Yield: 9 cups soup, 5-7 servings
Author: Kim Galeaz, RDN LD
African Spiced Pork and Peanut Soup

African Spiced Pork and Peanut Soup

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Ingredients

Peanut Soup
  • 3 tablespoons vegetable oil
  • 2 cups finely chopped onion
  • 2 tablespoons very finely minced garlic (3 – 4 cloves)
  • 1 tablespoon grated ginger root
  • 1 tablespoon Berbere seasoning
  • 1 ¼ teaspoons ground cinnamon
  • ½ teaspoon ground cumin
  • 1 can (15 oz.) crushed tomatoes
  • 2 ¼ cups peeled and diced fresh sweet potato
  • 4 -5 cups lower sodium chicken broth
  • 2/3 cup creamy peanut butter
  • 2 ½ to 3 cups chunked (3/4-inch cubes) Savory Roasted Pork Loin (*recipe below}
  • 1/3 cup chopped salted peanuts
  • ¼ cup finely chopped cilantro
  • Garnish: additional chopped peanuts and chopped cilantro
Savory Roasted Pork Loin
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder1
  • 1 tablespoon dried oregano leaves
  • 2 ½ teaspoons ground cumin
  • 1 ½ teaspoons salt
  • 2 teaspoons ground black pepper
  • 2 tablespoons extra virgin olive oil
  • One pork loin, desired size (2 to 7 pounds)
  • Extra virgin olive oil to coat loin

Instructions

Peanut Soup
  1. In a large Dutch oven, heat oil over medium heat.
  2. Add onion and cook until starting to soften, about 5 minutes.
  3. Add garlic, ginger, Berbere, cinnamon and cumin and cook additional 5 minutes, until onions are almost done.
  4. Stir frequently and continually scrape up bits on pan bottom.
  5. Add tomatoes, sweet potatoes and 4 cups chicken broth. Increase heat to medium-high and bring to a boil.
  6. Once boiling, decrease heat to low, and cook, stirring frequently, for additional 10 minutes or until sweet potatoes are cooked.
  7. Add peanuts and chicken broth, bring to a boil, then reduce heat and simmer for 30 minutes. Whisk in peanut butter and heat additional 2-3 minutes.
  8. Stir in cooked pork chunks, chopped peanuts and chopped cilantro. Add additional chicken broth in ¼ cup increments if you’d like soup thinner.
  9. Serve warm with garnishes. Refrigerate leftovers in a tightly covered container and enjoy up to 4 days.
Savory Roasted Pork Loin
  1. In a small bowl, whisk garlic, onion, oregano, cumin, salt and pepper together. Add olive oil and stir with a fork to combine into a paste-like mixture. Set aside.
  2. Heat oven to 350°F. Line a large-rimmed baking sheet or shallow baking dish with heavy duty foil then coat lightly with vegetable cooking spray. Place loin in center of pan/dish with fat side up. Very lightly coat/rub all sides and ends of pork loin with olive oil. Pat wet rub mixture all over four sides of loin, using all mixture. (Tie loin with cooking twine if you’d like).
  3. Cook loin uncovered, about 10 to 20 minutes per pound, until internal temperature with an instant-read thermometer is 145⁰F, basting with juices every 20 minutes or so. Remove from oven and let loin sit for 3 minutes before cutting and enjoying.