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RECIPE OF THE MONTH
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by the books cook
West African Peanut Soup
Prairie Ink's signature soup has an initial rich peanut flavour that releases an addictive lingering blast of cayenne heat.
Food prepared by Chef Gord Harris, Prairie Ink Restaurant and Bakery
INGREDIENTS
3/4 cup diced carrots
3/4 cup diced celery
3/4 cup diced white onion
3 cups sweet potatoes, peeled and chopped
12 cups water
2 cups smooth peanut butter
14 oz can whole tomatoes
1 Tbsp kosher salt
1/2 tsp cayenne pepper
METHOD
1. In a large pot over medium-high heat, sauté carrots, celery and onion in oil for 3-4 mins.
2. Add sweet potatoes and cover the vegetables with water. Bring to a boil and simmer until potatoes are cooked.
3. Add remaining ingredients and purée with mixer or food processor until smooth.
4. Adjust seasonings to preference.
Yield 20 servings
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