A rich, velvety peanut soup made with chicken, root vegetables, and ground peanuts, seasoned with celery, hot pepper, and herbs.
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
1Brown chicken in oil in a large pot until golden on all sides. Add onions and garlic, cooking until softened.
2Add chicken stock, tomato paste, and whole Madame Jeanette pepper. Bring to a boil and simmer thirty minutes.
3Remove chicken, shred the meat, and return to pot. Add ground peanuts, stirring until dissolved into the broth.
4Add sweet potato, plantain, and celery. Simmer twenty more minutes until vegetables are tender and soup is thick and creamy.
5Season 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.