Sopa de maní

Cut the beef into pieces about 4 cm. Heat oil in a large pot, quickly sear the meat until lightly browned, add chopped onion and garlic and cook for 3–4 minutes.

Add diced carrot, bell pepper and celery stalk, season with black pepper, turmeric and salt, stir and cook for 2 minutes.

Pour in 3000 ml of hot water, bring to a boil, reduce the heat and simmer the beef for 20 minutes.

Add the ground peanuts, stir with a wooden spoon and cook for another 20 minutes over low heat, stirring often so the peanuts don't stick to the bottom.

Add the green peas and potatoes cut into large chunks, and cook for 15 minutes.

In a dry skillet, or with 1 tbsp oil, toast the pasta until golden, add it to the soup and cook for another 10–12 minutes, until the pasta and potatoes are tender.

At the end, stir in the oregano, check the soup for salt and remove from the heat.

To serve, cut some of the potatoes into thin strips, fry in oil until crisp, ladle the soup into bowls and top with the fried potatoes.