A Hearty Bolivian Peanut Soup: A Comforting Taste Adventure

Sopa de Mani, or Bolivian Peanut Soup, is a comforting, hearty, and creamy dish that is perfect for cold winter days. This soup is a traditional Bolivian dish with several regional variations. It is typically made with beef ribs or chicken, but it can also be made vegetarian. The soup has a thick and creamy texture due to the ground fresh peanuts and potatoes, and it is often garnished with fried matchstick potatoes, fresh herbs, and served with crusty bread and hot sauce.

Choosing the right peanuts

Type of Peanut

Select raw, green peanuts for boiling. These are fresh peanuts that may still be in their shells. They are typically available from farmers and distributors, rather than grocery store chains. If you opt for packaged peanuts, choose dried, raw peanuts. These are ideal for roasting and are available in supermarkets or online stores.

Taste

The type of peanut you choose can impact the taste of your soup. For example, some varieties may be sweeter than others. If you want a more authentic flavour, choose cocktail peanuts, which are already shelled, peeled, and roasted.

Texture

When selecting peanuts, ensure they have a hard texture. Avoid soft peanuts, as this indicates spoilage. If you're roasting peanuts in their shells, check that they don't rattle when shaken.

Quantity

Consider the quantity of peanuts you will need for your soup. If you require a large amount, buying in bulk directly from a distributor may be more cost-effective.

Preparation

Peeling and preparing peanuts can be time-consuming, especially if they are not shelled or peeled. If you want to save time, opt for cocktail peanuts, which are already shelled and peeled.

Cooking Time

The cooking time for your soup will vary depending on the type of peanut you choose. Raw peanuts require a longer cooking time, and it is recommended to boil them for at least an hour to avoid indigestion. Roasted peanuts, such as cocktail peanuts, cook faster and don't cause indigestion.

Preparing the peanut purée

Selecting the Right Peanuts:

Start by choosing the right type of peanuts. In Bolivia, cocktail peanuts are commonly used as they are already shelled, peeled, and roasted, reducing the cooking time and preventing indigestion. If using raw peanuts, ensure they are peeled to avoid a time-consuming process. The type of peanut can also impact the soup's flavour; some varieties may make the soup sweeter.

Boiling the Peanuts:

Place the desired amount of peanuts in a blender jar or food processor and add water. For raw peanuts, it is recommended to boil them separately for about 30 minutes or until soft before blending. This step ensures that the peanuts are thoroughly cooked and helps create a smooth paste.

Blending the Peanuts:

Blend the peanuts with water until a thick and relatively smooth paste forms. You may need to adjust the blender settings and gradually increase the speed to achieve the desired consistency. If needed, add small amounts of water to facilitate the blending process and create a creamier texture.

Frying the Peanut Purée:

In a pan, heat a small amount of oil, such as olive oil or vegetable oil. Pour the prepared peanut paste into the pan and add spices like turmeric or cumin. Stir the mixture continuously for a few minutes to incorporate the spices and prevent burning. Frying the peanut purée adds a nuttier flavour to the soup.

Adding the Peanut Purée to the Soup:

Once the peanut purée is ready, it's time to incorporate it into the soup. In a separate pot, prepare your desired combination of vegetables, meat, or broth. Bring the soup to a low boil and slowly add the peanut purée, stirring constantly to prevent sticking and ensure thorough mixing. Continue cooking the soup for a few minutes to allow the flavours to meld.

Cooking the vegetables

To cook the vegetables for your Bolivian peanut soup, you'll first need to prepare your chosen vegetables. For this soup, popular choices include onions, garlic, celery, carrots, red and green bell peppers, green beans, peas, and potatoes. You can also add beef or chicken, or leave it out for a vegetarian option.

Once you've chopped your chosen vegetables, heat some olive oil or peanut oil in a large pot over medium heat. Add your vegetables, except for the potatoes, and cook until the onions are translucent and softened. If you're using meat, add it now and cook until browned.

Next, add your stock or water, and bring to a simmer. If you're using potatoes, add them now, and cook until they are just tender. You can also add rice at this stage if you wish. Simmer everything gently for around 1 to 1.5 hours, keeping the flame low to avoid burning the peanut particles.

If you're using matchstick potatoes as a garnish, heat some oil in a small pan and cook the potato sticks until golden brown. Drain on paper towels and season with salt.

Finally, taste your soup and adjust the seasoning as needed. If the soup is too thick, add some more water or stock to reach your desired consistency. Serve the soup in shallow bowls, garnished with the matchstick potatoes and some fresh herbs.

Adding the peanut purée to the soup

Now for the fun part: adding the peanut purée to the soup. This is what gives sopa de mani its distinctive flavour and texture.

First, make sure you've boiled your peanuts for around 30 minutes and then blended them with water to make a smooth paste. You can add more water if you need to, but it should be relatively thick and creamy.

Now, heat up some oil in a pan and add your peanut purée. Stir in a couple of teaspoons of turmeric and maybe some ground cumin, too. Keep stirring the mixture for a couple of minutes so it doesn't stick to the bottom of the pan.

Next, add the peanut mixture to your soup pot, stirring well to combine. Make sure the heat is on low so the peanut purée doesn't burn. You can now add some diced potatoes and let the soup simmer until the potatoes are cooked through.

At this point, you might want to add some pasta or rice to your soup. If you're going for the traditional Bolivian approach, try frying some penne in a dry pan first to bring out its nuttiness and change its texture so it holds up in the soup. Add the pasta to the soup and let it simmer until it's just tender.

Finally, taste your soup and adjust the seasoning. If it's too thick, add some more water or stock. It should have some body but not be as thick as a chowder.

Serving with fried potatoes

A traditional garnish for sopa de mani is fried potatoes. There are several ways to prepare these, from thin matchstick fries to thicker steak-style wedges. Here is a recipe for fried potatoes that would work well with the Bolivian peanut soup.

Ingredients:

• 4 gold potatoes, sliced 1/4 inch thick
• 4 tablespoons butter
• Salt and pepper, to taste

Method:

Place a pan on medium heat and melt the butter. Add the sliced potatoes and fry, turning them over every few minutes to ensure even browning. This should take around 15 minutes. Be careful not to overcrowd the pan, as this will cause the potatoes to steam rather than fry. You may need to cook the potatoes in batches.

Once the potatoes are browned and cooked through, season with salt and pepper, and serve immediately.

Tips:

• For extra flavour, add some chopped onion to the pan.
• If you prefer, you can use oil instead of butter for frying.
• For crispy potatoes, use peanut oil and follow the method below.

For Crispy Fried Potatoes:

• Peel and slice 6-8 large potatoes (Russet or Yukon Gold) about 1/4 inch thick.
• Soak the sliced potatoes in ice water for 5-10 minutes to remove excess starch, then drain and pat dry.
• Heat 1/4 cup of peanut oil in a large skillet on medium-high heat until almost smoking.
• Add the potatoes and fry for about 2 minutes, until golden.
• Cover the pan, reduce the heat to medium, and allow to steam for 2-3 minutes.
• Uncover, increase the heat, and flip the potatoes. Fry for another minute or two.
• Drain the excess oil, blot the potatoes with a paper towel, and return them to the pan on medium heat.
• Add a sliced sweet onion, bell pepper, and any desired seasonings.
• Saute until the potatoes are tender, then add 2 tablespoons of butter and toss to coat.
• Serve hot, with plenty of cracked black pepper.

Notes:

• If using Russet potatoes, it is important to soak them in water before frying to remove the starch and ensure crispiness. This step can be skipped for thin-skinned varieties like Yukon Gold.
• Use enough oil to keep the potatoes from sticking to the pan.
• Cast iron skillets are best for frying potatoes, as non-stick pans do not get hot enough.
• For boiled or baked potatoes, slice and fry in butter until golden brown.

Frequently asked questions