in a skillet. Fry the tomatoes, onions, garlic, chile peppers
over high heat. Add spices. Add the optional vegetables, sweet potatoes or
yams, and/or dried shrimp or prawns. Reduce heat and stir in peanut butter
and a bit of water or broth. Stir until smooth.
Add the tomato-onion-peanut mixture to the simmering meat. Stir throughly
and continue to simmer until the meat is cooked and the vegetables are
Various peanut soups are common throughout Africa. Some are very simple,
others more elaborate. They are often eaten as a main course along with
Rice, or one of the Fufu-like staples: Baton de Manioc, Fufu, or Ugali.
two or three cups chicken broth or chicken stock
one small onion, minced
one small sweet green pepper (or bell pepper), minced
one clove of garlic, crushed (optional)
salt, black pepper, cayenne pepper or red pepper (to taste)
one hot chile pepper, minced (optional)
one carrot, chopped fine or one sweet potato or yams, boiled and mashed
one or two tomatoes, chopped or canned tomatoes (optional)
one cup natural unsweetened peanut butter (or make your own peanut paste,
see the simple peanut soup recipe below)
If using homemade peanut paste, simmer it with the broth for fifteen
minutes, then add all other ingredients and simmer over low heat until
everything is thoroughly cooked. Stir often. Soup should be thick and
If using peanut butter: Combine all ingredients except the peanut butter
and simmer over medium heat until everything is tender. Reduce heat, add
the peanut butter and simmer for a few minutes more. Stir often. Soup
should be thick and smooth.
Simplest Peanut Soup
The simplest Peanut Soup recipe calls for two parts chicken stock, two
parts shelled peanuts, and one part milk or cream. Start by roasting the
peanuts in a baking pan in a hot oven, or on the stove in a large skillet,
turning often. Remove the skins from the peanuts and mash them with a
mortar and pestle, mince them with a knife, crush them with a rolling pin,
or use a food-processor. (Or you could use one part peanut butter,
preferably natural and unsweetened.) Combine the peanut paste with the
chicken stock in a saucepan and simmer for thirty minutes to an hour.
Season with salt, black pepper, cayenne pepper, and sugar to taste. Stir
in milk before serving.
Peanut (or Groundnut) sauces and soups are common throughout Sub-Saharan
Africa. This sauce can be served with any grilled chicken, meat, or fish,
or with boiled Plantains, Yam, sweet potatoes or Rice. This sauce can also
be served as a soup. See also: Groundnut Stew, Peanut Soup, and Chicken in
two spoonfuls of oil
one-half small onion, finely minced
one cup roasted, shelled, skinned, mashed peanuts (or one cup peanut
two cups water (or chicken broth or chicken stock)
salt, cayenne pepper or red pepper (to taste)
fresh hot chile pepper, finely minced (optional)
Heat oil in skillet. Fry onions and optional fresh pepper in oil, until
soft, and set aside.
Combine peanuts (or peanut butter), water, salt, and spices in sauce pan.
Stir until smooth and simmer over low heat for ten to fifteen minutes. Add
onions and hot pepper. Stir and simmer until completely heated.
Serve over grilled chicken, meat, or fish, or with Rice. Can also be
served as soup.
Simple Peanut Sauce
The simplest Peanut Sauce recipe, common in the Congo region, is made with
just three ingredients -- roasted peanuts, salt, and water. Roast shelled
peanuts on the stovetop or in the oven, making sure to stir and turn them
frequently. Remove skins and any remaining shells. Grind or crush the
peanuts into a paste. Pour the paste into boiling water. (Start with two
parts peanut paste to one part water.) Stir and simmer it into a smooth
sauce, adding water if necessary. Add salt to taste.