Peanut Soup or Groundnut Stew. Delicious!
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For years, we have associated the peanut with kid food, pigeon food, circus food and peanutsoupelephant food. However, we did learn to allow peanut butter to find more sophisticated places in our at-home kitchens.

Now, more than ever, we are being reminded of how good for us peanuts are. More than anything, they are affordable protein! Protein is vital to all of mankind and too frequently it is priced very high, even in regions where people are very poor. In short, throughout early South America then Africa, these countries’ poor added anything they could grow to their groundnut stew, frequently serving it thick, as a sauce, over some starch. They readily learned the nutritious peanut blends nicely with a great number of foods and most amazingly, the TOMATO.

We know traders allowed the peanut to migrate from South America to Africa. Then, slaves as exported to North America brought precious peanuts along to grow in their new land. It didn’t take long before history records George Washington and Thomas Jefferson at Monticello proudly serving their version of Peanut Soup. To this day, fine restaurants in D.C. feature their own, special Peanut Soup.

The the peanut is also popular in Asian cooking. Portuguese traders brought groundnuts to the region in the 1600s, thus the popularity of many Satay dishes.

Peanuts are rich in potassium, fiber, protein, magnesium and vitamins B6 and E. Additionally, peanut better contains zero cholesterol and affords a goodly amount of heart-healthy, mono-unsaturated fats.

The reason a peanut is not considered a treenut is simple. Peanuts grow on a peanut plant, bloom above ground, then remarkably pierce the ground where the groundnut matures two inches below the earth’s surface.

SERVING SUGGESTIONS:

Below is a partial collection of the various ingredients which went into the different Peanut Stews around the world according to their culture and farming practices.

  • Beans
  • Beef
  • Cabbage
  • Carrots
  • Cayenne
  • Chicken
  • Chili pepper
  • Chopped tree nuts
  • Chutney
  • Cinnamon
  • Coconut/coconut milk
  • Coriander
  • Corn
  • Couscous
  • Crushed red pepper
  • Curry
  • Eggplant
  • Fish
  • Fruit
  • Fufu
  • Garlic
  • Ginger root
  • Greens
  • Hard-boiled eggs
  • Hot sauce
  • Jalapeno
  • Lamb
  • Local spices
  • Millet
  • Okra
  • Onions
  • Paprika
  • Parsley
  • Parsley
  • Peanut butter
  • Pork
  • Rice
  • Shredded lettuce
  • Squash
  • Sweet peppers
  • Sweet potatoes
  • Tomatoes
  • Turmeric
  • Turnips
  • Whole peanuts
  • Yams

 

Below is a list of foodsites which contain Peanut Soup recipes.

http://nationalpeanutboard.org/recipes/national-peanut-month-staff-best-pick-recipes-catherine-african-peanut-soup/
http://www.cleaneatingmag.com/recipes/dinner-tonight/african-peanut-stew/
http://www.thekitchn.com/african-peanut-stew-recipes-from-the-kitchn-175978

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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