Around the World in 30 Soups: This month we’re collaborating with chefs, cookbook authors, and our own Kitchn crew to share a globetrotting adventure in soups from countries and cuisines around the world. Today’s stop: Jamaica.
Ingredients
2 tablespoons peanut or coconut oil
1 tablespoon brown sugar
1 medium yellow onion, minced
1 tablespoon minced ginger
3 cloves garlic, minced
2 tablespoons tomato paste
2 cups peeled, seeded, and diced tomatoes
1 cup diced yellow squash
1 cup sliced zucchini
1 cup cubed butternut or acorn squash
1 cup cubed white potato
1/2 cup chopped green bell pepper
1 cup chopped carrot
1 cup natural, creamy peanut butter (or use almond butter if allergic to peanuts)
Salt and freshly cracked black pepper to taste
1 whole Scotch bonnet pepper
1/2 cup whole roasted peanuts or almonds, for garnish
Fried ripe plantain, for garnish (optional)
Instructions
Heat the peanut or coconut oil in a large saucepan or soup pot over medium-high heat. Add the brown sugar and cook for about 1 minute. Add the onion, ginger, and garlic, and sauté until translucent, 3 or 4 minutes. Stir in the tomato paste and cook for about 1 minute.
Add the diced tomatoes and bring to a boil. Reduce heat to low and cook for about 5 minutes, stirring frequently. Add the yellow squash, zucchini, butternut squash, potato, bell pepper, and carrot, and cook, stirring occasionally, for about 3 minutes.
Add enough water to the pot to give the dish the consistency of a stew (1 to 2 cups), and simmer for 5 minutes. Stir in the peanut butter, add salt and pepper to taste, and add the whole Scotch bonnet pepper. Partially cover, and cook for another 20 minutes, gently stirring from time to time and adding water as necessary to maintain a stew-like consistency. Adjust seasonings.
To serve, garnish with roasted peanuts or almonds, and serve with fried plantains on the side, if desired.
