Liberian Peanut Soup
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1ham hock
- 1pound stew beef, cut up
- 1pound chicken pieces (thighs, wings, drumsticks)
- 4chicken bouillion cubes
- 1onion, diced
- 1bell pepper, diced
- 1celery stalk, diced
- 1habanero pepper, minced
- 1piece dried fish (optional)
- Salt and pepper to taste
- 2large potatoes, cut into 1 inch pieces
- ½pound chopped okra
- ½jar peanut butter
Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
1/2 jar of pnut butter?
Make sure it’s unsalted and unsweetened peanut butter.
Can chicken stock be used if I omit the bullion? How many ounces of peanut butter?
I made a vegetarian version of this delicious dish by omitting the meat, doubling the veggies and using vegetable broth. I also added chopped collard greens, fresh ginger and garlic to add to the mix.