Category Archives: Senegalese

Senegalese Cashew Soup

Wow, this is one of the best ‘soups’ I’ve tasted. Its more the consistency of chili and with the tofu and chickpea accessories – its totally a meal. It takes some time to prepare but the combination of flavours, running the gambit from Caribbean to Indian to Middle Eastern, are truly memorable.

  • 2 1/2 C Vegetable Stock (more if you want a soup-y consistency)
  • 1 Tin Chopped Tomato, 22-28 ounces
  • 1 Sweet Potato, chopped
  • 1 C Chickpeas, Cooked
  • 1 C Cashews
  • 1 T Ginger, chopped
  • 1 T Garlic, chopped
  • 2 C Onions, chopped
  • 1-3 Hot Peppers, chopped
  • 2 t Cumin
  • 2 t Coriander
  • 2 t Curry Powder
  • 1 t Salt
  • 2 T Olive oil
  • 2 t Coconut Oil
  • Senegalese Tofu
  • Senegalese Spicy Chickpeas
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First, process the cashews, chickpeas and 1/2 C of the stock into a paste, set aside.

Next heat the oils over medium in a stock pot. Add the onions and saute until soft, about 5 minutes. Add the ginger, garlic and hot peppers, saute for an additional 2-3 minutes. Add the dry spices including the salt and sautee for another minute.

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Add tomatoes, sweet potato and the remainder of the stock, stir to blend. Reduce heat to medium low, cover and simmer for 30 minutes or until sweet potatoes are tender. With a stick blender, process the soup until the desired consistency. I would leave a few potato chunks intact but its a texture call for me. Next, whisk in the cashew paste and stir to blend. Cover and simmer for another 5 minutes for flavours to blend.IMG_1730

Plate up 1 to 2 C of soup, add Senegalese Tofu slices, Senegalese Spicy Chickpeas, some cashews and a bit of cilantro. Good to go.

I wouldn’t change much to this recipe except maybe adding a teaspoon or two of fresh lemon juice. I’ll try that next time.

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Senegalese Tofu

Another ‘accessory’ on the way to Senegalese Cashew Soup, yay. I liked this so much by itself that it became dinner. I’ll whip up another round for the soup tomorrow.

Tofu

  • 1 lb Extra Firm Tofu, dried, sliced 1/2″
  • 2 T Olive Oil
  • 1 t Coconut Oil

Marinade

  • 1 C Coconut Milk
  • 1 T Cumin
  • 1 T Coriander
  • 1 T Coconut Sugar
  • 1/2 t Cayenne
  • 1 Serrano Pepper, Cut into pieces

Coating

  • 1/2 C Cashews
  • 1/2 t Cumin
  • 1/2 t Coriander
  • 1/2 t Coconut Sugar
  • 1/2 t Cayenne
  • 1 T Flour

Drying out the tofu allows for better absorption of flavours. Methods for doing so vary but I use two plates, loads of paper towels and IMG_1704something weighing 5 lbs. The bottom to top stack: plate, paper towels, tofu, paper towels, plate, and then the 5 lb thing ( I use a bag of sugar I bought in 1998). You’ll probably want to replace the paper towels after 15 minutes.

Whisk up marinade ingredients in a small bowl. Place dried tofu slices in a large Ziploc with marinade. Seal, turn over a few times to coat, Place in fridge overnight.

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Next day, place coating ingredients in a food processor and pulse until coarse consistency. Remove to a plate. Drain tofu of excess marinade, dredge in coating, then fry in coconut/olive oils over med high heat until browned – about 3-4 minutes each side.

If the tofu and chickpea accessories for the Senegalese Cashew soup are representative of Senegalese cooking, I’m definitely on the hunt for Senegalese restaurants!

Senegalese Spicy Chickpeas

Ramping up for a Senegalese Cashew Soup, I made the ‘accessories’ first. These heavily spiced chickpeas are used to top off the soup however, I found they are quite good solo as a snack. I tried two versions, one with coconut oil, the other with olive oil. I’m not a fan of coconut oil strictly from a sat fat perspective, however the olive version does not have even half the flavour of the coconut oil version. Balance, always balance.

  • 2 C Chickpeas, Cooked
  • 1 t Cumin
  • 1 t Coriander
  • 1 t Salt
  • 1 t Coconut Sugar
  • 2 t Coconut Oil
  • 1/2 t Cayenne

Heat coconut oil in microwave until liquid, about 20 seconds. Mix coconut oil and all other ingredients in a large bowl, coat well. Preheat oven to 200, spread chickpeas over baking pan in a single layer. Bake for 20 minutes.

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Hopefully tonight I can get to the Spicy Senegalese Tofu and then the Senegalese Cashew Soup, however a wine-tasting may interrupt. The horror.