peanutbuttersoup

37. Central African Republic: Peanut and Sweet Potato Soup

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During my research for the Central African Republic I could find nothing but misery. So I started thinking what do I know about this misery in this miserable country. My answer: next to nothing. The only thing I know is that Kony has a lot of influence there. If you haven’t heard about Kony, WHERE HAVE YOU BEEN THE FEW PAST YEARS?

Despite being full of natural resources like gold, diamonds and uranium it’s one of the poorest countries in the world. Frankly there was not much positive to be found in the Central African Republic, it is a country torn by war. The conflict is way to complicated to explain. So I will just give you the recipe

This recipe is so delicious and healthy! Perfect for a cold winter night! And yes I added a little leftover focaccia bread. Too completely different continents but strange enough it worked!

sweetpotato soup

Ingredients: 1½ tsp olive oil,  2 cloves garlic, minced, 1 yellow onion, diced, 1 Tbsp fresh grated ginger, 4 cups vegetable broth, low-sodium, 4 cups diced tomatoes ( canned or boxed with juices), 2 sweet potatoes, peeled and diced, ½ cup natural peanut butter, 2 tsp ground cumin, 2 tsp ground coriander, ¼ tsp sea salt, ¼ tsp ground cayenne pepper¼ tsp cinnamon, chopped fresh cilantro

 Heat olive oil in a large sauce pan or Dutch oven over medium-high heat. Add garlic, onion and ginger and stir frequently until the onions are softened (approx. 3 min.). Add 1 cup of water, vegetable broth, tomatoes, peanut butter, cumin, coriander, salt, cayenne and cinnamon. Bring to a boil. Reduce heat to medium and cover the pot. Let simmer until potatoes are tender, stirring occasionally (approx. 12 min.) To serve sprinkle over the chopped cilantro

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