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Surinamese Chicken Peanut Soup
Pindakaas Soep
A rich and flavorful soup made with chicken, salted beef, peanut butter, and plantains. This dish, also known as Pinda Bravoe, has West African roots and is a comforting staple in Surinamese cuisine.
ð§ ææ
- 1 lb Chicken pieces
- 0.25 lb Salted beef(cubed)
- 0.5 lb Natural peanut butter
- 2 medium Plantains(green or ripe)
- 0.5 medium Onion(chopped)
- 2 tsp Bouillon powder
- 2 tbsp Celery(chopped)
- 6 cups Water
- 7 whole Allspice
- 1 leaf Bay leaf
- 1 optional Habanero pepper(whole)
- to taste Salt
- to taste Black pepper
ðšâð³ äœãæ¹
- 1
Boil and rinse the salted beef twice to reduce saltiness.
- 2
In a large pot, combine water, chicken, salted beef, onion, bouillon powder, celery, allspice, and bay leaf. Bring to a boil, then simmer for about 45 minutes to create a broth.
- 3
Remove 1 cup of broth and whisk it with the peanut butter in a separate bowl until smooth. Pour this mixture back into the soup.
- 4
Add the whole habanero pepper (if using) and simmer for another 15 minutes. Season with salt and pepper to taste.
- 5
Peel the plantains. If using green plantains, boil them for about 40 minutes until very soft. If using ripe plantains, boil for about 20 minutes.
- 6
Mash the cooked plantains, let them cool slightly, and form them into small balls or dumplings (called 'tomtom').
- 7
Serve the soup hot, with the plantain dumplings on the side.
ð¡ ããã®ã³ã
- âUse natural peanut butter for a more authentic flavor.
- âAdjust the amount of habanero pepper to your spice preference.
- âThe 'tomtom' can be made ahead of time and reheated.
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- Add other root vegetables like yuca or sweet potato to the soup.
- For a spicier soup, add more habanero or a dash of hot sauce.