African Plantain Corn Soup Recipe

Recipe By Slurrp

African Plantain Corn Soup is a hearty and flavorful dish that combines the sweetness of ripe plantains with the earthiness of corn. This soup is a popular dish in many African countries and is often enjoyed as a main course. The plantains add a creamy texture to the soup, while the corn provides a satisfying crunch. With the addition of spices and herbs, this soup is bursting with flavor and is perfect for a cozy meal on a chilly day.

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African Plantain Corn Soup
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Ingredients for African Plantain Corn Soup Recipe

  • 1/2 tablespoon Oil
  • 1/4 Onion, Diced
  • 3/4 cloves Cloves Garlic, Minced
  • 1/2 Ripe Plantains, Peeled And Diced
  • 1/2 cup Corn Kernels
  • 1 cup Vegetable Broth
  • 1/4 teaspoon Ground Cumin
  • 0.13 teaspoon Paprika
  • 0.13 teaspoon Turmeric
  • 0.13 teaspoon Dried Thyme
  • 1/4 cup Coconut Milk
  • As required Salt And Pepper To Taste
  • as needed Fresh Herbs For Garnish

Directions: African Plantain Corn Soup Recipe

Cooking Directions

  • STEP 1.In a large pot, heat oil over medium heat and sauté onions and garlic until fragrant.
  • STEP 2.Add diced plantains and cook until they start to soften.
  • STEP 3.Stir in corn kernels, vegetable broth, and spices. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
  • STEP 4.Using an immersion blender or regular blender, puree the soup until smooth.
  • STEP 5.Return the soup to the pot and stir in coconut milk. Simmer for an additional 5 minutes.
  • STEP 6.Season with salt and pepper to taste.
  • STEP 7.Serve hot and garnish with fresh herbs, if desired.

Cooking Tips

  • Choose ripe plantains for a sweeter flavor and softer texture.
  • For a spicier kick, add a pinch of cayenne pepper or chili flakes.
  • If you prefer a chunkier soup, reserve some of the corn kernels and plantain chunks before pureeing.

Storage and Serving

  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat the soup on the stovetop over low heat, stirring occasionally.
  • Serve the soup as a main course with crusty bread or rice on the side.
Nutrition
value
61
calories per serving
1 g Fat3 g Protein9 g Carbs7 g FiberOther

Current Totals

  • Fat
    1g
  • Protein
    3g
  • Carbs
    9g
  • Fiber
    7g

MacroNutrients

  • Carbs
    9g
  • Protein
    3g
  • Fiber
    7g

Fats

  • Fat
    1g

Vitamins & Minerals

  • Calcium
    79mg
  • Iron
    3mg
  • Vitamin A
    598mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    56mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    26mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    54mg
  • Manganese
    1mg
  • Phosphorus
    31mg
  • Selenium
    3mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp