The flavors of Bolivia are countless, and even if last year I wrote about the 5 dishes that bring me to Bolivia, there is not enough space in one article to present them all.

So here we are today, to focus on a recipe that became one of my favorite meals. In fact, since the first time I tried it a couple of years ago at Andrea’s auntie’s, I can’t stop craving it!

 

Today’s recipe is Sopa de Maní, Bolivian Peanut Soup.

Sopa de maní Bolivian peanut soup

SOPA DE MANÍ – BOLIVIAN PEANUT SOUP

Sopa de Maní is a particular dish with a delicate and yet rich flavor, warm, delicious, and high in nutrients.

Peanuts (whose name’s Maní in many countries in South America) are an especially good source of healthful fats, protein, and fiber. They also contain plenty of potassium, phosphorous, magnesium, and B vitamins. Despite being high in calories, peanuts are nutrient-rich and low in carbohydrates. And if you add chicken, a few vegetables, and a nice broth, you have the perfect dish to boost your energy towards a cold day of hard work.

Ingredients for 4 people:

  • ½ kg chicken pieces
  • 1 cup peanuts (raw or toasted)
  • 1 peeled white onion
  • 1 carrot
  • 1/2 cup of peas (raw or frozen)
  • 1 stalk of celery
  • 1/2 bell pepper
  • 1/4 cup oil
  • 1 garlic clove
  • 1/2 liter of broth (vegetable/beef/chicken)
  • EVO oil
  • 4 potatoes
  • Salt, pepper, cumin, oregano, parsley, and ground chili pepper (optional)
  • 250g rice

Preparation:

  1. Mince the garlic, onion, carrot, celery stalk, bell pepper, and chop 3 potatoes (save 1 for later) into small dices.
  2. In a pot, sauté these ingredients with the peas and a drizzle of EVO oil. Once they are golden brown, add the chicken pieces and sauté them over medium-high heat during 2-3 minutes, then add the broth, cover and let it cook over medium heat for about 30 minutes.
  3. In the meantime, boil the rice, and when it is ready, put it aside.
  4. Take the last potato, cut it into small French fries. Deep fry them, salt them, and set them aside.
  5. In a blender, blend peanuts with ground chili pepper and a ladle of the broth from the pot until reaching a smooth and creamy texture.
  6. Pull out of the pot the chicken pieces, remove the skin and the bones, and put it back in the pot. Add the peanut cream to the pot, and mix well.
  7. Add the rice, season with salt and the spices, and cook for another 5 minutes while stirring.
  8. Serve in soup dishes, and decorate with French fries and fresh parsley.
Bolivian peanut soup Sopa de maní

POSSIBLE VARIATIONS

  • If you prefer a Vegan dish you can substitute the chicken with vegetables rich in proteins (broccoli for example) and use a vegetable broth.
  • For those who don´t appreciate hot spices, use non-spicy paprika instead of chili powder.
  • Not a rice fan? Choose a short pasta or with the grains you like the most!

#ONERECIPEONECULTURE: DISCOVER NEW FLAVORS FROM DIFFERENT COUNTRIES WITH THE EXPAT MAGAZINE

If you want to learn more about Bolivia, check out The Expat Magazine’s article Discover Bolivia: A Land Of Beauty, Culture Blend And Curiosity.

The Expat Magazine is an online community made of expats and travelers who share tips, experiences, and news to help you live and travel abroad.

Every month, The Expat Magazine brings you to a different country, and for each country, Eatsperience Madrid will show you a new delicious recipe you’ll love!