Suriname Style Peanut Soup

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Suriname Style Peanut Soup with Chicken & Green Plantain Balls - Pindakaas Soep

Prep Time15

Cook Time1

Course: Soup

Cuisine: African, South American, Surinamese

Servings: people

Calories: 614kcal

Equipment

Ingredients

1 ½ pounds chicken pieces on the bone
1/4 teaspoon ground black pepper
1 teaspoon ground allspice
1 large onion chopped
2 stalks celery chopped
4 tablespoons oil
2 tablespoons tomato paste
16 ounces natural creamy peanut butter
1 Scotch Bonnet pepper halved
2 quarts chicken broth or vegetable stock
2 bouillon cubes
salt to taste

Tom Tom Ingredients

2 green plantains cut in half, skins left on
¼ cup grated frozen cassava defrosted
1 tablespoon roasted peanuts optional garnish

Instructions

Let’s first start the tom tom.
Bring a large pot of water to boil.
Add plantains and cook for about 30 minutes, until very soft.
Season the chicken with the allspice and black pepper. Toss to combine.
Meanwhile, start the soup.
In a large pot, heat 2 tablespoons oil.
Add onions and celery and cook until softened and onions are translucent, about 5 minutes. Remove from pot.
Add 2 tablespoons oil and saute chicken until light golden brown, about 5-8 minutes.
Put cooked vegetables back into the pot.
In a bowl, whisk together tomato paste, peanut butter, 2 cups broth, stock or water and stir to combine.
Add this to the vegetables and chicken and stir to combine.
Add 4 more cups of water, bouillon cubes and the Scotch Bonnet pepper.
Bring to a boil. Reduce to a simmer and cook for about 30-40 minutes, until flavors have developed and chicken is cooked through.
Meanwhile, drain the cooked plantain as soon as it is cooked.
While still warm, remove the skin. Using tongs, they should come right off. Mash the green plantain.
Grind the plantains with the cassava in a food processor until you have a pliable plantain dough.
You will have to knead for a few minutes by hand.
To make the Tom Tom, take about 2 tablespoons of the plantain dough into your hands, with wet hands.
You will need to wet your hands after making each one. The moisture is needed for the plantain to stick together. Using your wet hands, form balls.
To serve, place a few of the tom tom in a bowl.
Spoon the soup over it. Garnish with a little roasted peanuts, if desired.

Notes

It is important to make the tom tom dough when the plantains are still hot. If you wait for them to cool, they will not grind into a dough.
If you don't want the soup to be too spicy, it is best to remove the Scotch Bonnet as soon as the soup is finished cooking.
Use 2 lbs. chicken if using boneless chicken.
You can also add a few cloves garlic and bell peppers with the celery and onion, if you like.
For a modern version, you can also try this recipe with almond butter.

Nutrition

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