African Platter Map: Liberian Peanut Soup (Thick And Meaty)
This (Peanut soup) is a Liberian lunch time special that comprises; peanut (s), herbs, spices and of course lots of meat.
The style and tradition of cooking in Liberia are much different from other cuisines of the world.
The combined flavor of all the Liberian spices mixed with the exotic aroma of chicken broth and herbs will make you lick your fingers.
While the peanut/groundnut soup might be common in West Africa, each region/country has its own method.
- 450g beef, cut in bits
- 450g chicken pieces (thighs, wings, drumsticks)
- 1 cup fresh chicken stock
- 1 finely diced onion
- 1 finely diced bell pepper
- 1 finely chopped celery stalk
- 1 habanero pepper, minced
- 1 piece dried fish (optional)
- Salt and pepper to taste
- 2 large potatoes, cut into 1 inch pieces
- 225g chopped okra (optional)
- 3/4 cup peanut butter
- Fill pot halfway with water and add chicken, onions, and salt.
- Cover pot and bring to a boil gently by simmering for 15/20 minutes.
- Add remaining ingredients and cover i.e beef, chicken, chicken stock, onion, pepper, celery, habanero, dried fish and salt (to taste) and pepper.
- Add potatoes when meat is tender after about 20 minutes; cook another 15 minutes.
- Add okra (if using), cook for 5 minutes, add peanut butter; cook for 5 minutes more until peanut butter is melted into the soup.
- Taste to adjust seasoning. Serve hot!
Note: If peanut soup is too thick, add water. If watery, add more peanut butter.