Editor’s Note: This is recipe #3 in a 4-part series of recipes graciously shared from the community-inspired kitchen of Josmine Evans, founder of the Detroit-based Indigo Culinary Co. These offerings are prepared with the love and joy that come from cultivating our deep connections to community, the land, our past, and our present. See Edition 26 for recipe #1 – a delicious and comforting pot of homemade collard greens; and Edition 27 for recipe #2 – a healing tonic made from locally sourced sassafras!
When we think of harvest, we often picture abundance, but for Black communities, harvest has also meant resilience. Two crops in particular, the sweet potato and the peanut, stand as testaments to survival, creativity, and brilliance in the face of oppression.
Sweet potatoes have been cultivated in the Americas for thousands of years, but in the hands of enslaved Africans in the South, they became a food of endurance and comfort. Nutritious, versatile, and able to thrive in poor soil, the sweet potato nourished bodies through scarcity and later became a centerpiece of African American cooking from everyday suppers to sacred holiday tables.
Peanuts tell another layered story. In the 19th and 20th centuries, peanuts became central to Black agricultural life, especially as freed people worked to establish farms and economic independence. This legacy was carried forward most famously by Dr. George Washington Carver whose pioneering agricultural research at Tuskegee Institute uplifted Black farmers by promoting peanuts, sweet potatoes, and other crops that replenished the soil, reduced reliance on cotton, and opened new markets for Black rural communities. Carver developed hundreds of uses for peanuts and sweet potatoes, but more importantly, he offered a vision of farming as both science and liberation.
These crops are living archives, reminders of how food carries memory, science, and culture across generations. In this season of harvest, to cook with sweet potatoes and peanuts is to honor resilience, resourcefulness and the unbroken line of Black agricultural genius.
Ingredients:
- 2 large sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 inch piece of ginger, peeled and grated
- 2 tablespoons tomato paste
- 1 medium carrot, peeled and chopped
- 1 can (14 oz) coconut milk (or use chicken/vegetable broth for a less rich version)
- 3 cups vegetable broth or chicken broth
- 1/2 cup peanut butter (smooth or chunky but preferably unsweetened)
- 2 teaspoons ‘Juneteenth Jawn’ (get your jar of this special spice at https://www.indigoculinaryco.com/oja/p/juneteenth-jawn)
- Salt to taste
- Lime wedges
- Fresh cilantro or parsley for garnish
- Chopped peanuts (optional, for texture and garnish)
Instructions:
1. Cook the Vegetables:
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook for 5–7 minutes, until softened and translucent.
- Add the minced garlic, grated ginger, and ‘Juneteenth Jawn’ sautee for 1–2 minutes until fragrant.
- Stir in the peanut butter and tomato paste, breaking it up with a spoon or whisk as it melts
- Add the cubed sweet potatoes and chopped carrots to the pot. Stir to combine with the onion, garlic, and ginger.
2. Add the Liquid:
- Immediately pour in the vegetable or chicken broth and bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer and cook for about 15-20 minutes, stirring occasionall,y until the sweet potatoes are fork-tender.
3. Add Coconut Milk:
- Add the coconut milk and continue to simmer, stirring occasionally, for another 5-7 minutes.
- If the soup is too thick for your liking, you can add a little more broth or water to reach your desired consistency.
5. Optional: Blend the Soup:
- Use an immersion blender to carefully blend the soup directly in the pot until smooth and creamy. Alternatively, you can transfer the soup in batches to a regular blender. (Be cautious when blending hot liquids)
6. Serve:
- Ladle the soup into bowls and garnish with chopped fresh cilantro or parsley.
- For extra texture and a bit of crunch, sprinkle with chopped peanuts on top.
- Serve with lime wedges
This Sweet Potato and Peanut Soup is a hearty fall dish that blends the natural sweetness of sweet potatoes with the savory depth of peanuts. Inspired by both African and Southern soul food traditions, this soup is flavorful, nutritious, and satisfying. Today, they remain symbols of how communities have adapted, survived, and thrived despite systemic oppression.
Reflection
As you prepare this soup, remember that food is never just about eating—it is about memory, land, and lineage. Sweet potatoes and peanuts carry stories of how Black people adapted, resiste,d and thrived in the face of oppression.
Dr. George Washington Carver reminded us that land and crops could be tools of freedom, teaching farmers to turn to sweet potatoes, peanuts and other “alternative” crops not just for sustenance but for sustainability. His vision remains a guide: food as liberation, farming as community care.
Today, organizations like the Detroit Black Farmer Land Fund continue that legacy, ensuring access to land and fresh produce for Black communities. Supporting this work, sharing these meals, and keeping these crops in our kitchens are ways to honor the past and nourish the path forward.
Josmine Evans weaves together food, culture, and storytelling through her work at Indigo Culinary Co. Evans offers her collection of stories and experiences, affirming collective identities and planting seeds for future generations to appreciate the rich tapestry of African diaspora cuisine. Learn more about her work @indigoculinaryco.com
