In article >,
Becca > wrote:

> 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.

Oh man, that sounds good. Saved!

Miche

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Electricians do it in three phases