| Prep: 20 mins | Cook: 45 mins – 1 hr | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 420 | 28.6g | 10g | 32g |
| sugars | fibre | protein | salt |
| 10g | 9g | 24g | 2g |
As a proud New Yorker with a profound love for diverse culinary expressions, there’s something about the Locust Beans and Groundnut Soup that resonates with my city and me. A vibrant, flavourful and colourful dish, it epitomizes the unique, bustling melting pot that is NYC. Much like how every element in our city comes together to create an intermingling of culture and experiences, this recipe expertly blends some humble yet potent ingredients to deliver an undeniably delightful culinary experience.
A Celebration of Flavours
The Locust Beans and Groundnut Soup, in its heartfelt simplicity, mirrors the core essence of some popular dishes from world cuisines. The heartiness of this soup reminds me of the comforting warmth of the traditional Zuppa Toscana from Italy. Plus, the inclusion of vibrant vegetables gives it an uncanny resemblance to the nutritious lentil soups from Middle Eastern cuisine.
Health in a Bowl
One of the aspects I love about this recipe, apart from its taste, is the dense nutrients it provides. The hearty combination of locust beans and groundnut is rich in protein and fibre, promoting muscle health and digestion. The plethora of veggies like tomatoes, red bell pepper, onions, and spinach adds a variety of vitamins and minerals. Plus, the choice of meat in the recipe can supply a generous portion of protein, making this a balanced dish for the health-conscious. Check out here for more benefits of locust beans.
A good food experience for me isn’t just about tantalizing my taste buds, it’s about employing all my senses. The vibrant colours, the tempting aroma, the medley of textures and tastes – they all come together in this dish to create a joyous symphony. This is the kind of recipe I’d love to make, whether for a weekday dinner or a special weekend gathering. I can already imagine serving this beautiful soup alongside hot, freshly-baked artisan bread, the subtle flavours of the bread playing perfectly with the robust soup.
So, here’s to cooking with love, and celebrating diversity and health – one spoonful of Locust Beans and Groundnut Soup at a time!
What You’ll Need
- 2 cups of dried locust beans
- 1 cup of groundnuts (peanuts)
- 6 cups of water
- 2 large tomatoes
- 1 large red bell pepper
- 1 large onion
- 2 scotch bonnet peppers
- 2 cups of mixed vegetables (carrots, peas, corn)
- 1.5 pounds of choice meat (chicken, beef, fish)
- 1/2 cup of palm oil
- 1 tablespoon of salt
- 2 cubes of bouillon (chicken or beef)
- 1 bunch of fresh spinach or other leafy green vegetable
Method
Step One
Rinse the dried locust beans and soak them in 2 cups of water. Leave them for about 30 minutes to soften. Meanwhile, cut the meat into bite-sized pieces, rinse thoroughly and set aside.
Step Two
While the locust beans are soaking, roast the groundnuts in a pan over medium heat until they turn golden brown. Allow them to cool and then peel off the skins. Blend the peeled groundnuts into a paste and set aside.
Step Three
Chop the tomatoes, red bell pepper, onion, and scotch bonnet peppers. Proceed to blend these until smooth, then set aside. Also, prepare your mixed vegetables and spinach or leafy greens by rinsing them and chopping them into bite-sized pieces.
Step Four
Heat the palm oil in a large pot over medium heat. Once hot, add the blended tomato-pepper mixture, stirring continuously for about 10 minutes until the oil rises to the top.
Step Five
Add the meat to the pot, together with the bouillon cubes and salt. Stir well and then cover the pot. Allow the mixture to simmer until the meat is tender and cooked through.
Step Six
Transfer the softened locust beans into the pot, adding the 4 remaining cups of water. Stir well, cover the pot, and let it simmer for about 10 minutes.
Step Seven
Add the groundnut paste to the pot, stirring well until it is fully combined with the other ingredients. If you find the soup too thick, you can add some more water.
Step Eight
Finally, add the chopped vegetables and spinach or leafy greens to the soup. Stir these in, and allow the soup to cook for another 5-10 minutes. Then turn off the heat, letting the soup cool before serving.
