Baba Wague’s Tiga Dege Na (Peanut Soup)

Baba Wague’s Tiga Dege Na (Peanut Soup)

You can listen to us make this soup in . . . 

Ep. 13 Scrabble Soup . . .

Freshly ground peanut butter and habanero infused sauce with baby eggplant and okra simmered in a dairy free chicken stock. A traditional West African dish.

 
Baba Wague's Tiga Dege Na (Peanut Soup)

Ingredients:

1 quart chicken stock
1 quart of water
3 tablespoons oil
6 oz can tomato paste
1 cup smooth all natural peanut butter
2 chicken breasts (optional) cubed
1 white cabbage cut into 6 wedges
1 long Chinese purple eggplant cut into half inch rounds
1 lb whole baby okra
1 lb frozen chopped spinach
1 white onion chopped
1 head of garlic with cloves peeled and crushed
2 tablespoons ginger root grated

spices:
3 tablespoons Herb Ox Chicken Bullion
1/4 teaspoon salt
1/4 teaspoon ground pepper
2 habaneros

Procedure:

MeltPut a large pot on the stove and turn the heat to low flame. Heat 3 TBS of oil in the pot then add the chopped onion and stir. Crush garlic with salt, pepper and bullion and add to the pot along with tomato paste. Stir well and then roll in the cubes of chicken. Add the grated ginger, remaining bullion powder and salt. Stir together. Cover pot and cook 5 minutes.

Next,  add chicken stock and water and bring to a boil. Add cabbage, eggplant and spinach to the pot along with the peanut butter and stir. Gently place the habaneros in but be careful that they doesn’t pop open. Cook for roughly 10 minutes. Add okra. Keep lightly bubbling and cook until the peanut oil rises to top. Take the habaneros out and place on the side for those that want it. Habanero can be chopped or pressed open for the juice and seeds. Ladle into bowls and eat as a stew or serve over rice. Add habaneros to bowls for those who like extra spice.

Serves 10 *This is a great soup to make in a large batch and refrigerate or freeze in smaller portions for later. It tastes as fresh and delicious later as when it was first prepared. 

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