Sopa De Maní

Prepare the Peanuts

In a blender or food processor, grind the raw peanuts until they form a coarse powder. Set aside.

Brown the Beef

In a large pot, heat the vegetable oil over medium-high heat.

Add the beef chunks and brown them on all sides. Remove the beef from the pot and set aside.

Cook the Aromatics

In the same pot, add the finely chopped onion and minced garlic. Sauté until the onion is soft and translucent.

Add the Vegetables

Add the diced carrots and potatoes to the pot. Cook for about 5 minutes, stirring occasionally.

Add the Spices and Broth

Stir in the ground cumin, ground paprika, ground black pepper, and salt.

Return the browned beef to the pot.

Pour in the beef broth or water and bring to a boil.

Simmer the Soup

Reduce the heat to low and let the soup simmer for about 45 minutes, or until the beef is tender.

Add the Peanuts and Rice

Stir in the ground peanuts and uncooked white rice.

Continue to simmer for another 15-20 minutes, or until the rice is cooked and the soup has thickened. Stir occasionally to prevent sticking.

Add the Peas

Stir in the green peas and cook for an additional 5 minutes.

Serve

Ladle the sopa de maní into serving bowls.

Garnish with freshly chopped parsley or cilantro.