I first had this soup while sitting under a canvas dining tent in the middle of the Serengeti. We were at a beautiful bush camp having dinner after a long day of watching the migration of thousands of zebras and wildebeests making their way to thicker grasslands. We were surrounded by softly lit lanterns and distant sounds of cackling hyenas as we siped our pre-dinner cocktails.
This was the soup that was served before our main course and I asked for a second bowl. It was so delicious. The chef was more than happy to share the recipe with me. She didn't have anything to write it down with but she took the time to explain to e what was in it and how to make it. As soon as our beautiful dinner was over, I went back to my tent to write it down. The quinoa wasn't included in this traditional African soup, I added it back home to make it more of a meal. It's optional and not part of the original recipe, neither is the avocado but I like it as a topper.
This is a great meal to serve on a cold gloomy night.
2 Tbsp olive oil
2 Tbsp red Thai curry paste
1 tsp cinnamon
1 large brown onion, diced
6 cloves of garlic, minced
2 sweet potatoes, peeled, cut into 1" pieces
1 yellow bell pepper, diced
1 orange bell pepper, diced
1 large jalapeno, minced
2 cans black beans, drained and rinsed
1-quart veggie broth
1/2 cup all-natural peanut butter
1/2 cup boiling water
1/2 tsp red pepper flakes
1 can diced tomatoes
2 tsp brown sugar
1 cup cooked quinoa
salt and pepper to taste
Heat olive oil in a large soup pot and saute curry and cinnamon to infuse olive oil.
Add onion and saute, then garlic. Add jalapeno, potatoes and bell peppers and saute 5-7 minutes.
Add the beans and broth and mix.
Melt the peanut butter in 1/2 cup of boiling water and then add to the pot and mix.
Add red pepper flakes and tomatoes. Bring to a boil. Cover with a lid and simmer on low for 20 minutes or until potatoes are tender.
Stir in juice from limes, brown sugar, cilantro and cooked quinoa.
Season with salt and pepper to taste and garnish with diced avocados.
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I started this blog so that I could document and share my adventures in travel, photography, food and the things that inspired me. It's a work in progress as are most things in life.