African Peanut Soup
This oddly wonderful combination of ingredients make a surprisingly different and delicious soup that everyone will enjoy! Serve with a dollop of sour cream on top and some crusty bread for dipping. YUM!
This oddly wonderful combination of ingredients make a surprisingly different and delicious soup that everyone will enjoy! Serve with a dollop of sour cream on top and some crusty bread for dipping. YUM!
I lived in Kenya for 4 years and with a few small changes this was almost perfect! Omit the mushrooms, use chunky salsa for 1 of the cans of diced tomatoes, add fresh crushed peanuts after it is done, and use chicken broth not veggy broth. Also, spice the chicken (while browning) with garlic - fresh is the best!Read More
I lived in Kenya for 4 years and with a few small changes this was almost perfect! Omit the mushrooms, use chunky salsa for 1 of the cans of diced tomatoes, add fresh crushed peanuts after it is done, and use chicken broth not veggy broth. Also, spice the chicken (while browning) with garlic - fresh is the best!
Exceptionally chic and delicious! My boyfriend and I loved it and I brought it to a party and received the best comments by everyone. I added some sesame seed oil, fresh cilantro, shredded carrots, a sweet potato, and since I like things spicy I added a small jar of spicy salsa, finely chopped hot pepper, and used spicy olive oil. Since I added more I added more broth and used chicken broth instead. I used basmati rice and smooth peanut butter. I also topped it with sour cream and some cilantro. This soup is extraordinary full of flavour and I will make it over and over again. Try it-you’ll like it!
I thought this was rather tasty. I cut the recipe in half, as there were only 2 people going to be eating it! On a whim, I added 1/4 tsp. of chili powder instead of the 1/8 it would have called for, and I did closer to a half cup of peanut butter. The extra chili powder was excellent. The extra peanut butter was ok, but what it calls for would be fine too. The only complaint I have is that I need about double the time to get the rice cooked-- 15 minutes wasn't nearly enough time. I will still make this again.
Yummy, and easy to make. I love the peanut butter and red bell peppers together. Things I did differently or that weren't specified: I used Jif Extra Crunchy peanut butter because it was the only extra crunchy one I could find in the supermarket. I was afraid it would be too sweet (I usually buy natural nut butters), but it was fine. I might add a pinch more chili powder next time. Since I was using brown rice that normally takes 45-50 minutes to cook, I cooked it for about 30 before tossing it into the soup. Next time, I will probably up the rice to at least 3/4 cup, if not a cup. I did add the sour cream, but it is delicious when served alone, too.
Delicious. Using a NATURAL peanut butter is a must for this recipe... natural has a more peanutty flavor suited better to this recipe. I used vegetable broth. I did make a few changes. I added a chopped jalepeno with the peppers; used tricolored peppers... mine turned out a little paler than the photo-- not the prettiest color, so I added a little bit of tomato sauce to darken it-- which I found improved the flavor. Even brought some to a friend from Ghana-- she thought this was tasty and very authentic (although she is used to creamy peanut butter herself.) Edit: Wanted to add that this is probably something you'll either love or hate. Very distinct flavor.
The five-star rating is for the inspiration. I'd never have thought of making this had I not come across this recipe. However, like many, I did make my own changes to give it more flavor. I added cinnamon, cloves, and crushed red pepper and increased the chili powder significantly. I also doubled the garlic just because I felt like it and added thinly sliced zucchini for more bulk. I found that the soup was very versatile and handled the changes and additions very well. Have fun with this recipe and make it your own. Oh, and the flavors definitely do get more intense with time. Lovely!
This soup was delicious. I personally liked the crunchy peanuts, but my fiance didn't, so next time I will use creamy peanut butter. I added one cubed sweet potato in the 30 minute simmer stage, and I also used 10 minute brown rice to cut down on cooking time. It turned out wonderfully!
Wow -- this was my favorite new recipe I have tried recently. Both my husband and I loved it! I added the rice earlier and cooked it longer afterwards.
As good as expected. I agree with others that spices can -- and should -- be increased. Certainly twice the chili powder, and a little cinnamon and/or cumin would be good too. I used various coloured bell peppers, all natural peanut butter, and white rice to cut down on the cooking time. Delicious. I bet it would be great with cilantro on top!
I absolutely LOVE this recipe. I made it three times within the first week I discovered it, and it's always a crowd pleaser. It's unfamiliar and savory. Like many others, I also substituted chunky salsa for the tomatoes. I use chicken broth instead of the veggie stock, and I also saute the garlic from the get-go with my onions and peppers. I also add an uncooked chicken breast after it's been simmering about 20 minutes. After it's cooked I take it out and shred it before adding it back to the pot. I've used white rice, as opposed to brown. When I add the rice, I also add a peeled/chopped potato, making it extra hearty. For the peanut butter I've used Jif extra crunchy. I've noticed a lot of people concerned about the sweetness in processed vs. natural, but I think it's a good flavor. You honestly don't even taste the peanut butter if you measure it right. The peanuts add extra bulk to the stew, while giving it a nice creamy consistency. Served with sour cream to cut the spiciness (Everyone else likes spicy, but I don't so much). I HIGHLY recommend this recipe. Give it a shot.
OMG! This soup was delicious. Who knew that tomato, red pepper, and peanut butter was such a wonderful combination?! I made it almost exactly as indicated except I made only half a recipe as I only had one red pepper on hand, I doubled the chilli powder as other reviewers had suggested, and I put the rice in with the crushed tomatoes and broth as it takes 30-40 minutes to cook brown rice.
I really enjoyed this soup. I doubled the amount of rice, precooked it, I added it cooked and let is simmer for 20 min at the end. I also added diced cooked chicken, it was thicker like a gumbo. I also used chunky jif pb, doubled the chili powder and used chicken stock instead of veg, since its all I had. I will definately make this again.
This is a new favorite in my household and by everyone we've asked to try it. My hubby has to have meat so I also add two seasoned, shredded chicken breasts. I upped the rice the second time we had this to 1 3/4 cups. I've added shredded carrots and this time am adding sweet potato. I also have been using chicken stock and took others suggestions and used salsa instead of tomatoes, which hubby is not a fan of. I also upped the peanut butter. We top it with cilantro and lime juice. Its actually pretty similar to pad thai, but in a soup. We LOVE this!
Very good and very different! Thanks!
The best darn soup I've had in a long time! I used quinoa instead of rice. I used frozen tri-color bell peppers. I added a shredded carrot and little extra peanut butter . Super Yum!
I ate a bowl of this right after cooking it and thought that it was just okay and may or may not have made it again. I didn't eat any of the leftovers until a couple of days later, and (like soup tends to be) it was WAY better than the first bowl I ate. I will defintely make it again, and I think that I will try adding chicken as many other reviewers have suggested. Oddly enough, I am not a fan of most of the vegetables in this soup, but I loved it anyway.
I crave this soup. Since it's so hearty it makes for a great meal or lunch, especially in the winter. I tend to add the peanut butter to taste, which is a little more than what the recipe calls for. A dollop of sour cream on top is delicious.
Pretty good as written, the only thing I'll be doing next time is increasing the spices or taking Liz E.'s suggestion and using salsa in the place of the chopped tomatoes. As written it was very nice but a bit bland for my tastes. The tomato/peanut butter combination isn't for everyone, but I really enjoyed it so I'm sure I'll be making it again. Thanks for the recipe!
Did not like this.
I am giving it 5 because I am sure it is pretty good on it's own. However I did combine it with another recipe, the Peanut Butter Vegetable Chicken Soup because I wanted the chicken and the extra veggies. The two together were awesome! I don't know about authentic but what I do know is we loved it!
Very unique blend of tastes. I added slivered almonds for added texture. I can see this soup being great pureed as well, rice and all.
Delicious! I made it twice. The first time, I followed the recipe as-is (except I used white rice) and it turned out good but bit bland. The second time, I used some reviewers' suggestions. First, I used a jar of spicy salsa instead of crushed tomatoes. The extra spice in the soup is excellent. I also added cumin and a bit more garlic. I used crunchy natural peanut butter, but also added some crushed peanuts at the very end. The first time I made it, I used white rice. But I liked it better with the brown rice, so I'd suggest definitely sticking to that ingredient. This recipe is perfect because you can tweak it if you want, or eat it as is-either way, it's wonderful, healthy, and hearty.
I'll admit, some people were put off by the description of this dish but they are the ones who missed out. I made this for a get together and it was a hit!
I didn't love the flavor of this. It was okay--but just okay.
I don't know if I did something wrong or what but I just did NOT like the taste.
This recipe was lackluster for me. Even though I used correct measurements on everything, was soup was much more red than the reference photo. The taste was somewhat bland and both my boyfriend and I found it to be be missing something (I thought more spice). I am not sure I will eat this pot, but I may try again with some spicy peppers and chicken in it.
Delicious! Will for sure make this again.
delicious, has a great rich flavor. added 1/2 tsp. salt, 2x the chili powder, 2x the black pepper, and a 1/4 tsp. cinnamon. will definitely make again!
We really enjoyed this soup. I did add some cayenne powder, cumin, and crushed red pepper. Used sesame oil along with olive oil for sauteing. Loved the crunchy p-nut butter in it. Definitely add salt. Did use one 14/15 oz. can of crushed tomatoes and one can of Rotel with green chiles. Also used chicken broth in place of vege broth. This may seem like a lot of changes for a five star recipe. But they were changes made to my taste. It had nothing to do with the original recipe. I often, if not always will add a little extra here, or less there to most of my recipes, as I'm sure most of you do. The salt was the only thing, in my opinion, that should have been in the original recipe. But this comes from someone who nearly always has to add extra salt. Anywho, give it a try. It really is a unique and delicious recipe that my whole family loved.
Weight Watchers Point Plus=6 Points Per Serving!
There is nobody more surprised than me that this stuff rocked. I make it for my African co-worker and he was thrilled. He said it was very authentic and delicious. I now find myself putting peanut butter in other soup recipes!
My family absolutely Loved it! It was great on rice I added meat to it as well. Great hearty meal. Thank you!
Great soup, just need a bit more spice to it!
This soup was good. It was something different which is really nice. I feel like it's missing something, but I couldn't tell you what. Overall, it's a nice change and tastes quite good. It has a rich flavour which my boyfriend and I both liked.
We didn't care for this.
Good soup. Will do again but with a couple changes...
THIS IS SOOOOOOOOOOOOOOOOOOOOO DELICIOUS..... This is what I did different: used 1 cup of rice 1 teaspoon of pepper
This was pretty good, but i think the peanut butter almost kind of ruined it. The soup before i added the peanut butter was delicious....next time I will use less than half the peanut butter.
I have made this soup for the last several years. It is excellent. There are so many variations. I usually spice it up with a dose of curry and/or jalopenos. Sometimes I serve shreddeed chicken on the side for the non-vegetarians. I always use veggie stock. I cook the rice first. Everybody loves this soup. Everybody. I add a sweet potato or two. Squash if I have it. Pumpkin good too. Apples. You can't go wrong. Just play. It is peanuts after all.
I found this recipe (or a variation) on another site, and its ingenuity and versatility are what struck me most. It is completely versatile as long as you have rice, peanuts or peanut butter, tomatoes (canned, fresh, salsa...whatever), and some kinds of vegetables. I highly recommend using the onion/garlic, but the proportions aren't crucial. Other than that, what you add is up to you: bell peppers, hot peppers, mushrooms, potato, squash, carrots, celery, brocolli would all work. If you don't have vegetable or chicken broth, water and some (optional) salt does just fine. Chili powder is not necessary, and as others have said, various spcie combinations all work. If you're not comfortable making changes, the recipe as written is good, but might get boring ;-) Tip: base the cook time after adding the rice on the simmer time provided on the rice package directions.
I liked it better the second and third days. Really good with fire-roasted tomatoes w/ Garlic.
Very good, only change I made was putting in more peanut butter than was listed.
The idea of peanut soup may seem odd to many Americans, but this is fantastic! Everyone that I've gotten to try it, has become hooked on it. Everyone is always asking when I'll make it again, just so they have a chance at getting some.
My family said they liked it, but, only had one bowl. I think maybe I will try to make it again using some of the suggestions. "I" LOVE peanut butter:)
flavorful and versatile. A nice, filling soup.
My whole family hated it!
I made this for the first time recently. I did not put in the red peppers because I didn't have any on hand. I followed the recipe precisely after that, until the end when I thickened it with a tad bit of cornstarch. The hubby doesn't like super thin broth soups, so to get him to eat it, measures had to be taken. The taste was great. The husband loved it. Since it was only the two of us we had it for three days, and it was eaten all up. I'll be making this again soon.
this soup is great as is, but I made it a second time and think these improvements are good enough to share. Decreased the liquid by half, doubled the peanut butter, added cumin, added 3 baked yams and used my soup emusifier on the yams and 1/2 of the soup. then added it all together with a lb of cooked diced chicken, and served with rice on the side (not in it) and allowed guests to portion out each.
Made this last night. So easy, used the chopper to chopp onion and peppers and used chicken stock instead of veg and also had 200 g of peanut butter.
This is my new favorite soup recipe! Seen the ingredients, I wasn't too sure I would like it but I changed my mind as soon as I tasted it. Make sure to throw in some cilantro for added oomph!
Easy and delicious! Easily adaptable to include other ingredients.
This was really good. My fiance didn't like the crunchy peanuts so I'm going to try it with creamy peanut butter next time. I followed it exactly and like the others, the rice take around 55 minutes before it's soft.
I was a little apprehensive about putting peanut butter in a soup, but we overall enjoyed this. Try using smooth peanut butter, it's just as good.
my aunt added a mashed sweet potatoe and a chipotle (spelling?) pepper... its SO good i did the same, though i added one can of tomatoes with liquid and one without and doubled the rice, just a little hardier for those up-comming canadian winters!
I am in love with this soup. It's hearty, delicious and unique. I was introduced to it by a friend who followed the recipe exactly and I knew I wanted to make it myself. In terms of modifying the recipe, I used vegetable broth, added some chicken breast, increased the peanut butter (about 1 cup of the natural stuff) and threw in a bit of spice (chili pepper olive oil) and it was just as delicious if not a bit more hearty and, well, spicy. My BF loved it as well and suggested using more tomatoes so I will be trying that for next time. For anyone who is skeptical, give it a go... it's a soup you can modify to your own tastes and it still retains it's own well-balanced character. As for me, I will be making this soup for many years to come... thanks for the recipe to others for their suggestions!
This was quite good! I wanted to add some texture and fiber, so I added a can of garbanzo beans, a few stalks of celery, and a diced sweet potato. I used brown basmati rice, added with the second step, and cooked it for about 40 minutes. I had exactly 1 cup of rice left, so that's how much I added. I think the extra rice was a good thing, but I did end up having to add a little water before serving because it had thickened up considerably. I also doubled the chili powder and added 1/2 t cumin. Thank you for sharing!
Delicious. Add the brown rice with the tomatoes.
Love this soup, give it a try
In making it the first time, I cut the recipe in half and used a 14.5 oz. can of crushed tomatoes and a 1/2 cup of extra crunchy peanut butter. Also added a finely diced celery stalk to the onions and red pepper and one mashed sweet potato after the vegetable stock. May pre-cook the rice next time as it took longer than 15 minutes to become tender. Wonderful, hearty and very tasty! Great Lenten soup for those who follow the Orthodox fasting traditions!
Absolutley delicious! I use all natural peanut butter (regular brands have powdered sugar in them- which don't belong in soup!). I also like to spice it up with chili flakes. Yummmmm!
I thought it was really good but a bit bland. I halved the recipe and at the end added 1 tsp soy sauce, 1 tsp chipolte hot sauce and some chopped cilantro and that made it spectacular!! For lunch tomorrow I think I will also add some leftover chicken breast to make a real a full meal
I loved this! :) Absolutely divine. I increased the amount of brown rice to 1 cup, used half salsa, half crushed tomatoes, and threw in some zucchini because I felt like it needed something. :) Fantastic!
I utilize this site a lot for recipes, but this is my first time reviewing -- that's how awesome this soup is! It was so easy to make, and I froze a portion of it a couple weeks ago and just thawed it out and it's still fantastic! I pretty much followed the recipe except I added like a quarter cup of roasted peanuts in addition to the crunchy peanut butter because I wanted it to be pretty chunky. If you are hesitant because you think this is a strange flavor combo -- just try it, it somehow just works!
My husband is African and makes this often. Although the recipe varies, the consistency is more thick and uses it to serve over rice. Very delicious!
Ridiculously good. The vegetarian I had over thought she had died and gone to heaven. I did make it a bit heartier by borrowing from another African peanut soup recipe; I added 1 yam, 1 drained can of black beans, and 1 jalepeno. I really liked the brown rice in this recipe and the texture it gave.
Wow! this was delicious! My picky husband and 9 year old daughter loved it too. We weren't sure about it at first...peanut soup and all, but it was great and I'm going to make it again. I used Red Rice instead of brown and liked the chewy texture it added. For the peanut butter, I used Earth Balance with flaxseed, so we got some Omega 3's added. We are new vegans and this satisfied us all! Thanks for sharing :o).
Yum! I'm giving this four stars for how it's written, and five stars with how I prepared it. I halved the recipe, but still used a full 28 oz can of crushed tomatoes. I also added about 2/3 of a big jar of Pace Picante - Hot and a handful of chopped cilantro. I added about 3/8 c of rice instead of just 1/4. And I probably added more peanut butter - I just globbed it in. The result was a thick & spicy soup. Yummm... Will definitely make this again! I might try adding some shredded chicken and coconut milk to make it different, but it was definitely great the way I made it this time!
My soup for the coming week. As usual, the recipe didn't escape tweaks. Doubled the called-for spices, added a quarter-teaspoon of cumin and a healthy pinch of cayenne. Substituted stewed tomatoes for the called-for crushed ('cause that's what I had; probably changed the flavor profile a bit) and cobbled together the chicken broth out of two cans and the drippings from supermarket rotisserie chickens. Looks to be a winner.
Great soup! Changes: Doubled spices and rice. Added rice with the tomatoes to allow for the longer cooking of brown rice. added 1/4 cup of salsa & crushed peanuts. Topped with juice from 1/4 lime, sour cream and cilantro. Served with baguettes. Really, really tasty!
I have made this soup at least 10 times since I found the recipe. It is a favorite! It's so easy and quick to make. ???
WE HAD THIS AT A RESTAURANT AND LOVED IT! WE WERE CURIOUS WHAT THIS COMBO WOULD TASTE LIKE. THE VERSION WE HAD USED CREAMY PEANUT BUTTER NO RICE WITH DICED CHICKEN WITH CHICKEN BROTH. I AM GOING TO TRY BOTH RECIPES BUT I DON'T THINK THIS WILL TOP THE RESTAURANTS VERSION!
Excellent Recipe! Upon recomendation, I added a Sweet Potato (Cubed, uncooked) with the tomatos and it turned out great! I also added a good amount of Cumin, which also added a nice flavor. I wasn't sure how thick the soup should be, though I made it pretty chunky and it was very good, like a stew! It had a strong peanut taste, which I have mixed feelings on. While it was VERY good, in some ways it reminded me of oatmeal (consistency, peanut butter). All in all, a GREAT recipe!
This was really tasty. I doubled the chili powder and added some red pepper flakes and some diced hot pepper, and then some cilantro and a squirt of lime juice in each bowl. I think next time I might add some peanuts.
I made this soup for my boyfriend who is from W.Africa. He said it was good and it almost taste like the original. He uses a peanut paste in his soup which gives it more of a peanut flavor.
I've made this a few times now. If I don't add chicken, I like to double the rice. I also like a dash of cayenne in addition to the chili powder. I only use one red pepper to appease my veggie-phobic children. (I chopped the one up so fine that they didn't know it was there--bwa ha ha!) Great low-cost, high-taste recipe!
Too good! Delicious!
what a strange recipe. but i love it!! i would definitely recommend sticking with the crunchy peanut butter. it adds a special texture
This soup blew my mind.
My husband was very nervous about trying this soup. He said the mix of ingredients sounded odd, but I convinced him to give it a try. We really enjoyed it! The different textures create a soup that is a meal in itself. The tastes blend together in a very complementary way. I gave this recipe to a colleague and her family enjoyed it as well. THANKS!
Made this very close to the recipe originally (except I used a can of crushed fire-roasted tomatoes and a can of Rotel tomatoes) and subbed chicken stock for the veggie broth, because that's all I had and I do not use water in my soups, and I cooked the rice separately. It was ok but I still felt it was missing something. I added some cubed sweet potatoes and a bit of Garam Masala and a can of coconut milk and simmered until the potatoes were tender. I refrigerated overnight and served over brown basmati rice the next day, and this is now a favorite soup of mine! It's nice and thick, too. My hubby gives it a thumbs-up, too.
I add chicken to this, and it's probably my favorite soup ever! Very hearty and delicious!!!
This was very good, and so easy to make!
I thought this was great. It has a different flavor from the things we usually eat and it was a nice change. I did add an extra 2 cups of water, doubled the rice, and tripled the chili powder.
We liked this a lot. I let my onions & red peppers caramelize (because I was chopping the remaining peppers to freeze up) for about an hour before continuing the next steps. I used salsa for the crushed tomatoes & would do that again. I added fresh cilantro. I doubled the black pepper & chili powder because we like things spicy. I served this with grilled pb&j sammies on the side. Thanks very much, my mother made soup very similar to this when I was growing up, so this was a nice trip down memory lane :)
This was good! Although it was not followed directly, I think it would have turned out better if I had. I put all ingredients in a slow cooker and it turned out to be a very hearty soup the family enjoyed. I used green peppers instead of red ones because of what was on hand. I it would of been a tad sweeter if I used the red ones. Thanks for sharing.
I am surprised at how many people gave this recipe high ratings. I made it for my family and while there was nothing unpleasant about it, there was nothing enjoyable either. I made it EXACTLY as stated (and added a dollop of sour cream just like suggested in the description) but after eating a bowl full I decided there was something missing. It was sort of spicy, sort of tangy, sort of sweet, sort of a lot of things. None of the flavors were fully developed and all of them were competing for attention. I decided to add more spices but even that didn't help. I don't know what to say. By no means is this recipe disgusting but I certainly will not be trying it again.
I had never eaten peanut soup, but was tired of the usual vegan fare I had been making since our conversion. As other reviewers pointed out, this was pretty good the first day, but much better after it was in the refrigerator overnight. My father, a picky eater by his own admission, was convinced to try a spoonful. He suprisingly exclaimed, "Why that's pretty good!"
This was a good soup but not the best I've ever had. I liked the flavors and it was comforting. I followed the recipe exactly except I added some more spice to my taste. So I upped the chili, red pepper, red pepper flakes and cumin. I could taste the peanuty flavor with the recommended amount and I also added french green lentils with the rice because I thought they would be good in it and have alot and cooked it longer. Also because of what I had on hand I subsittuted wild rice medley (good)and fire roasted diced tomatoes (recommend this change). Also which I think helped the flavor alot is I used fresh ground peanut butter from my neighborhood grocery so the peanut taste was very fresh and strong. On a personal note, to anyone who buys reduced fat peanut butter, don't!!! It's horrible for you and peanuts have good fat in it for you and your replacing it with more sugar and corn syrup instead when you do that. Sorry personal rant for the day.
Weird ingredients in this soup but so good! Dont let it scare you. It is a must try!! The changes I made was added 4 chicken breasts that was chopped and sauted in garlic and pepper, chicken broth, 16 oz jar of salsa and 1/4 tsp cayenne pepper and 1 cup rice. Most changes was because of what I had on hand. It is a nice and hearty soup and will make many more times!
How do these simple ingredients form such a luscious,sensuous dish? I am addicted and in love!
Pretty good! I usually think tomato soup is too acid, but here the peanut butter takes the acidity out, and leaves you with a delicious soup.
This was REALLY good. My husband and I had it for lunch the day after I made it because other reviewers said it was the best the next day to let the flavors meld. I did a few things different. I used hot salsa instead of crushed tomato, used a red and yellow bell pepper, added 2 jalepenos, 1 - 2 tsp cayenne pepper, and I used wild black rice and precooked it some. It was watery last night but has since thickened up. We added a dallop of daisy (sour cream) and ate it with Indian Naan in a curry flavor and it was absolutely wonderful! Thanks so much for the recipe. I will make again and again!
Wow! This tastes great! I halved the recipe, but probably added about 6 cups of chicken broth, as that made it more soupy. I also added the brown rice at the beginning, as it takes way longer to cook than listed (at least 45 mins). I substituted the tomatoes for salsa and added a pinch of cumin and chili for some extra heat. I will be making this again!
This soup tastes great! I loved it. So unique! The only change I made was to add 2 chili peppers instead of chili powder and because I only had smooth peanut butter I added walnuts to the soup. Loved the crunch!
The Best soup ever !! My family can never get enough of it.
I tried this for the first time last night and it was excellent, especially with the sour cream.
awesime i couldnt get enough!
I made this for my husband and children last night! Huge hit!! :) Even my 6 yr old asked for seconds!!