Name: Peanut Butter Goat Soup
Prep time: 25 min
Cook time: 1 h 20 min
Total time: 1 h 45 min
Yield: 8 servings
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

Directions

Step 1

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

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Step 2

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.
Step 3

Transfer 2/3 of the onion to the blender. Add 1 cup water; puree until smooth. Pour back into the pot.
Step 4

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.
Step 5

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

Per Serving:

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

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Ingredients

Directions

Cook's Notes:

Tips

Tips

Nutrition Facts

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Ingredients

Directions

Cook's Notes:

Tips

Tips

Nutrition Facts