| Chickpea soup with prunes | Chicken peanut soup | ||
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Puree half of the chickpeas. Soak the
prunes one hour and cut them into pieces. Mix the chickpea puree with
the chickpeas, the prunes and the stock and pepper and salt to taste and
bring this to the boil. Simmer for 5 minutes and sprinkle the soup with
onions and dill. See also a recipe for chickpea soup from Greece. |
Bring the chicken stock to the boil with
the onion, the chicken, the peppers and the tomatoes and simmer for half
an hour. Take the chicken breast out and cut it in strips. Puree the
soup. Add the peanut butter and stir well. Add the chicken strips and
reheat the soup. This is a soup from Togo. Togo was inhabited by tribes and known as part of the "Slave Coast" until 1884, when it became a German protectorate. In 1918, the French took over until 1960. On 13 January 1967, there was a military coup, which is celebrated at Liberation Day. Click on culinary calendar for more links between history and cooking. |
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