Sopa de Cacahuete

Name: Sopa de Cacahuete
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Cuisine: Equatorial Guinea
Ingredients: 2 lb chicken pieces; 1 cup natural peanut butter; 2 tbsp palm oil or vegetable oil; 1 onion, chopped; 3 tomatoes, chopped; 3 cloves garlic; 1 tbsp grated ginger; 1 whole scotch bonnet chili; 4 cups chicken stock; Salt, to taste

6 servings20 min prep45 min cookEasy Equatorial Guinea

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The Story Behind It

The Tale of Sopa de Cacahuete

Sopa de cacahuete, a peanut soup, reflects the wider West and Central African tradition of groundnut-based stews, adapted in Equatorial Guinea with Spanish colonial influence in both name and preparation, given the country's history as Spain's only former sub-Saharan African colony.

Ingredients

Scale:· 6 servings

2 lb chicken pieces
1 cup natural peanut butter
2 tbsp palm oil or vegetable oil
1 onion, chopped
3 tomatoes, chopped
3 cloves garlic
1 tbsp grated ginger
1 whole scotch bonnet chili
4 cups chicken stock
Salt, to taste

Instructions

1Brown the chicken pieces in oil with the onion, garlic, and ginger.
2Add the tomatoes and cook until softened.
3Stir in the peanut butter until fully dissolved.
4Pour in the stock and add the whole scotch bonnet chili.
5Simmer 30-40 minutes until the chicken is tender and the sauce has thickened.
6Remove the chili before serving.
7Season with salt and serve over rice or with boiled plantain.

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