Tag: soup
Peanut Soup
Peanut Soup
In Africa, peanuts are referred to as groundnuts. This peanut soup with chicken has minimal ingredients and prep time. I recommend using dark meat chicken instead of white meat, with the skin removed. You can use the peanut butter of your liking. I prefer to grind my own peanuts to cut back on sugar and salt. Serve this soup with steamed rice.
Ingredients
- 3 lbs chicken thighs and drumsticks skinned, cut into chunks
- 1 tbsp paprika
- 2 tsp salt
- 3 tbsp vegetable oil
- 2 tomatoes
- 1 medium onion
- 6 garlic cloves
- 3 tbsp parsley
- 1/2 cup peanut butter
- 2 cups water
- 1/2 tsp cayenne pepper
- salt and pepper to taste
Instructions
- Season the chicken with paprika, salt, and pepper.
- Heat the vegetable oil in a Dutch oven over medium high heat. Brown the chicken on all sides for 8-10 minutes.
- While the chicken is browning, add the tomatoes, onion, garlic and parsley to a blender.
- Purée.
- Add the tomato purée to the chicken. Simmer covered on medium heat for 30 minutes.
- Add in the peanut butter, cayenne, and water. Simmer uncovered for 20 minutes. Season with salt and pepper to taste.
Five Spice Pork Belly and Egg Stew
5 Spice Pork Belly and Egg Stew
Kai Palo is a Thai stew where pork belly, hard boiled eggs, and fried tofu are braised in a 5 spice pork broth. Instead of adding 5 spice powder, the whole spices that are used to make 5 spice are dry toasted then wrapped in a bag made of cheesecloth. The overall preparation of this stew couldn’t be easier. Sear the pork belly. Melt the palm sugar. Add the rest of the ingredients and simmer for 2 hours. Add in the eggs and tofu the last 10 minutes of cooking. Once the stew is finished simmering, it is important to let the stew sit for 30 minutes. This will allow the hard boiled eggs to absorb the 5 spice stock.
Ingredients
Spice Bag
- 2 cinnamon sticks
- 2 star anise
- 8 whole cloves
- 1 tsp coriander seeds
- 1/2 tsp Sichuan peppercorns
- 1 tbsp cilantro stems
- cheesecloth or muslin bag
5 Spice Stew
- 1 1/2 lbs pork belly 1 1/2” pieces
- 1/2 tsp salt
- 1/3 cup palm sugar
- 5 cups pork stock
- 3 tbsp light soy sauce
- 1 tbsp oyster sauce
- 2 tsp dark soy sauce
- 1 tsp white pepper
- 8 garlic cloves minced
- 8 hard boiled eggs
- 1 brick extra firm tofu cut into 1” cubes, fried
Instructions
- Dry toast the whole spices in a pan for a couple of minutes.
- Put the whole spices along with the cilantro stems in the center of a piece of cheesecloth.
- Tie it up.
- Heat up a stock pot over medium high heat. Add in the pork belly pieces. Season with salt. Sear on all sides. Remove from the pot.
- Add in the palm sugar. Let melt and caramelize in the pot for a minute or two.
- Add in the stock, soy sauces, oyster sauce, white pepper, garlic, and pork belly slices. Bring to a boil. Cover. Reduce the heat to medium low. Simmer for 2 hours.
- Add in the hard boiled eggs and fried tofu. Simmer for another 10 minutes. Turn off the heat. Let the soup sit for 30 minutes before serving.
Eshkeneh
Eshkeneh
Eshkeneh is a Persian onion soup. It kind of reminds me of Iran’s take on an egg drop soup. There are many variations on this dish. The traditional recipe’s main ingredients are onions, turmeric, cilantro and eggs. Some recipes will have fenugreek, potatoes, tomatoes, or quinces. This soup is great on a cold day.
Ingredients
- 2 Tbsp Vegetable oil
- 1/2 Medium Onion Diced
- 1 Tbsp Flour
- 1/2 Tsp Marjoram
- 1/2 Tsp Turmeric
- 3 Medium Potatoes Cubed
- 4 Cups Water
- 1/2 Cup Cilantro Chopped
- 3 Large Eggs
- Salt
- Black pepper
Instructions
- Heat up cooking oil in a pot over medium high heat. Sauté the onions for 5 minutes.
- Stir in the flour, turmeric, and marjoram. Cook for 1 minute.
- Add in the potatoes. Saute for another minute.
- Pour in the water, salt, and pepper. Bring to a boil. Cover and reduce the heat to medium. Simmer for 15 minutes or until the potatoes are cooked through.
- Stir in the cilantro. Crack the eggs into the soup. Scramble the eggs in the soup by constantly stirring. Cook only for a minute. Take off the heat.
