Sweet Potato and Peanut Soup

I had never heard of Maafe before trying it for the first time recently but I remember being bowled over by the sweet yet spicy flavour. I was so inspired by the taste of this traditional West African dish that I started to research online and experiment with different ingredients, in the hope that I could eventually re-create it. All of my efforts resulted in this, my recipe for Sweet Potato and Peanut Soup.

If you’re feeling brave, add an extra red chilli.

As a rough guide, this recipe serves 4.

  • 400ml coconut milk
  • 400ml water
  • 2 sweet potatoes
  • 2 cloves of garlic
  • 2 sticks of celery
  • 1 carrot
  • 1 brown onion
  • 1 red chilli
  • 1 thumb sized piece of ginger
  • 2 tbsp. smooth peanut butter
  • 2 tbsp. maple syrup
  • 1 tbsp. ground cumin
  • 1 tbsp. ground corriander
  • 1 tbsp. smoked paprika
  • 1 tbsp. tumeric
  • 1 tbsp. coconut oil
  • 1 tbsp. vegan bouillon powder
  • Sea salt and black pepper to taste

Begin by preparing the ingredients. Peel and finely chop the sweet potatoes, garlic, celery, carrot, onion, red chilli and ginger. Warm the coconut oil in large saucepan, using a medium heat, then add the prepared vegetables. Cook for 5 minutes, to allow the vegetables to soften a little, then add all of the ground spices and the vegan bouillon powder. Coat the vegetables in the ground spices and the vegan bouillon powder then cook for 5 minutes. Add the coconut milk, water and maple syrup then stir to combine. Cover the saucepan with a lid then cook for a further 20 minutes, or until the sweet potato is ready. Transfer all of the soup to a food processor. Process until a smooth puree is formed. Add the puree to the saucepan along with the smooth peanut butter. Stir to combine then season to taste. Serve and enjoy.

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