Peanut soup from Jubilee: Recipes from Two Centuries of African-American Cooking (page 139) by Toni Tipton-Martin

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • CynthiasCooking on January 01, 2022

    We made this as part of a dinner cooked entirely from this book. I wasn't sure I was going to like this but I liked it enough to make it again the following week. We tried a variety of hot sauces in it - it made a difference. None of them were bad but some worked better than others with the flavors to make the dish more special tasting. My favorite of the ones we tried was green Tobasco. I didn't think red Tobasco went very well. We also tried a local hot sauce that was bettter than the red Tobasco but the Green Tobasco was still my favorite among those three. So try different suaces with it!

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