PEANUT SOUP
* 2 or 3 Red bell peppers
* 1 med. Onion
* 5 or 6 Garlic Cloves
* Maggie cubes to taste
* 1/2 Jar of unsalted roasted Peanuts (blended) or 2 1/2 cups peanutbutter
* 6 cups of (beef or chicken ) Broth or stock
* 1 heaping Tbsp. curry powder
* Meat of choice: Chicken, beef or fish
* Salt to taste
* Red palm oil to taste
Boil meat of choice, season as you like. Saving stock or broth for later use.
Blend peppers, onion and garlic in blender, Pour into medium pot. Add maggie cubes, curry, salt and spices as you like. Place mixture on stove at medium heat for quick boil. Add blended peanuts or peanutbutter to mixture reducing heat slightly. Pour broth or stock to mixture slowly until desired thickness of soup
is obtained. Add red palm oil to taste and meat previously prepaired.
Reduce heat and simmer for 20 minutes.
serve with tuwon shinkafa, pounded yam or eba.
Enjoy
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* 2 or 3 Red bell peppers
* 1 med. Onion
* 5 or 6 Garlic Cloves
* Maggie cubes to taste
* 1/2 Jar of unsalted roasted Peanuts (blended) or 2 1/2 cups peanutbutter
* 6 cups of (beef or chicken ) Broth or stock
* 1 heaping Tbsp. curry powder
* Meat of choice: Chicken, beef or fish
* Salt to taste
* Red palm oil to taste
Boil meat of choice, season as you like. Saving stock or broth for later use.
Blend peppers, onion and garlic in blender, Pour into medium pot. Add maggie cubes, curry, salt and spices as you like. Place mixture on stove at medium heat for quick boil. Add blended peanuts or peanutbutter to mixture reducing heat slightly. Pour broth or stock to mixture slowly until desired thickness of soup
is obtained. Add red palm oil to taste and meat previously prepaired.
Reduce heat and simmer for 20 minutes.
serve with tuwon shinkafa, pounded yam or eba.
Enjoy
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