Sopa de Calabaza, Maní y Espinacas de Río Muni – Authentic Equatorial Guinea Recipe
Mainland Río Muni velvety pumpkin and peanut soup folded with emerald spinach.
- Country of Origin
- 🇬🇶 Equatorial Guinea (Central Africa, Africa)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 25 min
- Difficulty
- Easy
- Signature Staples
- Cubed sweet pumpkin, Smooth peanut butter, Fresh baby spinach and rice, Fresh ginger, Garlic
Ingredients for Sopa de Calabaza, Maní y Espinacas de Río Muni (4 Servings)
- 1.25 lbs (or 2.5 cups) cubed sweet pumpkin, prepped into bite-sized pieces
- 1.5 cups smooth peanut butter, washed and trimmed
- 1 cup fresh baby spinach and rice
- 1 medium onion and 3 cloves garlic, finely minced with fresh ginger
- 1.5 tbsp traditional Equatorial Guinea seasoning (garlic, onions, nutmeg pinch)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and fresh ginger for 3–4 minutes until fragrant.
- Stir in garlic, onions, nutmeg pinch and toast for 45 seconds to release the essential oils of Equatorial Guinea's kitchen.
- Add cubed sweet pumpkin and smooth peanut butter, tossing to coat in the aromatic base.
- Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
- Fold in fresh baby spinach and rice, adjust seasoning, and ladle steaming hot into deep bowls.