Equatorial Guinea Coconut Soup

A creamy, coconut-based soup with a hint of spiciness

Preparation time: 15 Minutes

Cooking time: 30 Minutes

Total duration: 45 Minutes

Calories: 300, Fat: 24g, Saturated Fat: 20g, Cholesterol: 0mg, Sodium: 25mg, Carbohydrates: 18g, Fiber: 3g, Sugar: 6g, Protein: 4g

This Equatorial Guinea Coconut Soup is a creamy, coconut-based soup with a hint of spiciness. The soup is made with a base of coconut milk, onions, garlic, and tomato paste, and is seasoned with cumin, paprika, and cayenne pepper. The soup is topped with cilantro and served with a side of crusty bread.

Ingredients

Soup coconut Equatorial Guinea Soup
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short description

Heat olive oil in a large pot over medium heat.
Add onion and garlic, and cook until softened, about 5 minutes.
Stir in tomato paste, cumin, paprika, and cayenne pepper.
Stir in coconut milk.
Bring to a boil, reduce heat, and simmer for 25 minutes.
Serve with cilantro and crusty bread.

detailed description

Heat 1 tablespoon of olive oil in a large pot over medium heat.
Add 1 cup of chopped onion and 3 cloves of minced garlic. Cook, stirring occasionally, until softened, about 5 minutes.
Stir in 3 tablespoons of tomato paste, 1 teaspoon of cumin, 1 teaspoon of paprika, and 1/4 teaspoon of cayenne pepper.
Stir in 4 cups of coconut milk.
Bring to a boil, reduce heat, and simmer for 25 minutes.
Serve with 1/4 cup of chopped cilantro and a side of crusty bread.

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