Sopa de Amendoim

Sopa de Amendoim Recipe - Caribbean Cuisine

Region / culture: Caribbean | Preparation time: 1 hour | Cooking time: 2 hours | Servings: 6

Introduction

Sopa de Amendoim, also known as Peanut Soup, is a traditional African dish that is popular in countries like Angola and Mozambique. This hearty and flavorful soup is made with a combination of chicken, beef, and peanut butter, creating a rich and creamy texture that is both comforting and satisfying.

History

Sopa de Amendoim has its roots in African cuisine, where peanuts are a staple ingredient in many dishes. The combination of peanuts with meat and spices is a common flavor profile in African cooking, and this soup is a perfect example of how these ingredients come together to create a delicious and unique dish.

Ingredients

2 tbsp vegetable oil
1 onion, finely diced
1 garlic clove, crushed
8 oz (227 g) stewing beef or salt beef, trimmed of fat and diced 1x1
6 cups chicken stock
2 chicken breast halves, cut into 1-inch dice
4 tbsp peanut butter
1 tsp sugar
0.5 tsp ground cumin
0.5 jalapeno, seeded and minced
0.25 tsp cayenne pepper
0.25 tsp salt

How to prepare

Soak the salt beef in water for 1 hour, then drain it.
Heat oil in a saucepan and sauté the onion over medium-high heat.
Add the garlic and stir for about 30 seconds.
Pour in the beef and chicken stock and bring it to a boil.
Let it simmer until the beef becomes tender (approximately 1 hour).
Add the chicken and simmer for an additional 40 minutes, stirring frequently.
Whisk in the peanut butter, then add the sugar, jalapeno, salt, pepper, and cumin.
Simmer for 25–30 minutes and serve it hot.

Variations

Add diced vegetables like carrots, bell peppers, or sweet potatoes for added nutrition and flavor.
Use different types of meat such as pork or lamb for a unique twist on this traditional recipe.
For a vegetarian version, omit the meat and use vegetable broth instead of chicken stock.

Cooking Tips & Tricks

Make sure to soak the salt beef before cooking to remove excess saltiness.

- Sautéing the onions and garlic before adding the stock helps to build flavor in the soup.

- Stir the soup frequently while simmering to prevent sticking and ensure even cooking.

- Adjust the seasonings to taste, adding more or less spice as desired.

Serving Suggestions

Serve Sopa de Amendoim hot with a side of crusty bread or rice for a complete meal. Garnish with chopped peanuts and fresh cilantro for added flavor and texture.

Cooking Techniques

Simmering the soup slowly allows the flavors to meld together and creates a rich and flavorful broth.

- Whisking in the peanut butter at the end helps to thicken the soup and adds a creamy texture.

Ingredient Substitutions

Use almond butter or cashew butter as a substitute for peanut butter for a different flavor profile.

- Substitute vegetable broth for chicken stock for a vegetarian version of this soup.

Make Ahead Tips

Sopa de Amendoim can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Serve Sopa de Amendoim in individual bowls garnished with a drizzle of peanut butter, a sprinkle of chopped peanuts, and a sprig of fresh cilantro for a beautiful presentation.

Pairing Recommendations

Pair Sopa de Amendoim with a crisp green salad or a side of roasted vegetables for a well-rounded meal. A glass of chilled white wine or a cold beer complements the flavors of this dish.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or broth if needed to thin out the soup.

Nutrition Information

Calories per serving

320 per serving

Carbohydrates

12g per serving

Fats

- Total Fat: 18g per serving

- Saturated Fat: 4g per serving

Proteins

- Protein: 24g per serving

Vitamins and minerals

Vitamin A: 10% DV

- Vitamin C: 6% DV

- Iron: 15% DV

Alergens

Contains peanuts

Summary

Sopa de Amendoim is a rich and hearty soup that is high in protein and healthy fats. It is a good source of iron and vitamin A, making it a nutritious and satisfying meal option.

Summary

Sopa de Amendoim is a delicious and hearty soup that combines the flavors of chicken, beef, and peanut butter to create a rich and satisfying dish. With a balance of protein, healthy fats, and essential nutrients, this soup is a nutritious and flavorful option for a comforting meal. Serve hot with your favorite side dishes for a complete and satisfying dining experience.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to try. It was a rainy afternoon and I was flipping through an old cookbook that belonged to my great-grandmother. The pages were yellowed and stained, evidence of years of use in the kitchen. As I turned the pages, a recipe caught my eye: Sopa de Amendoim.

I had never heard of this dish before, but the ingredients intrigued me. Peanuts, tomatoes, onions, garlic, and chili peppers all combined to create a rich and flavorful soup. It sounded like a comforting and hearty meal, perfect for a chilly evening.

I decided to give it a try, following the instructions carefully and adding my own twist here and there. As the soup simmered on the stove, the aroma filled the kitchen, making my mouth water in anticipation. When it was finally ready, I ladled out a steaming bowlful and took my first taste.

The flavors exploded on my tongue, a perfect balance of spicy, savory, and slightly sweet. The peanuts added a satisfying crunch, while the tomatoes lent a tangy brightness to the dish. I was hooked from the first bite and knew that this recipe would become a staple in my own kitchen.

I decided to share my newfound recipe with my friends and family, serving it at gatherings and special occasions. Each time, it was met with rave reviews and requests for the recipe. I happily obliged, passing on the tradition of Sopa de Amendoim to the next generation.

Over the years, I would continue to make this dish, tweaking the recipe here and there to suit my tastes. Sometimes I would add a splash of coconut milk for creaminess, or a squeeze of lime for extra acidity. Each variation was delicious in its own way, but the original recipe remained a favorite.

As I shared the recipe with more and more people, I began to hear stories about its origins. Some said it was a traditional dish from Brazil, where peanuts are a common ingredient in cooking. Others claimed it was passed down through generations of a family in Africa, where peanuts are a staple crop.

I was fascinated by these stories and began to research the history of Sopa de Amendoim. I discovered that it was indeed a traditional dish in many African countries, where peanuts are used in a variety of savory and sweet recipes. The soup was often served at celebrations and gatherings, bringing people together over a shared love of good food.

I felt a connection to this rich culinary tradition and was proud to be able to carry it on in my own kitchen. The recipe for Sopa de Amendoim had become more than just a dish to me – it was a link to my past, a way to honor my ancestors and their culinary heritage.

As I grew older, I continued to make Sopa de Amendoim for my family and friends, sharing the story of how I came to learn the recipe. It became a beloved tradition in our household, a dish that would always remind us of the importance of food and family.

And so, the recipe for Sopa de Amendoim became a treasured part of my culinary repertoire, a dish that brought joy and comfort to all who tried it. I may have learned it from a dusty old cookbook, but it had become so much more than just a recipe – it was a piece of my family history, a link to the past that would be passed down through the generations.