Jamaican Peanut Soup with potato dumplings
This rich stew is lightly sweet, with bold spices, and delicate potato dumplings.
Equipment
- Mortar and pestle
Ingredients
Soup
- 1 medium carrot peeled and diced
- 1 medium sweet potato peeled and diced
- 1-2 tbsp oil
- 1 yellow or onion peeled and diced
- 2 minced garlic cloves
- 1/2 cup frozen corn
- 1/2 zucchini diced
- 1 tbsp balsamic vinegar
- 2 tbsp soy sauce
Spiced broth
- 4 cups broth
- 1-2 garlic cloves minced
- 1/2 tsp cinnamon powder
- 1/2 tsp clove powder
- 2 bay leaves
- 1 tsp black pepper
- 2 tbsp tomato paste
- 1/2 tsp cayenne pepper
- 1/4 cup minced scallions and/or cilantro
- 2 tbsp peanut butter
Potato dumplings
- 4-5 medium potatoes peeled
Instructions
Making the dumplings
- Boiled the peeled potatoes until tender.
- In a mortar or food processor, pound the potatoes for 2-3 minutes until the mixture starts to become stretchy.
- Wet your hands and make small balls. Set aside.
Make the soup
- Heat the onion and garlic in a little oil. Add the balsamic vinegar and soy sauce and stir. Cook for a minute or two.
- Combined the cinnamon, clove, cayenne and/or black pepper.
- Heat up the 4 cups of broth with the tomato paste, peanut butter, and spices.
- Pour the spiced broth over the onions, add the diced sweet potatoes, carrots, and corn. Cook over medium heat until the sweet potatoes are tender.
- Taste and adjust the seasonings.
- Add the potato dumplings right before serving the soup. Top with chopped scallions or cilantro.
Notes
Fresh or frozen spinach is a great addition to the soup.