Join KindChef Yvonne Paretsky to make West African Peanut Butter Soup (based on this recipe from NY Times Cooking). After completing your soup, freeze and label it for donation, then drop off at one of our participating food assistance providers, with a person or family that is in your heart, or anyplace that you prefer, when convenient. Finally, report on where you shared your KindSoup and spread the word: Post a picture or two of you and your soups on social media with #DoKindWorks and tag us @DoKindWorks.
West African Peanut Butter Soup
Ingredients
- 4 cups of peanut butter, chunky or smooth
- 1/2 cup of peanut or neutral oil, like grapeseed or corn
- 4 medium red or white onions, chopped
- 4 tablespoon minced fresh ginger
- 4 tablespoon minced garlic
- Pinch of cayenne
- Salt
- freshly ground black pepper
- 24 cups stock or water
- 8 sweet potatoes or yams (about 4 pound), peeled and cut into thick slices
- 4 14.5 cans of diced tomatoes (canned are fine; drain and reserve liquid for another use)
- 2 pound shredded collard greens or baby spinach (in the bag)*
* When using spinach, add AFTER the soup is cooked. The heat from the soup wilts the spinach so it retains some texture.
Instructions
- Put oil in a deep skillet or medium saucepan over medium heat; a minute later, add onions, ginger and garlic and cook, stirring occasionally, until onions are soft, 3 to 5 minutes. Add peanut butter and the cayenne and sprinkle with salt and pepper.
- Stir in the stock and the sweet potatoes, bring to a boil, and turn heat down to medium-low so the soup bubbles gently.
- Stir in tomatoes and collards, then cook, stirring occasionally, about 10 minutes.
- Garnish and serve hot.
Health and Safety Information
In order to protect the the quality of our KindSoup program, we ask that volunteers conscientiously observe the following guidelines:
- Start with clean hands and wash again frequently as needed throughout the cooking process.
- Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
- Keep longer hair tied back.
- Follow other common sense procedures, such as never returning a tasting spoon to the pot!
Thank you for maintaining a high cleanliness standard for our KindSoup donations!
How to Donate Your KindSoup
Seal containers with a tight lid and freeze. Label each container with: date prepared, your first name and last initial, “West African Peanut Butter Soup,” and “Vegan/contains nuts” When convenient, drop containers of frozen soup off at one of the following participating food assistance providers, with a person or family that is in your heart, or a place that you prefer.
- 5171 Manning Place NW (in the Palisades neighborhood in DC). NOTE: Soups dropped here must be vegetarian or Halal only, please.
- Here2Help @ Bethesda Presbyterian Church, 7611 Clarendon Road, Bethesda. (Go down driveway next to brick house just before the church on Clarendon and look for coolers labeled for soup donations). Drop off Sundays, 9:30 am-12 noon.
- Homes Not Borders 3610 East St., Landover. Drop off daily 10 am-2 pm. NOTE: Soups dropped here must be vegetarian or Halal only, as they will be shared with newly arriving refugee families in the area.
- Upcounty Consolidation Hub 12900 Middlebrook Rd., Germantown (supporting 1,000 families with food and other supports). Drop off Tuesdays, Thursdays, or Fridays 9-11 am.
- Embry Rucker Shelter 11975 Bowman Towne Drive, Reston, 703-437-1975. Leave donations on the table around the back. Drop off anytime!
- NYC Community Fridges located throughout New York City.
- Bread and Roses 58 Newbury St., Lawrence, Mass., 978-681-8768. Drop off Mondays-Thursdays, 10 am-4 pm.
- Community Refrigerators located in Los Angeles.
See you in the KindSoup kitchen!
Learn more about this KindWorks program
