This morning’s walk was one step because, before me, was a treacherous, delicately-laced layer of ice covering everything. Tulsa awoke to a dangerously crystalized fairyland, and many had already fallen, thinking they were immune to slippery gravity’s pull. I wished Sadie well and urged her to get on with her business from the safety of the garage.
Grocery shopping plans delayed meant today’s post needed a little scrounging and ingenuity. It also needed to be thawing. The flavors of West Africa came to mind, and they ensured heating a body up. The Nigerian Maafe—a groundnut/peanut stew—seemed ideal.
This is hardly an authentic recipe because of the circumstances and the necessity to utilize ingredients in the fridge and pantry. If you want to be as authentic as possible, I highly recommend you visit Chef Lola Osinkolu’s site. Hers is a delicious recipe and true to the culture.
Now, time for another bowl to thaw this old body.
NIGERIAN-INSPIRED VEGAN PEANUT SOUP
INGREDIENTS
FOR THE TOFU CROUTONS
1 Tablespoon peanut or vegetable oil
6 ounces extra firm tofu, dried well and cubed
salt and pepper
2 Tablespoons+ cornstarch
FOR THE SOUP
1 Tablespoon+ peanut or vegetable oil
½ red onion, medium diced
1 shallot, peeled and diced
4 garlic cloves, peeled and minced
1-inch piece of ginger, peeled and minced
½ jalapeño or 1 serrano, stem removed and minced
1 red bell pepper, seeds removed and diced
1 Tablespoon red curry paste
2 Tablespoons peanut butter
1 12-ounce can of crushed tomatoes
1 14-ounce can of coconut milk
14 ounces water
4 zucchini, washed and medium diced
tofu croutons, for garnish
fresh cilantro, for garnish
peanuts, heated in a pan, for garnish
METHOD
FOR THE TOFU CROUTONS
In a cast iron skillet, heat the oil.
Season the tofu with salt and pepper.
Dredge the tofu in the cornstarch and shake off the excess.
Gently place the tofu in the pan and brown all sides.
Remove to a bowl and sprinkle a bit of salt over the tofu.
Set aside to make the soup.
FOR THE SOUP
In a soup pot, heat the oil.
Add the onions and shallot and sauté until the edges begin to brown.
Season the onions with a bit of salt.
Stir in the garlic, ginger, and chili pepper.
Cook for one minute or until you smell the garlic bloom.
Season the mixture with a bit more salt.
Stir in the red bell pepper, and cook for one minute before seasoning with a pinch of salt.
Stir in the red curry paste and peanut butter and cook for one minute.
Stir in the crushed tomatoes before whisking in the coconut milk and water.
Stir in the zucchini.
Bring the mixture to a gentle simmer. If you boil this, the peanut butter will separate and make the dish look oily.
Cook the soup for seven to ten minutes. You want the zucchini to be cooked but not have turned mushy and grey.
Taste the soup and adjust the seasonings.
Ladle into warm bowls.
Garnish with the tofu croutons, cilantro, and sautéed peanuts.
I love that you made what you could with what you had! I think this looks and sounds divine. So many fabulous recipes and adaptations of recipes out there. It's limitless.