Difference between revisions of "Sopa de Amendoim"
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* ¼ teaspoon [[salt]] | * ¼ teaspoon [[salt]] | ||
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# Soak [[corned beef|salt beef]] in [[water]] for 1 hour; then drain. | # Soak [[corned beef|salt beef]] in [[water]] for 1 hour; then drain. | ||
# In saucepan, heat [[oil]] and saute [[onion]] over medium-high heat. | # In saucepan, heat [[oil]] and saute [[onion]] over medium-high heat. | ||
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[[Category:Beef Recipes]] | [[Category:Beef Recipes]] | ||
| − | [[Category:Caribbean | + | [[Category:Caribbean cuisine]] |
| + | [[Category:Soup Recipes]] | ||
[[Category:Chicken breast Recipes]] | [[Category:Chicken breast Recipes]] | ||
| − | [[Category: | + | [[Category:Broth Recipes]] |
[[Category:Corned beef Recipes]] | [[Category:Corned beef Recipes]] | ||
[[Category:Jalapeno pepper Recipes]] | [[Category:Jalapeno pepper Recipes]] | ||
[[Category:Peanut butter Recipes]] | [[Category:Peanut butter Recipes]] | ||
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Latest revision as of 08:25, 14 July 2012
Description
Peanut Soup from Curaçao, or a Caribbean chicken and peanut soup
Ingredients
- 2 tablespoons vegetable oil
- 1 onion, finely diced
- 1 garlic clove, crushed
- 8 ounces stewing beef or salt beef, trimmed of fat and diced 1x1
- 6 cups chicken stock
- 2 chicken breast halves, cut into 1 dice
- 4 tablespoons peanut butter
- 1 teaspoon sugar
- ½ teaspoon ground cumin
- ½ jalapeno, seeded and minced
- ¼ teaspoon cayenne pepper
- ¼ teaspoon salt
Procedures
- Soak salt beef in water for 1 hour; then drain.
- In saucepan, heat oil and saute onion over medium-high heat.
- Add garlic, and stir for about 30 seconds.
- Add beef and chicken stock and bring to a boil.
- Let simmer until beef is tender (1 hour).
- Add chicken and simmer for 40 more minutes, stirring frequently.
- Whisk in peanut butter, then add sugar, jalapeno, salt, pepper, and cumin.
- Simmer 25–30 minutes and serve hot.
