Spicy Yam Soup Recipe

This is a traditional West African recipe for a classic vegetarian stew of yams, onions, courgettes, chickpeas and rice in a chilli and tomato stock. It's another of those typically West African dishes that though called a 'soup' is more what we would call a 'stew' especially as peanut butter is added as a thickener.


Ingredients: 

• 1 tsp vegetable oil 
• 1 small onion, chopped 
• 2 x 15cm lengths of yam or 1 large sweet potato, peeled and diced 
• 1 garlic clove, minced 
• 950ml water 
• 2 Stock cubes (Maggi)  
• 1/4 tsp dried thyme 
• 1/4 tsp ground cumin 
• 125 courgette (zucchini), diced
•  6 tomatoes, chopped 
• 1 tbsp hot chillies, pounded to a paste
•  440g cooked chickpeas (garbanzo beans) 
• 80g white rice, cooked 
• 3 tbsp smooth peanut butter 

Preparation: 

• Add the oil to a pot over medium heat and use to fry the onion, yam (or sweet potato) and garlic until the onion is soft (about 5 minutes). 
• Turn down the heat then add the chilli paste and fry for 1 minute before adding the chicken stock, thyme and cumin. 
• Bring to a boil, reduce to a simmer then cover and cook for 15 minute. 
• Add the tomatoes, chickpeas and courgette. 
• Return the mixture to a simmer and cook, uncovered until the vegetables are tender (about 15 minutes). Remove 6 tbsp of the stock and mix with the peanut butter to make a smooth paste. 
• Return to the pan along with the cooked rice and continue simmering until everything is warmed through. 
• Serve on a bed of rice with spiced plantain chips.