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Various peanut soups are common throughout Africa. some are very simple, others more elaborate. They are often eaten as a main course along with rice, or one of the fufu-like staples: baton de manioc, fufu, or ugali.
- 1 cup groundnut paste
- 8 oz smoked fish
- 1 lb meat
- 3 medium sized tomatoes
- 6 chopped shallots
- 3 garden eggs (optional)
- 2 medium sized onions
- 4 pints cold water
- 1 clove garlic, ground
- pepper and salt to taste
- Put groundnut paste in a cooking pot, add 1 pint of water, and mix until smooth and pouring.
- Bring to the boil, stir occasionally until it coats the back of the wooden spoon and oil collects at the top.
- Cut meat into pieces, wash and put into a coking pot.
- Season with salt, chopped shallots and garlic.
- Add a little water, bring to the boil.
- Allow to simmer for 10 minutes.
- Mix the cooked groundnut paste with the rest of the water and add to the meat.
- Add washed vegetables (tomatoes, pepper and onions) and cook until soft.
- Prepare and add the fish.
- Remove the vegetables from soup, grind and return the paste to soup.
- Allow to simmer for about 1 hour.
- Serve hot with boiled yam, rice, fufu, etc.