Malian Millet and Vegetable Soup

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A hearty, nourishing Malian millet soup that simmers pearl millet in a tomato-rich broth with sweet potato, okra, leafy greens, and a swirl of peanut butter for body. This everyday Sahel dish is filling, gently spiced, and traditionally enjoyed as a comforting lunch or dinner across Mali and neighboring regions.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 14 gFat
• 2.5 gSaturated Fat
• 56 gCarbs
• 7 gFiber
• 7 gSugar
• 12 gProtein
• 520 mgSodium
• 680 mgPotassium
• 95 mgCalcium
• 3.8 mgIron
• 26 mgVitamin C
• 290 mcgVitamin A

Ingredients

For the millet base

• 1 cup pearl millet, rinsed and drained
• 3 cups water
• 1/2 teaspoon fine sea salt

For the soup broth

• 2 tablespoons peanut oil (or vegetable oil)
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 medium ripe tomatoes, diced (or 1 cup canned crushed tomatoes)
• 1 small Scotch bonnet or habanero, pierced with a knife
• 1 tablespoon tomato paste
• 4 cups low-sodium chicken or vegetable stock

For the vegetables and finish

• 1 medium sweet potato (about 8 oz), peeled and diced into 1/2-inch cubes
• 12 fresh or frozen okra pods, trimmed and sliced into 1/2-inch rounds
• 3 cups chopped collard greens (or spinach), stems removed
• 3 tablespoons creamy peanut butter (unsweetened)
• 1 teaspoon fine sea salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 lime, cut into wedges for serving

Directions

1. Rinse the millet under cool water, then combine with 3 cups water and 1/2 teaspoon salt in a medium saucepan. Bring to a boil over high heat, reduce to low, cover, and simmer gently for 20-25 minutes until the grains are tender and the water is mostly absorbed. Set aside off the heat.
2. While the millet cooks, warm the peanut oil in a large heavy pot over medium heat. Add the chopped onion and cook for 4-5 minutes until translucent and just turning golden at the edges.
3. Stir in the garlic, ginger, diced tomatoes, tomato paste, and the pierced Scotch bonnet. Cook for 5-6 minutes, stirring often, until the tomatoes break down and the mixture becomes thick and glossy.
4. Pour in the stock, add the diced sweet potato, and bring to a steady simmer. Cook uncovered for 10 minutes, or until the sweet potato is just tender when pierced with a fork.
5. Add the sliced okra and chopped collard greens. Simmer for another 5-7 minutes until the okra is tender and the greens have wilted into the broth.
6. Whisk the peanut butter with about 1/2 cup of the hot broth in a small bowl until smooth, then stir the peanut mixture back into the pot. Add the cooked millet, 1 teaspoon salt, and black pepper; stir gently and simmer 3-4 minutes more to meld the flavors.
7. Remove and discard the Scotch bonnet (or leave it in for extra heat). Taste and adjust seasoning. Serve hot in deep bowls with a wedge of lime on the side for squeezing over each portion.

Cook’s Notes

• Toast the dry millet in the saucepan for 2-3 minutes before adding water to deepen its nutty flavor.
• If pearl millet is unavailable, hulled foxtail millet or sorghum are excellent traditional substitutes used across the Sahel.
• Piercing the Scotch bonnet lets flavor seep into the broth while keeping the heat manageable; remove it earlier for a milder soup.
• For a richer version, simmer a small smoked chicken thigh or beef shank in the broth during step 3, then shred the meat back in at the end.
• Leftover soup thickens considerably once cooled; thin with a splash of stock or water when reheating and adjust salt before serving.

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