Here’s a simple, completely unprepared, spontaneous and slightly odd recipe. Spur of the moment thing, so bear with me.
I had quite a bit of leftover mashed potatoes from yesterday’s winter stew and a little extra time on my hands today. The last time I turned them into potato crepes -which is a pretty good way to use them- but I wanted to do something really different this time. Especially for all you Americans with Thanksgiving coming up, you’re bound to have lots and lots of leftovers to experiment with.
Wrecked my brain for a while and then I remembered the Ghanaian peanut soup I’ve made in the past. It’s a fool proof recipe that always turns out great and that most kids love as well. But there’s a catch – the recipe calls for sweet potatoes and not regular ones. Would I dare? Should I dare? Of course, I should!
Just gave it a go, even though I had terrible light to work with today, and tried it with my mashed potatoes. Much to my surprise it wasn’t just as good, it was even better! Definite do-again.
1 cup mashed potatoes
1/2 cup sieved tomatoes
1 chicken fillet
1 medium onion
1 garlic clove
1/2 tsp ginger
1/4 tsp chili powder
1/2 cup peanut butter
2 cups chicken broth
1 spring onion
1 chili pepper
2 tbsp salt
The weather is bad here. So bad I decided to just omit the celery I usually add rather than go out and buy it. Have to admit I even liked a little better without the celery. The flavor is purer this way.
Chop a medium onion and half a red chili pepper. Slice the other half in small rings for garnish. Grate a garlic clove and I’ve taken 1/2 tsp grated ginger out of my freezer.
Cut up the chicken. It really doesn’t matter if you cut it in tiny pieces, thin strips or even little Mickey Mouse figures, whatever makes you happy as long as you keep them small.
Measure 1/2 cup peanut butter (rub a little oil in first, it’ll slide out then), 1 cup leftover mashed potatoes and I’m using 1/2 cup passata (sieved tomatoes, passata just sounds fancier:). If you don’t have a package stashed somewhere, make it easy on yourself and just add a heaping tbsp tomato paste and about 1/2 a cup extra chicken broth.
Heat 1 tbsp oil and sautee your onions for about 5 minutes. Once they’re slightly translucent, add the chili pepper and garlic and cook for another 2 to 3 minutes, then add your ginger and give everything one or two more minutes.
Now simply stir in the peanut butter and let it melt.
Add the mashed potatoes, tomatoes and stir everything until you end up with a smooth paste. I know, I know, it doesn’t look all too good at this point. Just trust me, ok! Slowly stir in the chicken broth. Whisk as if your life depended on it, it should be all smooth and creamy.
There. Looks much better, doesn’t it?
Now add 2 tbsp sugar (I like a little sweetness, you can also just add one), 1/4 to 1/2 tsp chili powder (flavored chili not the hot version) and just sprinkle in some onion powder to taste.
Also add a good pinch of pepper and, just for the fun of it, sprinkle some dried parsley in there as well. Give it a good taste, you might want to add a little salt at this point. I didn’t have to, my chicken broth was salty enough.
Now all that’s left to do is add the chicken, bring everything to a boil and simmer over low heat for 15 minutes, until the chicken is properly cooked. That’s all, you’re done.
Garnish with thinly sliced chili pepper and spring onions to get a bit of crunch and extra heat in there. I served the soup with warm, crispy French bread on the side and it was absolutely divine. Heavenly. Great way to use leftover mashed potatoes and it went over really well here. My munchkin also liked it a lot but well, he’s a major peanut butter-o-holic anyway, so that didn’t come as a real surprise to me.
I’ll definitely be making this again and again and again!