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Feb 1, 2011 08:29 AM

Carla's African Groundnut Soup

Facing yet another foot and a half of snow in the Boston area, I bought all the ingredients to make Carla Hall's winning African Groundnut Soup from the Top Chef U. S. Open Challenge. The recipe calls for five tablespoons of chermoula spice mix. The chermula recipes that I've seen on line are for a spice paste, but in the video on the Bravo site, it looks like they used a dry spice mix. I'll probably just make a paste, but thought I'd check and see if anyone else has made the soup and could give some input on which direction to go in. Thanks!

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  1. I've been wanting to try that recipe too. How did it work out? What chermula did you use/

    1 Reply
    1. re: eel

      The soup was labor-intensive but very good, and certainly nutritious. I halved the recipe, and just added some lemon, cilantro, parsley, cumin, saffron, turmeric and paprika instead of making the chermoula paste. Sorry, I didn't measure. I'd go easy on the extra spices, though, since it's a pretty strongly flavored soup. Even half the recipe makes a lot, so careful if you do the full recipe. You'll be eating it for days!