Bolivian recipe
How to make Peanut soup
Sopa de maní
Cochabamba and the Andean valleys
A creamy soup made from ground peanuts in a meat broth, with vegetables, often with pasta or rice, and topped with fried potato sticks and parsley. It is a classic first course of the Bolivian lunch.
Ingredients
- 150 g raw, unsalted peanuts, without skins (this dish is not safe for anyone with a peanut allergy)
- 1.5 litres beef or chicken stock
- 300 g beef for stewing, in small pieces, or 2 chicken thighs
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 carrot, diced
- 1 red pepper, diced
- 100 g short pasta such as macaroni, or 60 g rice
- 2 potatoes, cut into thin chips, and oil for frying
- Salt, a pinch of cumin, and chopped parsley to serve
Method
- Blend the peanuts with 500 ml of the cold stock until smooth.
- In a large pot, soften the onion, garlic, carrot and pepper in a little oil for 8 minutes.
- Add the meat and the rest of the stock, bring to the boil and simmer for 30 minutes, until the meat is tender.
- Pour in the peanut mixture through a sieve, add the pasta or rice and simmer for 15 minutes more, stirring often so it does not stick. Season with salt and cumin.
- Meanwhile, fry the potato chips until golden. Serve the soup hot, topped with the chips and parsley.
Made it at home? Tick it off and it goes into your kitchen passport.
In Bolivia it is often made with large macaroni and served with spicy llajwa ground on a stone.
Take the trip to Bolivia
