Peanut and Potato Chowder
Peanut and Potato Chowder. Cultivated peanuts, a hybrid of two wild species, likely first appeared somewhere around southern Bolivia, Paraguay, southwestern Brazil and northern Argentina, then spread throughout much of South America where countless landraces evolved before being spread throughout the world by European traders. This thick stew can be found in dozens of forms that alter the thickness and level of spice.
- 1 tbsp groundnut (peanut) oil
- 1½ white onions, chopped
- 2 potatoes, peeled and cut into 1-inch (2.5cm) cubes
- 4 dried chillies
- 475ml (16 fl oz) vegetable stock
- 8 tbsp peanuts, toasted and ground
- 2 tbsp coriander, chopped
- Salt and ground pepper
- Heat the oil in a deep frying pan over medium heat and sauté the onions for 7 minutes. Add the potato and chillies, followed by the stock. Bring to a boil, then lower the heat and simmer for 15 minutes or until the potatoes are cooked.
- Transfer half the soup and the peanuts to a blender and blend well, then return to the pan. Add the chopped coriander and season with salt and pepper. Serve hot.
Recipe from The Latin American Cookbook by Virgilio Martínez (published by Phaidon)