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 caloriescarbohydrate: 6.3 gcholesterol: 53.2 mgfat: 10.3 gfiber: 1.6 gprotein: 23.8 gsaturatedFat: 2.4 gservingSize: -sodium: 874.5 mgsugar: 3.1 gtransFat: : -unsaturatedFat: : -
Directions Peanut Butter Goat Soup
Directions
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Combine 1/2 cup water, 1/3 of the onion, ginger, and jalapeno in a blender, puree until smooth.
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.
Transfer 2/3 of the onion to the blender. Add 1 cup water, puree until smooth. Pour back into the pot.
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.
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.