Sopa de Maní
Equatorial Guinean Style Peanut Soup
A rich and hearty peanut soup, Sopa de Maní is a comforting dish found in Equatorial Guinean cuisine, often prepared with a savory base and tender meat. It showcases the importance of peanuts as a staple ingredient, blended into a creamy, flavorful broth.
🧂 Ingredients
- 1 lb Beef chuck roast(cut into 1-inch cubes)
- 2 cups Raw peanuts(shelled and peeled)
- 1 large Onion(diced)
- 4 cloves Garlic cloves(minced)
- 2 medium Carrots(diced)
- 1 medium Red bell pepper(diced)
- 0.5 cup Green beans(trimmed and cut into 1-inch pieces)
- 2 medium Potatoes(peeled and cut into 1-inch cubes)
- 8 cups Beef broth
- 3 tbsp Vegetable oil
- Salt(to taste)
- Black pepper(to taste)
- 1 tsp Cumin
- 0.5 tsp Oregano
- 0.25 cup Cilantro(chopped, for garnish)
- French fries(for garnish (optional))
👨🍳 Instructions
- 1
In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Add beef cubes and brown on all sides. Remove beef and set aside.
💡 Tip: Ensuring the beef is well-browned adds depth of flavor to the soup. - 2
Add diced onion to the pot and sauté until softened, about 5-7 minutes. Add minced garlic, cumin, and oregano, and cook for another minute until fragrant.
- 3
In a blender, combine the raw peanuts with 2 cups of water. Blend until a smooth paste forms. Add more water if needed to achieve a smooth consistency.
💡 Tip: Peeling the peanuts beforehand is crucial for a smooth texture. - 4
Add the peanut paste to the pot with the onions and garlic. Stir well to combine. Gradually whisk in the beef broth, ensuring no lumps form.
💡 Tip: Whisking continuously as you add the broth helps to emulsify the peanut paste. - 5
Return the browned beef to the pot. Add the diced carrots, red bell pepper, green beans, and cubed potatoes. Season with salt and black pepper to taste.
💡 Tip: Adjusting salt and pepper at this stage allows flavors to meld. - 6
Bring the soup to a boil, then reduce heat to low, cover, and simmer for at least 1 hour to 1 hour 30 minutes, or until the beef is tender and the vegetables are cooked through.
💡 Tip: Low and slow simmering is key to tenderizing the beef and allowing flavors to deepen. - 7
Taste and adjust seasoning as needed. If the soup is too thick, add a little more broth or water. If too thin, simmer uncovered for a few minutes to reduce.
💡 Tip: The consistency can be adjusted to personal preference. - 8
Ladle the Sopa de Maní into bowls. Garnish with chopped cilantro and optional french fries.
💡 Tip: French fries add a delightful crunch and are a traditional garnish in some regions.
💡 Pro Tips
- ✓For a richer flavor, you can toast the raw peanuts lightly before blending.
- ✓If you prefer a smoother soup, you can strain the peanut paste after blending.
- ✓This soup can also be made with chicken or vegetarian, using vegetable broth and omitting the meat.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add other root vegetables like yams or malanga.
- For a spicier version, add a pinch of cayenne pepper or a diced chili pepper with the vegetables.
- Some variations include adding a small amount of rice or pasta during the last 30 minutes of simmering.