Place the groundnut paste or peanut butter
in a bowl, add 1.25 cups of the stock or water and the tomato puree and
blend together to make a smooth paste.
Spoon the nut
mixture into a saucepan and add the onion, ginger, thyme, bay leaf,
salt, chili and the remaining stock. Heat gently
until simmering, then cook for 1 hour, stirring from time to time to
prevent the nut mixture sticking.
Add the white
yam, cook for a further 10 minutes, and then add the okra, if using, and
simmer until both are tender. Serve at once.
This soup is widely eaten in Africa.
Groundnuts (or peanuts) are spiced with a mixture of fresh ginger and
chili powder with herbs added for extra flavor. The amount of chili
powder can be varied according to taste, add more for a fiery hot soup.