- Serves: 4
- Cook Time: 30 minutes
- Prep Time: 10 minutes plus cooling and chilling
- Effort: medium
- 1 large sweet onion, such as Spanish or Vidalia, finely chopped
- 1 apple
- 1 tbsp vegetable oil
- 2 tbsp tomato purée
- 225 g chunky or creamy peanut butter
- 1 litres chicken or vegetable stock
- ½ tsp salt
- ¼ tsp cayenne pepper
- 500 ml plain low-fat yogurt
- chopped coriander, to garnish
- 115 g shelled peanuts, gently toasted in a dry frying pan
- black-eyed pea fritters
- slices toast
- grilled meat or salad
Tips and Suggestions
Ashbell McElveen's home town of New York is known for great ethnic cooking from around the world. 116th Street in Harlem is now home to a huge population of West Africans; this is a taste of the many restaurants there, and the ones springing up in Midtown.
1. In a large heavy-based pot, fry the onion and apple in the vegetable oil until golden.
2. Add the tomato paste and peanut butter and mix in well. Add the stock, salt and cayenne pepper, bring to the boil and simmer the soup for 15 minutes.
3. Allow the soup to cool, then stir in the yoghurt and chill.
4 Serve garnished with chopped coriander and the toasted peanuts, accompanied by the Black-eyed Pea Fritters, slices of toast, salad or grilled meat.
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