Have you ever tried African peanut soup? Start with this easy recipe made with our African Scotch Bonnet Chilli Paste.
1 cup of crunchy peanut butter
2 medium onions, chopped
6 cloves of garlic, minced
2 red peppers, chopped
1 can of chopped tomatoes
8 cups of vegetables broth or stock
1 teaspoon of Neema Scotch Bonnet Chilli pastes
1/4 teaspoon black pepper
1/2 cup of uncooked brown rice
Heat oil in a large stock pot over medium high heat. Cook onions, peppers and garlic until lightly browned.
Stir in tomatoes, vegetable stock and Neema Scotch Bonnet Chilli. Reduce heat to low and simmer, uncovered for 20 minutes.
Add in the rice, cover for 30 minutes or until rice is tender. Stir in the peanut butter until well blended and serve.