Ethiopian Sweet Potato & Peanut Soup: A Culinary Delight

Ethiopian cuisine is steeped in history, influenced by a variety of cultures and traditions. Sweet potatoes and peanuts are both native to the Americas and were introduced to Ethiopia through trade routes and colonialism. Over time, these ingredients became integrated into Ethiopian cuisine, adapted to local tastes and cooking methods.

The combination of sweet potatoes and peanuts in a soup reflects Ethiopia's culinary ingenuity, as it combines locally available ingredients with traditional Ethiopian spices and cooking techniques. While the exact origin of Ethiopian Sweet Potato & Peanut Soup is unclear, it has become a beloved dish enjoyed in homes and restaurants across the country and beyond.

Recipe of Green Lentil Soup

In Ethiopian cuisine, soups are often served as part of a larger meal, accompanied by injera (a sourdough flatbread) and various vegetable and meat dishes. Ethiopian Sweet Potato & Peanut Soup offers a unique blend of flavors and textures, making it a favorite among both Ethiopians and international food enthusiasts.

Ingredients

� 2 Tbsp olive oil (or any other plant-based oil)

� 1 onion, diced

� Salt to taste

� 1 red bell pepper, diced

� 2 garlic cloves, minced

� 1 Tbsp fresh ginger, peeled and minced (or 2 tsp powdered)

� 1/2 tsp ground all spice

� 1/2 tsp ground cinnamon

� 1 tsp paprika

� Pinch of cayenne (optional)

� 1 (14.5 oz) can chopped tomatoes (low sodium preferable)

� 1/4 cup peanut butter (no sugar added, low fat preferable)

� 6 cups low-sodium vegetable stock or water

� 4 medium sweet potatoes, peeled and cut into 1/2-inch cubes

� 1 Tbsp lime juice

� 1/2 cup chopped cilantro (optional)

� 1/2 cup chopped peanuts (optional)

Directions

1. In a large soup pot, heat the olive oil 2 minutes. Add onion and salt and sauté 3-5 minutes. Add bell pepper, garlic, ginger, allspice, cinnamon, paprika, cayenne, sauté 3-5 minutes more.

2. Stir in can of tomatoes, juice and all, peanut butter, and stir to combine well.

3. Add vegetable stock, sweet potatoes and bring to a boil, then decrease heat and simmer 15-20minutes until sweet potatoes are tender.

4. Blend half the soup and return it to the pot.

5. Serve with lime juice, cilantro, and peanuts.

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