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Sopa de Cacahuete con Pollo
A rich and flavorful peanut soup made with chicken, this dish is a staple in Equatorial Guinea, showcasing the importance of groundnuts in the local cuisine. It's hearty, aromatic, and often served with rice or fufu.
ð§ ææ
- 1 kg Whole chicken(cut into pieces)
- 250 g Raw peanuts(skins removed, roasted)
- 2 medium Onions(chopped)
- 3 medium Tomatoes(chopped)
- 4 cloves Garlic(minced)
- 1 small Scotch bonnet pepper(minced or to taste)
- 1.5 liters Chicken stock
- 3 tbsp Palm oil
- to taste Salt
- to taste Black pepper
- 2 Bay leaves
ðšâð³ äœãæ¹
- 1
Prepare the peanut paste: Blend the roasted peanuts with 1 cup of water until smooth. Set aside.
- 2
In a large pot, heat the palm oil over medium heat. Add the chopped onions and sauté until softened, about 5 minutes.
- 3
Add the minced garlic, chopped tomatoes, and scotch bonnet pepper. Cook for another 5-7 minutes until tomatoes have broken down.
- 4
Add the chicken pieces to the pot and brown them on all sides.
- 5
Pour in the chicken stock, add the bay leaves, salt, and black pepper. Bring to a boil, then reduce heat, cover, and simmer for 1 hour, or until the chicken is tender.
- 6
Stir in the prepared peanut paste. Simmer for another 30 minutes, stirring occasionally, until the soup has thickened to your desired consistency.
- 7
Adjust seasoning if necessary. Serve hot with rice or fufu.
ð¡ ããã®ã³ã
- âFor a smoother soup, you can strain the peanut paste after blending.
- âIf you don't have scotch bonnet, use a milder chili pepper.
- âEnsure the peanuts are roasted for a deeper flavor.
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- Use beef or fish instead of chicken.
- Add other vegetables like carrots or bell peppers.