Tall blonde belle was born in South Africa and is still mad about the moment she lost her accent…the popularity in high school would have been a lot higher. And if the flat iron had been invented yet, it would have been off the charts.  Sigh ….

A hankering, however, for the flavor and tastes of such a beautiful country still lingers. And a Rhodesian Ridgeback by the name of Sadie is a gentle reminder. Not to mention that the old girl had counter surfing down pat and would have cleaned this dish up lickety split! 

Two belle friends happened to visit our local Publx and came upon a tasting station that knocked them off their feet.  When they regaled us with the taste thrill we just had to make. Thanks, belles, for sharing this easy, tasty dish.

South African Peanut Soup

1 3/4 lb boneless, skinless, chicken thighs (we used breasts)

2 medium sweet potatoes 

8oz belle pepper mix

1 t garlic paste

3T fresh cilantro 

1 (14.5oz) can fire-roasted tomatoes, diced

1 10 oz can Rotel

1 can chickpeas (garbanzos) (15-19oz)

2 1/2 cups chicken broth 

1/2 cup creamy peanut butter

1T Cajun seasoning 

1/2 cup roasted unsalted peanuts

Peel sweet potatoes a cut into 1/2 in cubes.

Drain chickpeas.

Cut chicken into 1/2 in pieces.

Place chicken, sweet potatoes, tomatoes, chickpeas, peppers, seasonings, garlic and broth into slow cooker. Cook on high 2 1/2 -3 hours (or 4-6 on low)

Remove 1 cup of liquid from soup and whisk into peanut butter until blended. Stir mixture into soup. 

Chop cilantro and peanuts.  Serve with stew 

Soup…it does a body good!! 

a&a