African Nut Soup with Red Peppers
4 servings
60 minutes
African nut soup with red peppers is a delightful and rich dish that combines vibrant flavors and nutrition. The recipe originates from West African cuisine, where peanut paste is used as a base for many traditional dishes. The velvety texture of the soup, enhanced by the aroma of fried onions and garlic, harmonizes with the tangy notes of tomatoes and the spiciness of black pepper. Red bell pepper adds freshness and a hint of sweetness, while rice makes it more filling. It's an ideal choice for a warming lunch or dinner, especially in cool weather.
1
In a pot, heat olive oil over medium heat. Add finely chopped onion and diced peppers, and sauté, stirring, for a few minutes until soft and golden. Then add minced garlic and sauté again until fragrant.
- Olive oil: 2 tablespoons
- Onion: 2 heads
- Red sweet pepper: 2 pieces
- Garlic: 4 cloves
2
Add tomatoes, broth, and black pepper. Bring to a boil, reduce heat, and simmer for 30 minutes without covering.
- Canned diced tomatoes: 230 g
- Vegetable broth: 8 glasss
- Ground black pepper: 0.3 teaspoon
3
Add the rice and cook for another 15 minutes, covered, until the rice is soft.
- Brown basmati rice: 0.5 glass
4
Put in the fire, add peanut butter, mix well and serve.
- Peanut butter: 180 g
