Ingredients
- ginger, 1"
- vegetable stock, 4 cups
- peanut oil, 2 T
- onion, 1 - diced
- tomato paste, 2 T
- canned diced tomatoes, 14 oz.
- peanut butter, 2/3 cup
- Japanese eggplant, in 1/2" slices
- okra, 2 cups
- green chilies, 2, seeded and diced
- salt, ~2 t
- rice vinegar
- cayenne pepper
- 2 scallions,
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Nkatekwan (groundnut soup)
Time: 30 minutes prep, 90 minutes cook
Servings: 4
Directions
- Drain the tomatoes, reserving any juice.
- Combine the stock, tomato juice and ginger. Boil for ~30 min.
- Salt the eggplant slices and place them on a tray to sweat. After 30 minutes, press them between paper towels.
- Over medium heat, cook the onion in the oil until soft.
- Add the tomato paste and fry for a couple of minutes.
- Add the eggplant, tomatoes, chilies and okra and fry for a couple of minutes.
- Strain the ginger out of the stock; mix the peanut butter into the stock.
- Add the peanut butter/stock to the cooked vegetables and simmer covered for an hour. Replace water lost to evaporation to keep a smooth soup-like consistency.
- Season with salt, vinegar and cayenne.
- Serve piping hot.
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Summary
This is a vegetarian adaptation of a traditional Ghanaian soup usually made with chicken.
Reviews
February 4, 2008
Fantastic! I love the peanut-taste in the soup. Consistency is between a stew and soup. The eggplant and okra are really, really juicy in this dish - could be pulled out and served over rice as a curry. I added about a half cup of water to get a little more liquid into the sauce.I've cooked/tasted this recipe!This is a variation1 person likes this review
February 5, 2008
The eggplant and okra were perfectly tender and so delicious. I really enjoyed the explosive flavors in this dish.I've cooked/tasted this recipe!1 person likes this review
Comments
- February 5, 2008Yeah, that makes sense, Chris. BTW, the soup is even better the next day - had some for breakfast!
February 5, 2008Thanks to Mihir for the point about more water -- I forgot to mention that the simmer should be covered, and that I also added water as needed to keep a smoother overall consistency. I've edited the recipe to reflect that.
Glad people are liking the soup!
