The Unique Flavors Of African Cuisine
This week, Better Recipes encouraged all of us to add excitement to our usual dinner line-up with bold-flavored ethnic fare. From the sun-drenched flavors of the Mediterranean to simple sweet and sour Asian pairings. Why not try something new this weekend and expand your palate with the unique flavors of Africa! The soup is colorful, spicy and a sprinkle of chopped peanuts adds a salty crunch. Best part is, this soup reheats well and gets better and better as the flavors marry over time!
SPICY AFRICAN SWEET POTATO SOUP
1 Tablespoon canola oil
2 cups peeled and cubed fresh sweet potato
1 cup chopped onion
1 clove garlic, minced
1-1/4 teaspoon cumin seeds
32 ounce carton chicken broth
1/3 cup long grain white rice
3/4 teaspoon dried thyme
1/2 teaspoon dried majoram
6 ounces fully cooked spicy sausage links, cubed (like andouille or other spicy sausages)
1 cup chunky salsa, hot or medium
15.5 ounce can garbanzo beans, drained and rinsed
1 cup cubed zucchini
1/3 cup creamy peanut butter
1/2 cup dry roasted peanuts, for sprinkling on top of soup
1) Heat oil in a Dutch oven over medium-high heat. Stir in sweet potato, onion, garlic, and cumin seeds. Saute for 4-5 minutes, stirring until seeds are toasted and vegetables are slightly softened. Stir in broth, rice, thyme, and majoram. Bring to a boil; reduce heat. Cover and simmer until rice is cooked, about 10-15 minutes.
2) Stir in the sausage, salsa, and beans. Cook over medium heat, uncovered, for 5-8 minutes or until potatoes are tender. Add zucchini and peanut butter. Heat and stir until soup has thickened and is very hot, about 2-3 minutes. To serve, ladle soup into serving bowls and sprinkle the top of each with peanuts. Serves 6.
Intrigued by the flavors of Africa? Check out other intriguing and flavorful dishes by the Better Recipes community!
North African Stuffed Chicken Thighs by film_score
Have a great weekend, everybody! See you Monday!
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