We had a modified version of this soup made by the 2nd-6th grade children at our church (Mar07). We liked it so much we asked for the recipe. The source site (www.soupsong.com/rpeanut4.html) says this was adapted from Vegetarian Times from 1995. In Ghana this is called Nkate Nkwani in the Twi language.
Serves 8 as a soup course. 4 as a main course.
2 Tablespoons oil
2 medium onions, chopped into big pieces
2 large red peppers, chopped into big pieces (original recipe said green)
4 cloves garlic, minced
1 28-ounce can of tomaotes, whole quartered or minced, juice reserved
10 cups vegetable stock
1/2 teaspoon black pepper, coarsely ground
1/2 teaspoon dried crushed red chili peppers
1/2 cup brown rice
2/3 cup creamy peanut butter
Garnish with crushed peanuts
In a large soup pot, heat oil, saute onions, peppers and garlic until they begin to brown. Add tomatoes and remaining spices and cook over medium high for about 10 minutes, stirring occasionally till they cook down. Add reserved tomato juice and stock. Bring to a boil, add rice then reduce to simmer, partially covered for 45 minutes. Add peanut butter and stir till dissolved and broth is smooth.
At this point we removed about half the solids, used immersion blender on broth till smooth, re-added the solids, reheated to a simmer and served topped with crushed peanuts.
Variation: serve with a scoop of rice we like a packaged 7 grain mixture.
