This West African Sweet Potato and Smoked Turkey Soup is the perfect way to put some leftover turkey to use in this creamy and aromatic comfort food.
Thanksgiving has come and gone. In the aftermath of all the stuffed and roasted turkeys, I am treating myself to this deliciously simple sweet potato and smoked turkey soup. Smoky, aromatic and filling. This dish is a derivative of the West African peanut curry recipe, and traditionally made from with the Peanut curry sauce as a base.
Peanut butter and sweet potato mash come together to give body and flavour to this recipe. If you are not planning on keeping this recipe vegan or vegetarian, you can top the soup with pan-fried bacon. The earthy smokiness of bacon goes beautifully with this aromatic dish. But note – this soup is not for the calorie counter. This soup is decadent and luxurious.
Go on. Live a little..
|
Print Recipe
|
This recipe has been added to your Meal Plan
|
| Servings | Prep Time |
| 4 | 10 minutes |
| Cook Time |
| 35 minutes |
|
|
- 5 sweet potatoes
- 5 tomatoes
- 2 onions
- 350 g smoked turkey
- 1 tbsp peanut butter
- 250 ml chicken stock
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tbsp smoked paprika
- 1 chilli pepper
- 50 g grated ginger root
- 2 garlic
- 1 tbsp olive oil
- 4 bacon rashers
- parsley small bunch
- salt to taste
- black pepper to taste
- Pan fry the bacon rashers until they are brown and crispy. Remove from pan and finger-shred the bacon. Cover and set aside.
- Heat the oil and fry the ginger, garlic, onions, chilli pepper, along with the spices (paprika, cumin, coriander) and sweet potatoes, stirring constantly until the onions are soft and coloured. This should take approx. 5 - 7 minutes.
- Add the tomatoes and chicken stock and bring to boil. Lower the heat and simmer covered for approx. 15 - 20 minutes, stirring occasionally. Add the peanut butter and allow to simmer.
- Place a few cubes of sweet potatoes from the pot in a bowl and mash. Return the mash to the pot, adding the smoked turkey and bacon at the same time. Stir to distribute the mash and meats and allow to simmer for 5 mins.
- Garnish with the chopped parsley, and serve with a piece of granary bread.
Is this recipe right for you?
The information shown is an estimate, and does not replace a professional nutritionist’s advice.
Did you make this recipe?
Please let me know how it turned out for you. Leave a comment below and share a picture on Instagram with the hashtag #africaonyourplate.
Related posts:
African-style Mango and Avocado Salsa
African Blue Basil-infused Chicken & Kale Soup
Sweet and Sticky Baked Chicken legs (drumsticks and thighs)
Afro-fusion Food Lover.
Sustainable Food Advocate.
Completely nuts about Avocado.
