Spicy peanut butter, allspice, celery, celery, chicken; the building blocks of Surinamese peanut soup. Traditionally, salt meat is often added, but here we deliberately keep it a bit simpler.
Ingredients
For 4 to 6 people:
- 400 grams of chicken thighs
- Oil
- 3 cloves garlic, finely pressed
- 1 white onion, finely chopped
- 4 tablespoons peanuts (unsalted), finely ground
- 1.5 liters of chicken stock
- 3 sprigs celery, coarsely chopped
- 5 grains of allspice, finely crushed
- 350 grams of Surinamese peanut butter
- 150 ml coconut milk
- 1/2 teaspoon sambal (Madam Jeannette)
- Dash of ketjap
- 1 red bird’s eye chili pepper, cut into rings
This is how you make it:
Boil the chicken thighs for fifteen minutes. Let cool and cut into pieces. Set aside.
Fry the chopped onion, pressed garlic and two tablespoons of finely ground peanuts in a layer of oil over low heat. Is everything glassy? Then add the chicken stock together with the chicken, celery and the finely crushed allspice grains. Let simmer for ten minutes.
Using your whisk, also stir in the peanut butter, coconut milk and Madam Jeannette. Let it stand for another 10 minutes until the soup has absorbed all the peanut butter and finally stir in a dash of soy sauce (to taste).
Divide the Surinamese peanut soup among four bowls and top with the remaining peanuts. Finish the Surinamese chicken soup with the remaining peanuts, some extra celery leaves and the red pepper rings.