The approach of summer calls for comforting food that will help to beat the heat. One of the best ways to enjoy the summer is a chilled bowl of cold soup filled with feelings of comfort and contentment. Cold soups have been known to soothe the throat as well as the stomach with their cool temperature while helping to cool down body heat. Cold vegan Maafe soup is an absolute must-try this summer.
There is a beauty to African food and culture which has not been truly explored by other communities. African food relies on simplistic tradition and the harvest of the land. This is a completely Vegan recipe for the Maafe soup from West Africa also known as Peanut soup or Peanut stew. It is made with peanuts and root vegetables such as sweet potatoes, carrots, potatoes and sometimes squash or pumpkin. In the hot version of the soup, one can also simmer beef or chicken in the soup or alternatively roasted beef or chicken can be chilled, sliced and served with this Cold Maafe.
For the Cold Maafe Soup You Need:
2 tablespoons of oil
1 large Onion, chopped
2 fresh Tomatoes, chopped
5-6 Garlic cloves, minced
3 tablespoons fresh Parsley
1 teaspoon of Smoked Paprika
Pepper and Salt, to taste
2 whole Habanera peppers or 1 teaspoon of Cayenne pepper
2 large Carrots, diced
2 large Sweet Potatoes, diced
120 ml Unsweetened Peanut Butter or Ground Peanut Paste
60 ml of Peanuts, chopped
240 ml of Kale, chopped
(Optional) Coconut Milk to taste
How You Make The Cold Maafe Soup:
Chop the onion and tomato. Mince the garlic. Dice the carrots and sweet potatoes. Roughly chop the peanuts and Kale.
Heat the oil in a large saucepan. Sauté the garlic and onion till golden brown and then add the tomatoes, parsley, and smoked paprika. Stir well until the tomatoes are cooked. Season well with salt and pepper.
Add the sweet potato, carrot and the habanera pepper or the cayenne pepper and mix well. Add some water (about 1 and a half cups) and cover with a lid. Turn the heat to medium and let it simmer until the vegetables are cooked through. (Optionally use coconut milk to cook the vegetables for added depth of flavour as well as creaminess)
Once the vegetables are cooked, take the pan off the heat and while hot add the peanut butter and stir well till mixed evenly.
Let it cool and then blend the whole soup in a high-speed blender into a smooth puree.
Lightly roast the chopped peanuts for garnishing.
Serve the soup chilled in a bowl and garnish with roasted chopped peanuts and chopped kale. Enyoj on a hot summer day.
