“In alphabetical order” typically means from A to Z. In fact, I’m not sure I’ve ever heard anyone say, “from Z to A”; and while obviously people do things in reverse order sometimes, it is only occasional, and rarely, if ever, for a reason except in acknowledgment that it always goes the other direction.
When going “regular” alphabetically by name, I am often at the very beginning — especially if there are no Aarons to consider. That is, if using first names. Now that I’m a Miller, I can be solidly in the last-name middle of things, but my maiden name is Weber, so I had two decades of also being at the end.
It all depended on the context, of course, whether it was proper to breathe a sigh of relief or of despair when I entered an alphabetical-by-name situation…or perhaps both, in emotionally conflicting circumstances. The schedule for speeches in my public-speaking college class? Praise the Lord I have time to overthink my impending doom; and also, oh dear now I will.
So while we have completed walking through the alphabet in my articles over the past half year, it also seems appropriate to turn around and come back the other direction. It’s particularly providential considering that 26 letters x 2 = 52 weeks, and it resolves the lingering level of asymmetry of alphabetizing in a single direction. Plus, maybe this time I won’t forget a letter. Time will tell.
This does then bring us right back to Z. It was nice of me to stick X in there so we didn’t have two in a row, but one week isn’t much extra time in which to come up with another non-zucchini recipe. Again, I don’t have anything against those particular summer squash (in fact, I already ate some today), but they are the accepted norm for this letter. You know I can’t be normal.
By happenstance I worked backwards for today’s recipe, right as I began working backwards through the alphabet; meaning, I first made the sweet potato peanut butter soup, and then chose it for this. I know the style is common in at least some countries of central Africa, and figured I could finagle it into fitting into a Z country; fortunately, it took barely any mental gymnastics to make it appropriate. In fact, the soup features typical savory usage of peanut butter that could be from either/both Zimbabwe or Zambia!
It sounds strange to us Americans, mostly saving peanut butter for sweet applications — like spread on the pancake I just fixed for Benson, or smeared in a peanut butter and jelly sandwich of course. Peanut butter cake, peanut butter pie, peanut butter milkshake…these are all classics for us. But having it in savory porridge, cooked greens, and chicken stew, now that’s a little different for our tastes, perhaps even unnervingly so.
Yet consider that peanuts are a legume, and not inherently sweet. Peanut butter is rich, full of body and umami, and I find that even in sweet applications a healthy dose of salt amps up its nutty flavor more than sugar does. It’s a great combo of satiating protein and fat, one that Brian often chooses by the straight spoonful when he needs a quick pick-me-up.
All that to say, even apart from my deep attachment to many things African, I think the Zambians and Zimbabweans are onto something good with the peanut butter in the main meal ideas. Try it and see what you think.
Sweet Potato Peanut Butter Soup
I’ve written about a peanut-butter-tomato soup before, but it’s been a while, and why hold back when we’re onto something so good? Also called groundnuts, peanuts are actually the second largest crop in Zambia; hence why they are so ubiquitous in the cuisine, both as roasted nuts themselves or ground into paste/butter. I still remember some of the delicious groundnut dishes I had visiting nearby Uganda. Perhaps we will find it inspirational to eat food from a warmer climate this week when ours is currently focused on absolute frigidity.
Prep tips: toss in some beans if you want a complementary protein addition, and top with roasted chopped peanuts if you have some.
2 tablespoons peanut oil (or other oil of choice)
1 large onion, chopped
1” piece ginger, minced
2-3 tablespoons tomato paste
¼ cup creamy peanut butter
4+ cups beef broth
¼ teaspoon dried thyme
2 bay leaves
cayenne pepper to taste
1-2 white (or regular) sweet potatoes, unpeeled; diced
couple handfuls of fresh spinach
Saute onion in oil until golden; stir in ginger, tomato paste, and peanut butter. Cook for a couple minutes, then add broth, thyme, bay leaves, and cayenne. Bring to a simmer; add sweet potatoes and salt to taste; and simmer until potatoes are tender. Toss spinach in, and serve.
