International Cooking Show - April 21st, 2023
From Alexus Kreft
By: My mom, Aidee Bejarano
For 6 servings
½ kg of Beef Stew Meat
1 large Onion
1 tbsp of minced Garlic
½ Green or yellow bell pepper
1 celery stalk
½ cup of raw, unsalted peanuts
½ cup of water
2 Russet Potatoes
300 g of Noodles or ½ cup of rice
Chop all the vegetables into cubes, the smaller the better! The carrots can also be grated.
Blend the peanuts in ½ cup of water, blend it as much as you can so the soup can have a creamy consistency.
Peel and cut the potatoes like French fries but as slim as you can!
Start cooking the vegetables in a large pan with some olive oil. For the spices, add ½ tablespoon of each spice (don’t forget to add some salt!). While we do this, we will need to boil around 6 cups of water in a large pot. When the vegetables start turning a golden color, we will add the beef and cook for around 5 minutes more.
Add the stir-fried veggies and meat to the boiling water. Let boil for around 20 minutes before adding the blended peanuts.
While boiling the soup, start frying the potatoes and toasting the noodles (if rice is used, do not toast it).
After adding the blended peanuts, let boil for 10 more minutes and then add the toasted noodles or rice, then let it boil until the noodles or rice are on “al dente” consistency.Serve in a bowl adding the parsley and fried potatoes, enjoy!