This is an example of fusion food, ideas and ingredients from African cooking and Caribbean cooking are combined with western ingredients and cooking styles. This type of peanut butter soup can be adapted according to what you have on hand, the quantities can be varied too. The protein from cheese complements the protein from the peanut butter. I made it as a main dish but it will probably also work as a side dish if you make less or share with more than one person.
- 1 small onion roughly chopped
- 1 large potato in big pieces or roughly chopped
- About 1/4 of a reasonable sized celery. I guess cabbage would also work but haven’t tried that yet.
- 1 tablespoon rape seed oil (other vegetable oils probably also work)
- Peanut butter to taste
- Paprika, jerk seasoning, other spices.
- Grated cheddar cheese. It may work with vegan cheese alternative or without cheese flavour, I haven’t tried that yet.
No salt: The salt in the peanut butter and the cheese is enough. If you use unsalted peanut butter part of a soup cube or similar will probably work.
Stir from time to time while different ingredients are being added and cooked.
- Sautee the potato in the oil, while this is being done you can cut up the onion and celery.
- Add the celery.
- Add the onion.
- Add peanut butter and boiling water.
- Add cheese
- Add spices, curry powder probably also works. Fresh stem ginger and fresh chilli in small amounts also probably work, I haven’t tried either yet.
- Wait till everything is fully cooked add more water if needed, and then blend.
I really liked it. I’m certainly going to try it again and try variations. Making this with different vegetables will make it more varied and interesting. I also tried more classy ingredients, tomatoes, courgettes, sweetcorn and liked it. More expensive ingredients improved the taste a bit but the peanut butter gives this such a strong flavour it was similar to the first version.