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West African Peanut Pineapple Soup

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PREP TIME
15 min
COOKING TIME
75 min
TOTAL TIME
120 min
SERVINGS
10 servings
Dessert West African
West African Peanut Pineapple Soup
Ingredients
  • 1 cup dried pineapple pieces
  • 1 tablespoon canola oil
  • 1/2 sweet onion, chopped
  • 1 stalk celery, chopped
  • 1 leek, chopped
  • 1 teaspoon curry powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 3/4 cup peanut butter
  • 1 (14 ounce) can diced tomatoes
  • 3 cups water
  • 1/4 cup heavy whipping cream
  • 1/4 cup minced green onion
  • 1 teaspoon minced garlic
Instructions
1
Immerse dried pineapple in a container filled with water, allowing it to rehydrate and become tender for at least 30 minutes; discard the excess liquid.
2
Heat oil in a large cooking vessel over medium heat. Sauté and constantly stir sweet onion, celery, and leek in hot oil until they are tender and have lost their crunchiness, approximately 4 minutes.
3
Sprinkle curry powder, cumin, cayenne pepper, and salt over the vegetables; stir to evenly distribute the seasonings. Continue cooking and stirring until the mixture is strongly aromatic, about 4 minutes more.
4
Add peanut butter to the pot. Drain approximately half of the liquid from the tomatoes and discard it; pour the remaining tomatoes and their juice into the pot. Cook until the tomatoes have softened, about 5 minutes. Pour 3 cups of water into the pot; add the rehydrated pineapple.
5
Bring the mixture to a rolling boil, then reduce the heat to medium-low and let it simmer for 1 hour. Stir in cream, green onion, and garlic into the soup to enhance its flavor and texture