This soup is widely eaten in Africa. Groundnuts (or peanuts) are spiced with a mixture of fresh ginger and chilli powder with herbs added for extra flavour. The amount of chilli powder can be varied according to taste, add more for a fiery hot soup.
45 ml (3 tbsp) pure groundnut paste or peanut butter
1.5 litres (2 1/2 pints) 6 1/4 Cups stock or water
30 ml (2 tbsp) tomato puree
1 onion, chopped
2 slices fresh root ginger
1.5 ml (1/4 tsp) dried thyme
1 bay leaf
salt and chilli powder
225 g (8 oz) white yam, diced
10 small okras, trimmed (optional)
1.5 litres (2 1/2 pints) 6 1/4 Cups stock or water
30 ml (2 tbsp) tomato puree
1 onion, chopped
2 slices fresh root ginger
1.5 ml (1/4 tsp) dried thyme
1 bay leaf
salt and chilli powder
225 g (8 oz) white yam, diced
10 small okras, trimmed (optional)
method
1. Place the groundnut paste or peanut butter in a bowl, add 300 ml (1/2 pint) 1 1/4 cups of the stock or water and the tomato puree and blend together to make a smooth paste.
2. Spoon the nut mixture into a saucepan and add the onion, ginger, thyme, bay leaf, salt, chilli and the remaining stock.
3. Heat gently until simmering, then cook for 1 hour, stirring from time to time to prevent the nut mixture sticking.
4. Add the white yam, cook for a further 10 minutes, and then add the okra, if using, and simmer until both are tender. Serve at once.
2. Spoon the nut mixture into a saucepan and add the onion, ginger, thyme, bay leaf, salt, chilli and the remaining stock.
3. Heat gently until simmering, then cook for 1 hour, stirring from time to time to prevent the nut mixture sticking.
4. Add the white yam, cook for a further 10 minutes, and then add the okra, if using, and simmer until both are tender. Serve at once.
serving amount
serves 4
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