Ingredients Edit

Directions Edit

  1. Dry peanuts in the oven until the skin can be rubbed off and the nuts are a deep biscuit in colour.
  2. Crush with a rolling pin, or mince, to a very fine meal.
  3. Strain the stock and simmer with the nut meal for ½ hour or more.
  4. Season to taste.
  5. Before serving, stir in milk, or even better, ½ small tin unsweetened condensed milk, add a little butter and serve.

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