"This recipe is a promise of warmth on those cool autumn nights. Habanero chiles and peanuts both feature heavily in Nigerian cuisine, and this soup is an adaptation of a long-simmered stew common to much of West Africa. Spicy peanut and pumpkin soup. It's actually based off of a recipe for maafe, which is a pretty common recipe in West Africa. It's a spicy peanut soup."
"So my oil is shimmering. Onions, ginger and garlic sauteing until the aromatics are softened and fragrant. If you want the oils of the chili without the heat, just drop it in whole. Seeds are really where the heat is. I'm going to add my half-chili, canned pumpkin, storebought vegetable stock. Let this come up to a simmer. Coconut milk, a natural peanut butter that just has peanuts and salt, honey to round out the soup."
Habanero chiles and peanuts provide the core flavors, drawing from West African maafe traditions. Onions, ginger, and garlic are sautéed in shimmering oil until aromatics soften and become fragrant. A whole chili can be added to infuse oil without excessive heat; seeds contain most of the heat. Canned pumpkin and store-bought vegetable stock are added and brought to a simmer. Coconut milk, natural peanut butter (peanuts and salt only), and honey are blended into a smooth, creamy base. Roasted peanuts are roughly chopped for texture, and chopped chives add a fresh, bright garnish.
Read at www.nytimes.com
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