Pindasoep (Pindasoep)
Overview
Pindasoep is the thick peanut soup of Suriname, usually eaten with tomtom, soft balls of mashed boiled plantain. Chicken pieces and salted beef or pork are simmered with onion, tomato, garlic, allspice berries, bay leaves and a whole Madame Jeanette pepper, which gives aroma and heat without bursting. When the meat is tender, peanut butter, or freshly ground roasted peanuts, is dissolved in some of the hot broth and stirred into the pot, and the soup is simmered until creamy. Celery leaves are added at the end. The tomtom is dropped into the bowl or eaten from a separate plate, dipped into the soup.
History
Peanut soups came to Suriname with enslaved West Africans, and tomtom is related to the pounded starches of West Africa. Pindasoep with tomtom is a traditional Sunday lunch in Suriname, often cooked in a large pot for the whole family, and it is also served at birthdays and other gatherings. It travelled with Surinamese families to the Netherlands, where it is one of the best-known Surinamese dishes.
Main ingredients
Peanut butter, chicken, salted meat, allspice, celery leaves, madame jeanette pepper. The soup is built on thick creamy peanut broth and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Chicken soups · More soups from Suriname
Recipe
Method
- 140 min
Simmer the chicken and salted meat in 2 l water with the onion, tomatoes, garlic, allspice, bay and pepper for 40 minutes.
- 2
Boil the peeled plantains until soft, pound them smooth and roll into small balls.
- 3
Dissolve the peanut butter in a ladle of hot broth and stir it into the pot.
- 415 min
Simmer gently for 15 minutes, stirring so it does not stick.
- 5
Add the celery leaves, remove the pepper and serve with the tomtom.
- ✓
Serve. About 1h 20m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
