Photo by Melanie Brkich.
Vegan Mafe-African Peanut Soup
Recipe courtesy of Tempo Bistro To Go
The word “tempo” is not just the speed at which a melody is played. It has another meaning for co-owners John Drum and Debra Pour of the local Gainesville restaurant Tempo Bistro To Go. Although they play a healthy amount of acid jazz, downtempo, funk, and soul (John used to be a DJ in Orlando), for them, “tempo” also has to do with slow food. This is evident from the the colorful chalkboard they keep on the far wall of their restaurant displaying the names of all the Gainesville farmers that are the sources of their ingredients. If you ask John about the board, he’ll say that “the board tells a story, and we found that stories taste good.” Check out this recipe for Mafe-African Peanut Soup that Tempo Bistro shared with us.
- 1/8 cup olive oil
- 1 large yellow or sweet onion
- 6 cloves of garlic
- 1/8 cup vegetable base
- 2 quarts local sweet potatoes (cubed)
- 6 cups crushed Roma tomato
- 1 cup unsalted peanut butter
- 4 cups filtered water
- 1/4 cup cumin
- 1 tablespoons coriander
- 1/2 tablespoon cayenne
- salt/pepper to taste
- Saute oil, onion and garlic until clear and caramelized.
- Peel all sweet potatoes and cube 2 1/2 quarts into 1-inch pieces, and then remaining 1 1/2 quarts into 1/4-inch pieces.
- Add vegetable base, spices, water, peanut butter and Roma tomatoes. Cover and bring to boil.
- Add large sweet potato cubes to boiling soup and cook until tender.
- Remove from heat and allow soup to rest.
- Puree soup in blender or with immersion blender until silky smooth.
- Add remaining smaller sweet potato pieces and simmer — heat for 20-30 minutes.
Try some yummy toppings:
- Crispy fried onions
- Roasted peanuts
- Plain yogurt
- Garden fresh organic cilantro
Eat me! I’m in season and fresh!