West African Barley and Kale Soup with Crispy baked tofu

To think we had an over 65 and sunny day not too long ago. This is what I love about Tennessee. Forty degree weather may seem horrible, but after living in Wisconsin for four years, I really can’t complain.

Today, we’re staying home. As in cozy up by the fire place, enjoy a hearty bowl of soup and play board games until late. Why?  Because mom said we’re good on groceries and have no reason to venture out.

This wholesome West African Barley and Kale Soup definitely pleased my hungry lot at home. Each bite is a burst of flavors that warm you up from the inside out. The richness of the peanuts, some heat from the scotch bonnet pepper and the hint of fresh ginger and other fresh herbs.  “Groundnut soup” is traditional served with rice. Here the addition of some cooked barley and chopped kale makes it that complete meal.

Kicking it up a notch and keeping it vegan friendly with some crispy baked tofu and kale. Everyone deserves a bowl and I hope you get to try it. Don’t forget to share on social media what you’re cooking from the Afrovitalityeats kitchen.

West African Barley and Kale Soup with Crispy baked tofu

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Course Main Dish

Cuisine Cameroon, West African

Ingredients

  

• 1/2 cup roasted peanuts
• 1 cup cooked barley
• 2 roma tomatoes diced (About a cup and a half )
• 1 small onion 1/ 2 sliced and 1/2 blended with fresh herbs)
• 2 sprigs cilantro
• 3 cloves Of garlic
• 1/2 inch chunk of ginger
• 2 scotch bonnet pepper
• 2 tbsp cooking oil

Baked Tofu

• 1/2 tsp Garlic powder
• 1/2 tsp onion powder
• 1 Tbsp essie spice mekko dry rub
• 1/2 tsp Kosher salt
• 1 tbsp olive oil

Instructions

 

• Dry tofu by wrapping with kitchen towel, place on chopping board and add weight. (Do this while you prep other ingredients or longer) After drying , slice into 1/2 inch cubes and transfer into a bowl big enough to toss. Drizzle about a Tablespoon of olive oil and mix well to coat Tofu. Combine all ingredients for dry rub in a bowl and mix. Toss with tofu until well coated.
• Bake for 20-25 minutes at 400 until brown and crispy on the outside. Set aside
• Blend roasted peanuts into a smooth paste ( Add a little bit of water if necessary, depending on type of blender used). Mix paste with 1/2 cup of water until creamy. Set aside
• Blend half of the onion, garlic, ginger , spring onion and parsley with a little bit of water. Set aside .
• In a deep skillet, heat oil and saute onions for 2-3 minutes. Add tomatoes and cook for another 5 minutes or until it's reduced to a sauce. Stir in creamy peanut, 3 cups of water and bring to a gentle simmer. Cook uncovered for 10-15 minutes or until foam clears from the surface. Add in fresh herb blend, and simmer for another 5 minutes
• Season soup to taste with maggi / salt, then add in cooked barley and chopped kale, Cook for 3-5 minutes ( Adding more water and adjusting seasoning if you want a lighter soup).
• Serve warm , topped with tofu.