Peanut Soup with Goat (for an American Kitchen)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 lbs. goat meat (chevon), bone-in, cut in chunks2 cans Hunt's diced tomatoes1/2 medium onion, cut in chunks2 habaņero peppers, seeded and ribs removed4 cloves garlic3-inch piece ginger root, peeled and cut in chunks1 tbsp kosher salt1 cup Smuckers Natural Creamy Peanut Butter3 oz. tomato paste2 Maggi bouillon cubes4 cups water
Place goat meat in the bottom of a large slow cooker. Combine tomatoes, onion, peppers, garlic, ginger, and salt in food processor; process until smooth. Pour vegetable mixture over goat meat; cover and cook on low for 5-6 hours.
Bring water to a boil in Dutch oven. Pour oil off of peanut butter and discard; add peanut butter to boiling water and blend with immersion blender until smooth. Reduce heat to medium. Add tomato paste and Maggi cubes; stir to combine. Add contents of slow cooker, including the juices and all bones. Reduce heat to low; cover and simmer 30-45 minutes.
Serve over fufu.
Number of Servings: 8
Recipe submitted by SparkPeople user JENREDDIG.
Bring water to a boil in Dutch oven. Pour oil off of peanut butter and discard; add peanut butter to boiling water and blend with immersion blender until smooth. Reduce heat to medium. Add tomato paste and Maggi cubes; stir to combine. Add contents of slow cooker, including the juices and all bones. Reduce heat to low; cover and simmer 30-45 minutes.
Serve over fufu.
Number of Servings: 8
Recipe submitted by SparkPeople user JENREDDIG.
Nutritional Info Amount Per Serving
- Calories: 322.0
- Total Fat: 17.9 g
- Cholesterol: 42.7 mg
- Sodium: 1,619.4 mg
- Total Carbs: 15.4 g
- Dietary Fiber: 4.5 g
- Protein: 25.4 g