• Rachele Viard

Surinamese Peanut Soup with Tom-tom

Patrick Woei is a proud Surinamer whose love for food has taken him on a culinary journey in different countries where he has learned diverse cooking techniques. This innovative chef is committed to affording young chefs opportunities to enhance their skills. He shares with us a staple in Surinamese gastronomy.


Photos provided by Patrick Woei

Yield: 4 servings


Ingredients

½ Chicken, cubed

1 Onion, diced

1 Tomato, diced

200 gr Salted Beef, diced and soaked for 2 hrs.

1½ lt Water

1 Maggi Chicken Cube

6 Lontai (piment)

3 Bay Leaves

350 gr Peanut Butter

1 Scotch Bonnet Pepper

2 sprig Italian Parsley, concasse

Salt and Pepper to taste

2 Green Plantains, peeled


Preparation

Blanch the Chicken in some boiling water for a cleaner soup stock.

In a soup pot, saute the onion and tomato with a little bit of oil.

Put the clean Chicken, with the Salted Beef and Water in the soup pot and bring to a boil.

Add the Chicken Cube, Lontai and Bay Leaves, cover, reduce heat, and simmer for ½hr.

Transfer the Peanut Butter into a bowl, add some of the hot stock to help dissolve the solid paste. Put this mixture back into the stock. Check the flavor and add Salt and Pepper to taste.

Add the Scotch Bonnet be careful not to puncture it. Boiling an unblemished Scotch Bonnet with the soup will add a fantastic aroma. Continue simmering your soup for another ½ hr., stirring occasionally.

In another pot, boil the Green Plantain until soft, drain and pound the plantain into a paste. Make small dumpling sized balls and add to your peanut soup at the last 5 min. before serving.

Serve in 4 bowls and garnish with chopped Italian Parsley.


“In Suriname we put the boiled Scotch Bonnet in a separate saucer dish and with a spoon break it apart, so that those who prefer can add some extra tropical spiciness to their Peanut Soup.‘Eet lekker!’, stated the innovative chef.


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