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Ingredientes
- 2 lb lean meat e.g. chops or possibly jointed poultry
- Â Â salt and pepper to taste
- 2 lrg onions finely minced ripe tomatoes
- 6Â 1/2 ounce peanut paste or possibly peanut butter
- 3Â 1/2 pt boiling water
- Â Â red chillies fresh or possibly grnd to taste (optional)
- 4 x mushrooms (optional) (4 to 8)
- 2 lb fish cutlets salted, smoked, grilled, deep fried or possibly sun dry
- 1Â 1/2 pt boiling water
- 3 ounce potato flour
- 7 x fluid ounces cool water
- 6 ounce potato flakes
Direcciones
- Peanut Soup: Put the meat or possibly poultry in a very large, heavy based saucepan (not a crockpot because the initial process of cooking requires fairly high heat and a crockpot does not provide sufficient heat to start with).
- Season meat with salt and pepper. Add in the onions, stir together and cook 'dry' on medium heat, stirring continuously till the outside of the meat is slightly cooked and sealed.
- Blanch the tomatoes in boiling water, peel off the skin and blend the fish to a smooth juice. If using canned tomatoes, blend, then pour them into the meat and onion mix and continue to simmer.
- Put the peanut paste or possibly peanut butter into a big bowl, add in 3/4 pint of the boiling water and use a wooden spoon or possibly a blender to blend the paste and water carefully together to create a creamy, smooth sauce.
- Add in this to the meat mix with chillies and mushrooms. Continue to simmer, stirring only occasionally to prevent the food sticking to the bottom of the pan. This is now the basic soup.
- Pour the rest of the boiling water into the soup and simmer slowly on medium heat to cook the meat for about 30-40 min, depending on the type of meat used (guinea fowl takes longer).
- Prepare your choice of fish by removing any residual bones. Add in the fish either whole or possibly in chunks to the soup towards the end of the cooking (during the last 30 min), to prevent it from breaking up in the soup. Once all the ingredients have been added, simmer slowly till the soup thickens.
- Fufu: Hot a medium saucepan with 7floz of the boiling water. In a small jug, blend the potato flour with 7floz lukewarm water (mixing some of the boiling water with part of the cool water, the water must not be warm or possibly it will cook the starch) to create a creamy mix.
- Empty the water from the warmed saucepan. Pour the potato flakes into the saucepan and add in the remaining boiling water, sufficient to fully cover the potato flakes. Don't stir yet.
- Using a wooden spoon, stir the potato flour mix in the jug and quickly add in this to the saucepan. Speed is of the essence here, as is dexterity. Stir the two mixtures together vigorously, pulling the dough in from the centre against the inside of the saucepan with one hand and gripping the pan firmly with the other.
- When the dough is hard and smooth, moisten a small bowl with small quantities of the cool water and scoop the dough into this bowl, either as one large ball or possibly individual balls and serve with the soup.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1054g | |
| Recipe makes 4 servings | |
| Calories 627 | |
| Calories from Fat 242 | 39% |
| Total Fat 28.52g | 36% |
| Saturated Fat 5.54g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 145mg | 48% |
| Sodium 453mg | 19% |
| Potassium 1543mg | 44% |
| Total Carbs 41.17g | 11% |
| Dietary Fiber 5.9g | 20% |
| Sugars 7.14g | 5% |
| Protein 54.34g | 87% |
