Pinda Soup

Name: Pinda Soup
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6 servings
Cuisine: Surinamese
Ingredients: 500g chicken thighs, bone-in; 200g roasted peanuts, ground to paste; 2 onions, diced; 3 cloves garlic, minced; 2 stalks celery, sliced; 200g sweet potato, cubed; 200g plantain, sliced; 1 Madame Jeanette pepper, whole; 2 tbsp tomato paste; 1.5 liters chicken stock; Salt and pepper; 2 tbsp vegetable oil; Fresh celery leaves for garnish

Pindasoep (PIN-dah soup)

Surinamese Peanut Soup

⏱ Prep Time 1 hour 30 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 466 kcal

A rich, velvety peanut soup made with chicken, root vegetables, and ground peanuts, seasoned with celery, hot pepper, and herbs.

Nutrition & Info

Protein 30.0g

Carbs 28.0g

Fat 26.0g

Protein Carbs Fat

Dietary

gluten-free

Allergen Warnings

⚠ peanuts

Equipment Needed

large stockpot blender or food processor ladle

Presentation Guide

Vessel: deep soup bowl

Garnishes: celery leaves, drizzle of peanut oil

Accompaniments: white rice, boiled egg

Ingredients

500g chicken thighs, bone-in
200g roasted peanuts, ground to paste
2 onions, diced
3 cloves garlic, minced
2 stalks celery, sliced
200g sweet potato, cubed
200g plantain, sliced
1 Madame Jeanette pepper, whole
2 tbsp tomato paste
1.5 liters chicken stock
Salt and pepper
2 tbsp vegetable oil
Fresh celery leaves for garnish

Instructions

1
Brown chicken in oil in a large pot until golden on all sides. Add onions and garlic, cooking until softened.
2
Add chicken stock, tomato paste, and whole Madame Jeanette pepper. Bring to a boil and simmer thirty minutes.
3
Remove chicken, shred the meat, and return to pot. Add ground peanuts, stirring until dissolved into the broth.
4
Add sweet potato, plantain, and celery. Simmer twenty more minutes until vegetables are tender and soup is thick and creamy.
5
Season with salt and pepper. Serve in deep bowls garnished with celery leaves. The soup should coat the back of a spoon.

💡

Did You Know?

Pinda soup is the dish that best represents Suriname's West African heritage, with peanut soups found across the African diaspora from Ghana to Brazil.

Chef's Notes

Equipment Tips

large stockpot
blender or food processor
ladle

Garnishing

celery leaves, drizzle of peanut oil

Accompaniments

white rice, boiled egg

The Story Behind Pinda Soup

Pindasoep traces directly to West African groundnut soups brought to Suriname by enslaved Africans. The peanut, originally from South America, had traveled to Africa and returned transformed into complex soup traditions. In Suriname, the dish absorbed local ingredients like plantain and Madame Jeanette peppers, creating a uniquely Surinamese version that remains a cornerstone of Creole cooking and a symbol of African culinary heritage in the Americas.

🕐 Traditionally enjoyed lunch or dinner, especially sunday 📜 Origins: West African-Surinamese tradition

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