Peanut Soup with Goat (for an American Kitchen)
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Peanut Soup with Goat (for an American Kitchen) calories by ingredient
Introduction
A Ghanaian recipe adapted to my appliance-filled kitchen. Delicious served with fufu. A Ghanaian recipe adapted to my appliance-filled kitchen. Delicious served with fufu.Number of Servings: 8
Ingredients
-
3 lbs. goat meat (chevon), bone-in, cut in chunks
2 cans Hunt's diced tomatoes
1/2 medium onion, cut in chunks
2 habaņero peppers, seeded and ribs removed
4 cloves garlic
3-inch piece ginger root, peeled and cut in chunks
1 tbsp kosher salt
1 cup Smuckers Natural Creamy Peanut Butter
3 oz. tomato paste
2 Maggi bouillon cubes
4 cups water
Directions
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.
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