Peanut Butter Goat Soup recipe

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Ingredients

5 cups water, divided
1 large onion, cut into thirds
2 tablespoons fresh ginger root
½ teaspoon chopped jalapeno pepper
2 pounds goat meat (chevon)
1 cube shrimp bouillon (such as Maggi®)
1 ½ teaspoons salt
½ cup peanut butter
3 tablespoons tomato paste
2 leaves fresh basil

Nutrition Info

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: : -

Directions

  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.

Recipe Yield

8 servings

Recipe Note

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.

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