Caldo de Mani




Heat the oil in a large saucepan over low heat. Add the onion and carrot.

Cook stirring until the onions are translucent and the carrots are soft (around 10 minutes).

Stir in the peas, the green peas, celery and the tomatoes. Let it cook stirring for 10 minutes more.

Season with salt, pepper, hot pepper sauce, cumin, parsley, oregano, annatto and aji amarillo powder.

Add the chicken and pour in the beef stock, the peanuts and the potatoes. Bring i to a boil, then reduce to a simmer, partially cover and cook for 30 minutes.

When ready to serve, ladle into bowls and top with potato sticks (optional we ommited it).