Sopa de maní y tomates (Peanut and tomato soup)
This is the traditional Aji de Carne (Beef, Peanut, and Tomato Spicy Soup), eaten by people from Quito- Ecuador. It's delicious!
- 60ml achiote oil
- 1 onion, finely chopped
- Garlic to taste, crushed
- 250g potatoes, peeled and sliced
- 2 Red chillies,chopped but without seeds
- 400g tinned, chopped tomatoes
- 150g unsalted peanuts
- 1 litre Water
- 250g beef cut into small pieces
- 250ml milk
- 1 tablespoon cumin
- 2 tablespoon coriander, to garnish
- 1 fried sweet plantain cut into round pieces to garnish
- Heat the achiote oil in a large pan over a low heat.
- Add the onion and cook for about 5 minutes.
- Add the garlic, potatoes and chillies and fry for a further 2-3 minutes.
- Cut the beef into small pieces and cook until done.
- Stir in the tomatoes, and a little water, cover and cook for 10 minutes. Then add the rest of the water.
- Meanwhile, toast the peanuts by gently cooking them in a dry frying pan over a medium heat, taking care not to burn them.
- Set 2 tablespoons of the peanuts aside to use as a garnish.
- Transfer the remaining peanuts to a food processor and blitz until finely ground. Add the milk until smooth.
- Add the tomatoes, the cumin, the beef, and the peanuts to the pan.
- Bring to the boil, reduce the heat and simmer for 10 minutes.
- Serve in hot bowls, garnished with the remaining peanuts,coriander, and the sweet fried plantains cut into round pieces.
Quite filling and delicious on its own!
I doubled the recipe and used 5 chillies of the general sort you would buy from an Asian grocer and I left the seeds in. The heat level was fine for us, but I could be too hot for a lot of people, so start off with a little and add more if necessary. I would add the stock gradually until you achieve the desired consistency. I prefer my soups to be slightly thick, so start off with 1 litre of stock, adding more if necessary.
User:Silvia Dillon, a visitor from Ecuador has made some regional variations to User:JuliaBalbilla's original recipe. The revision changes and variations can be seen in the history page for this recipe.
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