Traditional Zimbabwean Chicken and Veggie Soup

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 4 cups vegetable stock, divided
• ½ cup peanut butter
• 2 cups canned diced tomatoes, with juices
• ¼ teaspoon crushed red pepper flakes, or more to taste
• 1 cup finely chopped cabbage
• 1 cup chopped sweet potato
• 1 cup peeled and chopped carrot
• 1 cup peeled and chopped turnip
• 1 cup chopped okra
• 1 cup chopped cooked chicken, or to taste

Step 1

Lightly heat the olive oil in a large pot over medium heat. Add the chopped onion and cook, stirring now and then, until it becomes soft and translucent—this should take about 5 minutes. Next, whisk together half a cup of vegetable stock and the peanut butter right in the pot with the onions until everything is smooth and combined. Pour in the rest of the vegetable stock, the diced tomatoes with their juice, and a pinch of crushed red pepper flakes. Bring the mixture to a boil, then lower the heat and let it simmer gently for about 30 minutes, stirring occasionally.

Step 2

Once that’s bubbling nicely, add the cabbage, sweet potato, carrot, and turnip to the pot. Keep it simmering, stirring every now and then, until these veggies are tender—around another 30 minutes. Finally, toss in the okra and chicken, and continue to simmer until the okra softens and the chicken is cooked through, which should take about 30 more minutes. Give it a taste and adjust seasoning if needed before serving.