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West African Barley and Kale Soup

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.