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.
Serves 4
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.
