Soups
Soupe Kpétè (Beninese Meat and Vegetable
Ingredients
- - 400 g (14 oz) beef shank or goat meat, cut into chunks
- - 1.5 litres (6 cups) water
- - 1 onion, chopped
- - 2 tomatoes, chopped
- - 200 g (2 cups) fresh spinach or amaranth leaves, chopped
- - 60 g (1/2 cup) ground melon seeds (egusi) or ground peanuts
- - 1 scotch bonnet chilli, whole
- - 1 tsp salt, or to taste
- - 1 stock cube (optional)
Method
- Place the meat, onion and half the tomatoes in a large pot with the water. Bring to a boil, then reduce heat and simmer for 45 minutes until the meat is tender.
- Add the remaining tomatoes, whole chilli, salt and stock cube, and simmer for a further 10 minutes.
- Mix the ground melon seeds or peanuts with a few tablespoons of the hot broth to form a paste, then stir back into the pot.
- Simmer for 10 minutes, stirring occasionally to prevent the ground seeds from sticking to the bottom.
- Add the chopped greens and cook for a final 5 minutes until just wilted.
- Remove the whole chilli before serving, or leave in for those who enjoy extra heat.
Introduction: Kpétè is a hearty, deeply savoury soup found in homes throughout central Benin, built on a base of
slow-simmered meat, leafy greens and ground seeds.
Cultural Background: Kpétè is a hearty, deeply savoury soup found in homes throughout central Benin, built on a base of
slow-simmered meat, leafy greens and ground seeds. It is traditionally served as both a starter and a
comfort food for cooler evenings.
Tips: Stir the ground seed paste in gradually and keep stirring for the first few minutes – this prevents clumping
and scorching at the base of the pot.
Variations: Smoked fish can be added alongside or instead of the meat for a deeper, smokier flavour common along the
coast.
Vegetarian/Vegan: Replace meat with mushrooms and vegetable stock; use ground peanuts for body and richness.
Storage: Refrigerate in an airtight container for up to 3 days, or freeze for up to 2 months.
Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, adding a splash of water if too thick.
Nutrition: Approx. 310 kcal, 24g protein, 18g fat, 12g carbohydrates per serving.
FAQs:
Q: What can I substitute for egusi seeds?
A: Ground peanuts or ground pumpkin seeds both give a similar thickening effect and nutty depth.
Q: Is this soup very spicy?
A: The whole chilli infuses gentle heat without overwhelming the dish; remove it early for a milder result.