Sopa de maní

Soak the peanuts for 20 minutes, drain and blend with 400 ml fresh water until very smooth.

Brown the beef, then cook onion, tomato, carrot, cumin and oregano in the same pot.

Add 1.5 litres water and the peanut purée; simmer gently for 50 minutes, stirring often so the base does not catch.

Add diced potato and peas and cook until both the vegetables and beef are tender.

Cut the remaining potato into fine matchsticks, fry until crisp and use as the garnish.