Soups
Sopa de Cacahuete
The Quirky Foodster Team
Ingredients
- 500g (1 lb 2 oz) chicken pieces, bone-in
- 200g (3/4 cup) natural peanut butter (unsweetened)
- 2 tomatoes, chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 chilli, whole (for aroma)
- 1L (4 cups) chicken stock
- 2 tbsp vegetable oil
- Salt and pepper, to taste
Method
- Heat the oil in a pot and brown the chicken pieces on all sides, about 8 minutes. Remove and set aside.
- In the same pot, soften the onion and garlic for 4–5 minutes, then add the tomatoes and cook until softened.
- Whisk the peanut butter with a ladle of warm stock until smooth, then stir this into the pot along with the remaining stock.
- Return the chicken to the pot, add the whole chilli, and simmer gently for 30 minutes, stirring occasionally to prevent sticking.
- Remove the chilli, season with salt and pepper, and serve hot.
Introduction: A peanut soup rooted in Fang cuisine of Rio Muni, where groundnuts grown in forest clearings are ground into a rich paste and simmered with chicken or fish.
Cultural Background: A peanut soup rooted in Fang cuisine of Rio Muni, where groundnuts grown in forest clearings are ground into a rich paste and simmered with chicken or fish. The Equatoguinean version leans on tomato and a Spanish-inflected sofrito base rather than the drier spicing found in some neighbouring countries’ versions.
Storage: Refrigerate for up to 3 days.
Reheating: Reheat gently over low heat, stirring, adding a splash of water if too thick.
Tips: Stir often — peanut-based soups can catch on the bottom of the pot. Use smooth, unsweetened peanut butter for an authentic result.
Variations: Use fish instead of chicken for a coastal variation. Add sliced okra in the last 10 minutes for extra body. Substitute chicken with chickpeas and use vegetable stock for a satisfying vegetarian version.
Nutrition: Per serving: 420 kcal, 26g protein, 14g carbohydrate, 30g fat, 3g fibre
FAQs:
Q: Can I use crunchy peanut butter?
A: Smooth is traditional, but crunchy adds texture if you prefer it.
Q: Why is my soup separating?
A: This can happen if the heat is too high; simmer gently and stir regularly.
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