This recipe is something I grew up eating. It had to have been one of my favorite foods I can remember from my childhood. I especially loved eating this soup with rice or boiled plantain. When I first went vegan, I initially decided to give up on all traditional African food as they are in no way, shape or form vegan. At the time, I didn’t know of ways to create vegan options.
Recently, I began to have a strong craving for this peanut soup (blame pregnancy hormones lol). I headed to my kitchen determined to find a vegan version which tasted close to the way my mom used to make it,,, and, Tada, this recipe was born. I was blown away by how good the final product was and also how it tasted just like what my mom used to make…minus the oil and all the other not-so-good-for-you crap.
1/2 cup creamy organic peanut butter
1/4 cup Sweet Chilli sauce (store bought or homemade)
1 tsp Braggs aminos
1/2 tsp apple cider vinegar
Salt to taste
Homemade sweet Chilli sauce recipe:
1/4 cup water
1/4 cup rice vinegar
3 tbsp sugar
1 tsp crushed red pepper
1/4 tsp Chilli powder
1 clove of garlic minced (1/8 tsp garlic powder)
Salt to taste
In a medium-sized bowl:
1) Add water, rice vinegar, sugar, crushed red pepper, Chilli powder, and garlic clove/powder
2) Place a small saucepan on medium heat
3) Add peanut butter and stir
4) Begin adding the sweet Chilli sauce little by little as peanut butter melts
5) Add Braggs aminos and apple cider vinegar. Continue to stir.
5) Lower the heat once all sweet Chilli sauce has been added.
6) Allow peanut sauce to simmer until you achieve the desired sauce consistency.
7) Remove saucepan from heat and allow to cool down.
8) Serve with your favorite complimentary food.
Complimentary food items: Can be served with white rice, boiled plantain, fried plantain, boiled yams.