African Peanut Soup

After leaving the kitchen as a baker I went around the corner and started making soup. This was one that surprised me with it's popularity.

AFRICAN PEANUT SOUP (adapted from the More-With-Less Cookbook)

The MWL version is called West African Groundnut Stew and I've taken a few liberties with it. Chicken instead of beef, diced tomatoes instead of paste; adding cumin & oregano; chopped peanuts and peanut butter instead of just crunchy peanut butter. ...just a few liberties

Here's my scaled-down version, but make it as you like. Of course, it's better when made with chicken broth so you have to adjust the salt if you do.

Butter: 1 oz.
Onions, diced: about 1 1/2
Garlic, minced: about 1 T.
Diced Tomatoes: 1 28 oz. can
Water or broth: 1/2 gal.
Nutmeg: 3/4 t.
Chili Powder: 3 1/2 t.
Cumin: 1/4 t.
Oregano: 1/4 t.
Cayenne: to taste
Salt: 1 1/8 t.
Peanuts, chopped: 3/4 c.
Peanut Butter (I used smooth): 1/2 c.
Rice (I used long-grain brown): 1 c.
Cooked chicken, cubed or shredded: about 2 cups

Sauté onions and garlic in butter.
Add tomatoes, water (broth), and spices.
Bring to slow boil.
While soup is heating prepare peanuts.
Add peanuts, peanut butter, rice, chicken and cook until rice is done.
Stir occasionally to keep rice from burning on the bottom of the pot and to break up clumps of peanut butter. Reduce heat once the rice is cooked.