Unicorn (Unicorn@Indenial.com)
Tue, 02 Feb 1999 19:16:43 -0500
Thanks to reader "PatBobMike" for today's food funny:
One day a cannibal visited the neighboring island of cannibals.
There, people cost $2 but politicians cost $25. The visiting cannibal
asked "How come politicians cost so much?" The chief answered, "Do
you know how hard it is to clean one of those?"
As I said yesterday, the peanut is believed to have evolved in South
America, but it found its way to North America via Africa, where it
had already become a staple in the diet of many east Africans. Soups
very similar to this are still popular in the southern United States,
proving that a good thing is hard to get rid of. Here is today's
recipe honoring Black History Month:
Peanut Soup (East Africa)
3 cups (750 ml) fresh or canned chicken or beef stock
1 medium-sized onion, peeled and coarsely chopped
1 large leek including 2 inches (5 cm) of the green
part, trimmed, washed, and coarsely chopped
2 medium-sized carrots, scraped and sliced
into 1/2 inch (2 cm) rounds
1/4 cup (60 ml) uncooked long-grain rice
Cayenne pepper to taste
Salt to taste
1/2 cup (125 ml) smooth peanut butter
Combine the stock, onion, leek, and carrots in a large saucepan and
bring to a boil over high heat. Reduce the heat and simmer for 30
minutes. Puree the soup in a food processor or electric blender.
Return the soup to the saucepan and bring to a boil over high heat.
Add the rice, cayenne, and salt and reduce the heat to low, simmering
covered for about 20 minutes, until the rice is tender. In a small
bowl combine about 1/2 cup (125 ml) of the soup with the peanut butter
and stir until they are well combined. Stir the peanut butter mixture
into the soup and simmer an additional 5 minutes. Taste for seasoning
and serve immediately. Serves 4 to 6.
This archive was generated by hypermail 2.0b3 on Wed Feb 03 1999 - 09:00:11 EST