Deep South Dining: 2020 Kitchen - a podcast by MPB Think Radio

from 2021-01-31T22:10:42.023393

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The champagne has been popped, the new year bell has been rung, and for many that new years resolution already needs a do-over. On the first show of 2020 Malcolm and Carol toast to the new year by reflecting on some of their favorite dishes from the holiday season. Also with every January 1st comes a new set of food trends that are predicted to dominate the new year. 2019 might have been the year of plant based burgers but 2020 is sure to bring us something new to chew on.


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During the show Malcolm and Carol talked with a caller about trying African inspired dishes for the new year. Here is one that might help open your palette this 2020.


West African Peanut Soup With Chicken

(courtesy of The New York Times)


Yield - 4 servings

Time - 40 minutes


Ingredients

  • ¾ cup roasted and shelled peanuts
  • 2 tablespoons peanut or neutral oil, like grapeseed or corn
  • 1 medium red or white onion, chopped
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon minced garlic
  • ½ pound skinless, boneless chicken (about 2 thighs or breasts) cut into chunks
  •  Pinch of cayenne
  •  Salt
  •  freshly ground black pepper
  • 6 cups stock or water
  • 2 sweet potatoes or yams (about 1 pound), peeled and cut into thick slices
  • 8 plum tomatoes, cored and halved (canned are fine; drain and reserve liquid for another use)
  • ½ pound collards or kale, washed and cut into wide ribbons
  • ¼ to ½ cup peanut butter, chunky or smooth


Directions

  1. Chop peanuts, or crush them with the side of a knife, or pulse them in a food processor to chop roughly.
  2. Put oil in a deep skillet or medium saucepan over medium heat; a minute later, add onion, ginger and garlic and cook, stirring occasionally, until onion is soft, 3 to 5 minutes. Add chicken and continue cooking for another 3 or 4 minutes, until just coloring. Add 1/2 cup peanuts and the cayenne and sprinkle with salt and pepper.
  3. Stir in the stock and the sweet potatoes, bring to a boil, and turn heat down to medium-low so the soup bubbles gently. Stir in tomatoes and collards, then cook, stirring occasionally, until chicken is cooked through, about 10 minutes.
  4. Stir in 1/4 cup peanut butter. Taste, adjust seasoning (you may want to add more peanut butter at this point) and serve, garnished with remaining peanuts.

(Link: https://cooking.nytimes.com/recipes/1012581-west-african-peanut-soup-with-chicken )


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