Sopa de Mani

Bowen’s sopa de maní blends raw peanuts into a chicken-leg soup with onion, garlic, green pepper, parsley and carrots. The selected version is served with French fries and llajua, with French baguette also listed as an accompaniment.

The peanuts soak in hot water and are drained. For Bowen’s own peeling method, they are rubbed between two kitchen towels, rinsed and separated from their skins. Half the peanuts are blended with two cups of water until smooth, and the operation is repeated with the other half.

Vegetable oil heats in a large pot, where the chicken legs are seared and set aside. The onion, garlic, green pepper and parsley sauté in the same pot before the peanut mixture, the remaining water and chopped carrots are added.

The soup comes to a boil and cooks over low heat for twenty minutes, with regular stirring. Salt, ground black pepper and dried oregano season it. The chicken legs return for fifteen minutes or until cooked through.

The soup is served with prepared fries and llajua.