Peanut Butter Goat Soup

This soup is creamy, delicious, healthy, and very filling Lovely as a meal starter or add mashed potatoes, fufu, rice balls, kenkey etc. for a complete meal.

Peanut Butter Goat Soup Ingredients

• 5 cups water, divided

• 1 large onion, cut into thirds

• 2 tablespoons fresh ginger root

• teaspoon chopped jalapeno pepper

• 2 pounds goat meat (chevon)

• 1 cube shrimp bouillon (such as Maggi)

• 1? teaspoons salt

• cup peanut butter

• 3 tablespoons tomato paste

• 2 leaves fresh basil

How to Make Peanut Butter Goat Soup

1. Combine 1/2 cup water, 1/3 of the onion, ginger, and jalapeno in a blender; puree until smooth.

2. Place goat meat in a large pot. Pour onion puree on top. Stir in 1 cup water, shrimp cube, and salt. Cover and cook over medium-high heat, stirring occasionally, until flavors combine, about 20 minutes. Reduce heat and add remaining 2/3 of the onion; cook, covered, until softened, about 20 minutes.

3. Transfer 2/3 of the onion to the blender. Add 1 cup water; puree until smooth. Pour back into the pot.

4. Mix 1 cup water, peanut butter, and tomato paste in a saucepan over medium-low heat. Cook, stirring often to prevent scorching, until oil separates, 15 to 20 minutes. Remove from heat. Stir in 1 1/2 cup water with a fork. Pour into the pot.

5. Stir basil leaves into the pot. Bring soup to a boil; reduce heat and simmer until peanut oil rises to the surface, 20 to 25 minutes.

Peanut Butter Goat Soup Nutritions

• Calories: 212.3 calories

• Carbohydrate: 6.3 g

• Cholesterol: 53.2 mg

• Fat: 10.3 g

• Fiber: 1.6 g

• Protein: 23.8 g

• SaturatedFat: 2.4 g

• ServingSize:

• Sodium: 874.5 mg

• Sugar: 3.1 g

• TransFat:

• UnsaturatedFat:

Peanut Butter Goat Soup Reviews

• Absolutely divine If you love goat, this is a great recipe. I did add some ground pepper at serving of the soup and this may not be the tradition in West Africa but it was fantastic. Will definitely make this again. Also used a few more basil leaves as I love basil but did not over power it. Thought of Anthony Boudain as I enjoyed this soup. I could see him in West Africa enjoying this one. Thanks for the great recipe.

• As a wife of a congolese man; I cook central African food. This dish was good and would suit anyones spice palate as it is not overbearing. A good introduction to a peanut based African dish. I would also suggest eating it with fu-fu (similar to polenta).