We had leftover baked chicken in the fridge, so Friday night I cooked
Senegalese Peanut Soup. This is an African soup that I cooked for a
Kwanzaa celebration about 10-12 years ago. It tastes wonderful and I do not
cook this often enough. For a low carb version, omit the rice.


Senegalese Peanut Soup


cooked chicken, shredded or diced
1 onion, chopped
2-3 cloves garlic, minced
4 cups chicken broth
1/2 can coconut milk
2/3 cup peanut butter
cayenne pepper, to taste
salt and pepper, to taste
cilantro or chives to garnish
cooked rice


In a soup pot, heat the oil and cook the onions until soft, add the
garlic and cook for minute. Add the cayenne and stir for a few seconds,
then add the chicken broth, coconut milk and the peanut butter. Simmer
for 15 minutes, stirring occasionally. Season with salt & pepper, add
more cayenne if needed. Ladle soup into a bowl and top with a scoop
of rice, garnish with cilantro or chopped chives.


Note: You can add diced tomatoes or chopped sweet potatoes to this
dish. Cook until the sweet potatoes are tender.


Becca