This Liberian peanut soup, recipe courtesy of Helene Cooper, should satisfy peanut butter lovers, as well as anyone who wants a thick, rich, meaty dish.
Ingredients
- 1 ham hock
- 1 pound stew beef, cut up
- 1 pound chicken pieces (thighs, wings, drumsticks)
- 4 chicken bouillion cubes
- 1 onion, diced
- 1 bell pepper, diced
- 1 celery stalk, diced
- 1 habanero pepper, minced
- 1 piece dried fish (optional)
- Salt and pepper to taste
- 2 large potatoes, cut into 1 inch pieces
- ½ pound chopped okra
- ½ jar peanut butter
- Nutritional Information
Nutritional analysis per serving (6 servings)
2469 calories; 159 grams fat; 46 grams saturated fat; 1 gram trans fat; 66 grams monounsaturated fat; 33 grams polyunsaturated fat; 29 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 219 grams protein; 829 milligrams cholesterol; 1377 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- Fill a heavy soup pot halfway with water and add ham hock. Bring to a boil and cook for 15 minutes. Discard the water, put the ham hock back in the pot, and refill with water, again halfway up.
- Bring to a boil, and add beef, chicken, chicken boullion cubes, onion, pepper, celery, habanero, dried fish and salt and pepper. Cover and cook for about 30 minutes, until the meat is tender. Add potatoes; cook another 15 minutes.
- Add okra, cook 5 minutes, add peanut butter; cook five minutes more until peanut butter is melted into the soup. Taste and adjust seasonings. If soup is watery, add more peanut butter. If it’s too thick, add water.
1 hour
Dining and Cooking