Bolivian Sopa de Mani

Ingredients

• 500g beef chunks
• 150g raw peanuts (or 4 tbsp peanut butter)
• 1 onion, chopped
• 3 garlic cloves
• 1 carrot, diced
• 3 potatoes, cubed
• 100g spaghetti, broken
• 2 tbsp tomato paste
• 1 tsp paprika
• 1 tsp cumin
• 3 tbsp oil
• Coriander
• 1.5 litres stock

Instructions

1. Simmer beef in salted water with onion for 30 minutes; reserve broth.
2. If using raw peanuts: blend with a little broth to a paste.
3. Heat oil; soften remaining onion and garlic; add carrot.
4. Add tomato paste, paprika, cumin and peanut paste.
5. Add stock and beef; simmer 20 min.
6. Add potato and pasta; cook 15 min more until tender.
7. Top with coriander.

Serving suggestions

• Lovely with chips on top.

Storage & reheating

Keeps 4 days; thickens.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions