Ethiopian Peanut Soup

Many believe that Ethiopia’s Jewish population, the Beta Israel, are the descendants of Solomon and Bathsheba. It has also been suggested that the ancestors of many in the community were from four of the lost tribes of Israel, Dan, Naphtali, Gad, and Asher.

2 chicken breasts, boneless and skinless

2 10-½ ounce cans chicken broth concentrate or 2 quarts pre-made chicken broth

2 onions, peeled and cut into eighths

1 sweet potato, peeled and coarsely chopped

3 carrots, peeled and coarsely chopped

1/3 cup long grain rice (preferably basmati rice)

1 ½ teaspoons Berbere spice (or ½t. ground coriander,½ t. nutmeg, ¼ t. cinnamon, mixed)

½ tablespoon kosher salt

1 cup peanut butter, preferably smooth

3 Tablespoons chopped roasted peanuts for garnish (optional)

1. Rinse the chicken breasts in cold water and then place in a 4 quart saucepan with the canned chicken broth.
2.  Add four cans of water, the onions, sweet potato, and carrots to the other ingredients in the pot. Bring to a boil and then simmer, covered, over moderately low heat for 30 minutes or until the chicken meat is cooked.
3. Remove the chicken from the soup. When cool enough to handle, shred the chicken and set aside.
4.  Place about one third of the soup and the vegetables in an electric blender and blend until very smooth. Place the blended soup in a clean 6 quart saucepan. Add half or all of the remaining soup into the blender and blend until smooth. Pour into the saucepan, leaving 1-2 cups in the blender. Add the peanut butter to the remaining soup in the blender and blend until smooth. Add to the saucepan and bring to a boil
5. Add the rice, Berbere spice or mixed spices, and salt. Cover and reduce the heat to low. Cook for 20 minutes until rice is cooked through.
6.  Serve each bowl of soup topped with some shredded chicken meat and a sprinkling of chopped peanuts.

Serves 8-10