John Myers
Potato and Peanut Soup with Fried Plantain
The perfect potato and peanut soup with fried plantain recipe with a picture and simple step-by-step instructions.
- 400 g Potatoes
- 150 g Unsalted peanuts
- 1 piece Onion
- 1 piece Chilli pepper
- 2 piece Tomatoes, about 160 gr.
- Peanut oil
- 1200 ml Chicken broth
- Salt
- 1 piece Plantain
- Sunflower oil for deep frying
- 4 tbsp Unsalted peanuts
- 4 tbsp Ginger
- 1 Stalk Spring onion
- Peel and dice the potatoes. Peel and finely dice the onion. Core the chilli pepper, if you don’t like it so spicy, cut out the partitions and then cut the pod finely. Peel, core and finely chop the tomatoes. If not roasted, roast the peanuts in a pan without fat, stirring frequently. Heat the chicken broth
- Heat the peanut oil and sauté the onions with the chilli pieces. Now pour in the chicken stock, add the potato pieces and peanuts and season with a little salt. Simmer on a low heat until the potatoes are nice and soft. Now add the tomato pieces and let them steep for a moment.
- We are now preparing the insoles
- Peel the ginger and grate it very finely. Mix with the peanuts and roast everything in a pan with a little peanut oil, always stirring well so that they don’t burn. Then degrease on crepe. Now quickly clean the spring onions and cut into fine rolls.
- Peel the banana and cut into thin slices lengthways. Then cut them into strips approx. 5 mm thick. Heat enough sunflower oil and deep-fry the banana strips in it, degrease on crepe.
- Now finely puree the soup and stretch to the desired consistency with hot chicken broth as desired, season again with salt.
- Put the finished soup in a soup cup and garnish with the plantains, spring onions and peanuts and now ….. enjoy your meal …..
- Notice …. this soup is very creamy due to the pureed peanuts, if you don’t want this, you pass it through a fine sieve again.
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