African Peanut Soup (slow Cooker)

Or African groundnut stew, or peanut soup and a few variations, some include curry, bell peppers or coconut milk.

Not sure the actual origin of this soup but its a favorite of the family and friends. Enough so that I tend to make a 32 cup batch.

My last soup instructable was for just such a batch and I decided the size of it might make it less accessible. So I modified this recipe to use a slow cooker.

1 pound carrots (450g)

2 pounds garnet yams (900g) I have been informed these are sometimes called yams sometimes sweet potatoes, you want the ones with the orange flesh they are sweeter.

1 medium white onion ~1lb (450g)

1 medium yellow onion ~1lb (450g)

3 lb fresh tomatoes, or 15oz (425g)can tomato sauce +1cup (225ml) water

8-16 oz (225-450g) creamy peanut butter This seems to vary a little bit by brand as to how much you need

1 thumb ginger

red arbol chili (red chili flake)

green (spring) onions for finishing the word garnish doesn't accurately describe the function of the green onions in this dish, but they get sprinkled on like a garnish at the end just before serving.

1-2 cups water or 1-2cups (225-450ml) chicken stock

Optional* ~1lb chicken thigh diced

I believe properly roasting root vegetables increases the flavor and develops umami. The roasting with oil gets the surface temps much hotter than they can be while in water this allows Maillard and caramelization reactions to take place.

Cut veggies to 3/4-1" thick (2cm)

pat dry with a towel

coat in oil (peanut oil is great for a peanut soup)

salt vegetables lightly

roast at ~400f (200C) for 20 minutes

While roots are in the oven the tomatoes can be cored and cut in half.

place them in the crock pot and turn on high

add 1 cup (225g) water or stock

add 1tsp (5ml)salt and chilis

flip roots at 20 min and roast another 20 min

when roots are done add to the crock pot

once the tomatoes have started to reduce you can switch the crock pot to low.

optional add chicken

add diced ginger 1tbs (14g)

add peanut butter 1cup/8oz (225g)

then let simmer for hours

immersion blender till smooth (remove chilis for milder spice level)

Adjust taste, I find the peanut butter taste is greatly affected by salt content in this dish, so if you can't taste any salt or peanut butter try adding salt first. The dish may taste a little incomplete without the spring onion.

Serve hot with spring onion garnish.

Sourdough bread also goes well with this dish.