African Food

With our Valentine's day dance happening this evening, several people have called to ask for African recipes. Luckily, Sean Williams sent in a recipe:

African peanut chicken soup with rice

8 boneless chicken thighs (OR tempeh, if you're a vegetarian), cut into bite-sized pieces
1 c. peanut butter
1 yellow onion, diced
2 T tomato paste
1 quart chicken broth (OR mushroom/vegetable broth, if you're a vegetarian)
1 T olive oil

Get your rice started in a separate pan (1 part rice to 2 parts water); keep at a low simmer, covered, for 25 minutes. Keep covered, off the heat, until the soup is done.

In a medium saucepan heat up the olive oil and add the diced onion over medium heat. Stir until onions are softened; add chicken pieces (or tempeh) and brown. Add broth and tomato paste and simmer for 20 minutes. Add the peanut butter and return to a simmer, then serve with rice (or ON the rice). Serves six.


You won't be able to get it today, but you can stop by the office and borrow my copy of Sean's cookbook, The Ethnomusicologists Cookbook: Complete Meals from Around the World. It is published by Routledge: Taylor and Francis Group, and can be ordered through Amazon!

See you tonight! If you don't want to cook anything else, cook rice.