Guinean-style Potato Soup

Ingredients

In this adaptation, the traditional Hungarian Krumplileves is transformed into a Guinean-style soup by incorporating Guinean spices and ingredients. The original recipe is enhanced with the addition of palm oil and groundnut paste, which lend a distinct Guinean flavor profile to the dish. The spices are also adjusted to include ginger and cayenne pepper, adding a subtle heat to the soup. These modifications create a unique fusion of Hungarian and Guinean culinary traditions. We alse have the original recipe for Krumplileves, so you can check it out.

• 4 large potatoes, peeled and diced (900g) 4 large potatoes, peeled and diced (900g)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon palm oil 1 tablespoon palm oil
• 2 tablespoons groundnut paste 2 tablespoons groundnut paste
• 1 teaspoon ginger powder 1 teaspoon ginger powder
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley or cilantro, for garnish Fresh parsley or cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 6g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a large pot, heat the palm oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Stir in the groundnut paste, ginger powder, and cayenne pepper. Cook for another minute to allow the flavors to meld together.
3. 3.
   Add the diced potatoes to the pot and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to low and simmer for about 20 minutes or until the potatoes are tender.
4. 4.
   Using a potato masher or immersion blender, partially mash the potatoes to thicken the soup. Leave some chunks for texture.
5. 5.
   Season with salt and pepper to taste. Simmer for an additional 5 minutes to allow the flavors to blend.
6. 6.
   Serve the Guinean-style Potato Soup hot, garnished with fresh parsley or cilantro.

Treat your ingredients with care...

• Palm oil — Ensure you use sustainably sourced palm oil to support ethical practices.
• Groundnut paste — If groundnut paste is not available, you can substitute it with natural peanut butter without added sugar or salt.

Tips & Tricks

• For a creamier texture, blend a portion of the soup using an immersion blender before serving.
• Adjust the spiciness by adding more or less cayenne pepper according to your preference.
• Serve the soup with a side of crusty bread or rice for a more substantial meal.
• Garnish with a squeeze of fresh lemon juice for a tangy twist.
• Experiment with different herbs such as thyme or basil for added flavor variations.

Serving advice

Serve the Guinean-style Potato Soup as a main course for lunch or dinner. Accompany it with a side of crusty bread or steamed rice for a complete and satisfying meal.

Presentation advice

Present the soup in deep bowls, allowing the vibrant colors of the potatoes and garnish to shine through. Drizzle a swirl of palm oil on top for an attractive finishing touch.