West African Peanut Soup

I first ran into this dish at the plant cafeteria at Parametric Technology in Needham MA. I was overjoyed to find a version on the internet.

The original posting of this recipe says it's direct from a Restaurant in Accra, Ghana. Serving suggestions are "Great with a light salad and croissant or flaky, crescent rolls." This makes a big pot of soup which will serve 8 or more people or, if you choose to add the meat option, provide one-dish meals for two people for multiple days.

First:
• 2 - 3 tablespoons peanut oil
• 2 tablespoon curry powder
• 2 large onions, sliced or minced
• 2 tablespoons minced garlic (more or less to taste)
• 4 medium – large sweet potatoes, peeled and cut into bite-sized chunks
• 4 cans (14 oz.) vegetable or chicken broth
• 1 (28 oz) can stewed, whole tomatoes, cut into bite-sized chunks

Optional:
• One pound ground beef, pork and/or turkey
• OR One pound shrimp, scallops, fish
• OR one pound of combination of shrimp and chicken

Second (or third if you took the option) part:
• Salt to taste (1-2 tsp.)
• Black pepper to taste (1-2 tsp.)
• ½ tsp. cayenne pepper
• 2 tablespoons chili powder
• 1 small (18 oz) jar chunky peanut butter (Skippy or Jiff work well)
• 1 small (14 oz) can coconut milk (suggestion: the Thai brand)

Heat 2 T peanut oil in large Dutch oven or stockpot over medium-high heat. Add curry powder and cook, stirring constantly for one minute. Add onions and cook, stirring occasionally for two minutes. Add garlic and cook for one more minute. Stir in sweet potatoes, broth and tomatoes, and bring soup to a boil. Simmer, covered, thirty to forty minutes.

Optional: In a large skillet heat the remaining peanut oil. Add the meat or fish and cook, stirring with a wooden spoon to break any clumps until cooked through. Season with salt and pepper. Drain on towels. Add cooked meat to the pot.

Add salt, black pepper, cayenne, peanut butter, and coconut milk to the soup, stirring to combine. Bring mixture to a simmer and cook for 20 minutes. Adjust seasonings according to taste.

Serve hot, garnished with chopped chives.