Recipe by evelyn/athens
I tried this recipe once at a potluck and fell in love with it. It had been made by a friend who had lived in Kenya for a couple of years. Searched for the recipe for nearly 15 years when I finally stumbled upon it on the internet.
Top Review by Debbie R.
This was really delicious with some cooked rice mixed with it. It gave more substance to the soup. It also helped regarding the peanuts; I'd chopped them, but apparently not small enough. It was strange to bite into them in the soup, but seemed much more normal when the rice was added to make it thicker. I liked it. ZWT7.
- 14.79 ml butter
- 2 clove garlic, crushed
- 9.85 ml grated ginger
- 236.59 ml finely chopped onion
- 4.92 ml salt
- 236.59 ml chopped raw peanuts
- 1.23 ml cinnamon
- 1.23 ml clove
- 1.23 ml ground cardamom or 1.23 ml coriander
- 2.46 ml mustard powder
- 2.46 ml turmeric
- 4.92 ml ground cumin
- 473.18 ml stock or 473.18 ml water
- 118.29 ml natural-style peanut butter
- 59.14 ml raisins (I like it) (optional)
- 14.79 ml honey
- 1.23-2.46 ml cayenne pepper
- 354.88 ml room temperature buttermilk
- 2 fairly green bananas
- 1 lemon, juice of
- 44.37 ml butter
- 1.23 ml cinnamon
- 1.23 ml turmeric
- 0.25 ml salt
- 14.79 ml sesame seeds
Directions See How It's Made
- Saute first 5 ingredients in a large saucepan.
- Add remaining ingredients and saute, stirring, 8-10 minutes over medium-low heat.
- Mix the Soup Base ingredients together to make a paste.
- Add to other ingredients.
- Mix, cover and simmer over very low heat for 1 hour, stirring occasionally.
- Whisk buttermilk into hot soup before serving.
- For Topping: Slice bananas ¼ of an inch thick and fry in butter.
- Add remaining ingredients and fry another minute.
- Spoon into soup bowls.
- This is best served in very small servings as it is very rich.
- You may get even more servings.
- But I love having this by myself the next day, and can never make enough.