This soup is creamy, delicious, healthy, and very filling! Lovely as a meal starter or add mashed potatoes, fufu, rice balls, kenkey etc. for a complete meal.

Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine 1/2 cup water, 1/3 of the onion, ginger, and jalapeno in a blender; puree until smooth.

    Advertisement
  • 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.

Cook's Notes:

Substitute fresh cayenne pepper for the jalapeno if desired.

Tips

Substitute 1/2 teaspoon dried basil for the fresh if desired.

Tips

You may add additional water to the paste in step 5 to make it lighter.

Nutrition Facts

212.3 calories; 23.8 g protein; 6.3 g carbohydrates; 53.2 mg cholesterol; 874.5 mg sodium. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/21/2018
Absolutely divine! If you love goat this is a great recipe. I did add some ground pepper at serving of the soup and this may not be the tradition in West Africa but it was fantastic. Will definitely make this again. Also used a few more basil leaves as I love basil but did not over power it. Thought of Anthony Boudain as I enjoyed this soup. I could see him in West Africa enjoying this one. Thanks for the great recipe. Read More
(1)
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/21/2018
Absolutely divine! If you love goat this is a great recipe. I did add some ground pepper at serving of the soup and this may not be the tradition in West Africa but it was fantastic. Will definitely make this again. Also used a few more basil leaves as I love basil but did not over power it. Thought of Anthony Boudain as I enjoyed this soup. I could see him in West Africa enjoying this one. Thanks for the great recipe. Read More
(1)
Rating: 5 stars
06/21/2018
Absolutely divine! If you love goat this is a great recipe. I did add some ground pepper at serving of the soup and this may not be the tradition in West Africa but it was fantastic. Will definitely make this again. Also used a few more basil leaves as I love basil but did not over power it. Thought of Anthony Boudain as I enjoyed this soup. I could see him in West Africa enjoying this one. Thanks for the great recipe. Read More
(1)
Rating: 4 stars
06/10/2019
As a wife of a congolese man; I cook central African food. This dish was good and would suit anyones spice palate as it is not overbearing. A good introduction to a peanut based African dish. I would also suggest eating it with fu-fu (similar to polenta). Read More
Advertisement