Soup is the ultimate comfort food, especially when you're seeking a vitamin boost for your immune system. At Bunk, our peanut soup is a beloved hit among regulars. While our signature version remains a closely guarded secret—visit us soon to savor it—here's a time-honored traditional recipe to recreate at home.
Ingredients for Peanut Soup
200 g salt meat (toko)
2 chicken legs
3.5 liters of water
8 allspice grains
2 Madame Jeanette peppers
3 bay leaves
2 chicken stock cubes
2 onions (chopped)
4 garlic cloves (finely chopped)
5 stalks celery (chopped)
2 tomatoes (roughly chopped)
1 dl sunflower oil
700 g peanut butter
Preparation time: 40 minutes
- Combine all ingredients from the salt meat through the chicken stock cubes in a large pot. Bring to a boil, then reduce the heat to low so the liquid simmers gently. Cover and let it cook for 1 hour to develop a flavorful stock.
- Remove the salt meat and chicken from the stock. Shred the chicken off the bones. Finely chop the salt meat and chicken.
- Heat the sunflower oil in a frying pan. Sauté the onions and garlic for 1 minute, stirring constantly.
- Add the chopped chicken and salt meat, then fry on high heat for 3 minutes.
- Stir the celery, peanut butter, and frying pan contents into the stock. Bring to a boil.
- Reduce heat and simmer for 30 minutes, allowing the peanut butter to fully dissolve and meld with the stock.
- Serve hot with white rice or bread.
