Prep 10 mins
Cook 20 mins
From Ghana, West Africa This soup is usually served with FUFU, an Akan dumpling made from yams, plantinas, cassava or even processed potato flakes. The FuFu should sit like an island in a sea of soup.This is a dish that is traditionally eaten with your fingers - even the soup!
- salt and pepper, to taste
- 2 large onions, finely chopped
- 4 large very ripe tomatoes or 13 ounces canned tomatoes
- 6 1⁄2 ounces creamy peanut butter
- 3 1⁄2 pints boiling water
- red chile, to taste
- 4 -8 mushrooms
- Blanch the tomatoes in boiling water, peel off the skin and blend the flesh to a smooth juice. If using canned tomatoes, blend.
- Put the peanut butter into a big bowl, add 3/4 pt. of the boiling water and use a wooden spoon or a blender to blend the peanut butter and water carefully together to form a creamy, smooth sauce.
- Mix together the tomatoes, peanut butter mixture, red chilies and mushrooms.
- Continue to simmer, stirring only occasionally to prevent the food sticking to the bottom of the pan. This is now the basic soup.
- Pour the rest of the boiling water into the soup and simmer slowly on medium heat for 20 mins or so.