East African Groundnut Soup

  • 3 C onions, chopped
  • 3 celery stalks, diced (about 1 cup)
  • 1 Tbs. canola oil
  • 2 red bell peppers, diced (about 2 cups)
  • 1/8 to 1/4 tsp. cayenne
  • 2 Tbs. garam masala or other curry powder
  • 1 C raw brown rice
  • 1 can (28oz.) canned, diced tomatoes
  • 6 C water
  • 1 tsp. salt
  • 1/2 C peanut butter
  • 1 to 2 Tbs. sugar
  • 2 Tbs. fresh lime juice

  • chopped fresh cilantro (optional)
  • chopped scallions (optional)

In a large nonreactive soup pot, sauté the onions and celery in the oil for about 10 minutes on medium-high heat, until the onions are soft and translucent. Add the bell peppers and sauté for 5 more minutes. Stir in the cayenne and garam masala or curry powder. Add the rice, tomatoes, water and salt and stir well. Cover and bring to a boil; then reduce the heat and simmer for about 40 minutes, until the rice is tender.

Whisk in the peanut butter, sugar and lime juice. Top each serving with chopped cilantro and scallions, if you like.

Date Added:September 01, 2008
Classification:Soups & Stews
Source:Moosewood Restaurant
Meals:Lunch, Dinner



Core (Plus points for PB.)