Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

prep:
25 mins
cook:
1 hr 20 mins
total:
1 hr 45 mins
Servings:
8
Yield:
8 servings
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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.

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  • 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.

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

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

Nutrition Facts

212 calories; protein 23.8g; carbohydrates 6.3g; fat 10.3g; cholesterol 53.2mg; sodium 874.5mg. Full Nutrition
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