‘african’ tomato peanut sauce/soup

14 Nov

You can take the same recipe, and add 2-4 cups veg stock and other veggies (like sweet potatoes) to turn it into a soup.

1 Tbsp oil
1 onion, chopped
2 cloves garlic, minced
3 med tomatoes, chopped, with juice*
1 14 oz can diced tomatoes, drained – reserve juice*
1 Tbsp prepared berbere powder or garam masala
1 tsp curry powder
1/2 tsp salt (less if peanut butter is salted)
3 oz (usually 1/2 can) tomato paste
1/2 cup peanut butter
1 Tbsp sugar
1 Tbsp balsamic vinegar
(additional liquid – coconut milk, other non-dairy milk or water- if necessary)
chopped peanuts for garnish

Heat the oil. Saute the onion and garlic in the oil with the salt and berbere/garam masala until translucent. Add the chopped tomatoes and drained diced tomatoes and fry, stirring occasionally, until beginning to form a sauce and browned. Meanwhile, in a medium bowl or in a food processor/blender, whisk together the spices, peanut butter, tomato paste, vinegar, sugar and tomato juice until smooth, adding additional liquid as necessary to desired sauce-like consistency. Reduce heat to low, add peanut mixture to onion/tomato mixture, and bring to simmer. Remove from heat, top with chopped peanuts and enjoy.

*can substitute fresh with canned and vice versa


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