INGREDIENTS

INSTRUCTIONS

8
Peanut Soup: Put the meat or poultry in a very large, heavy based
saucepan (not a crockpot because the initial process of cooking
requires fairly high heat and a crockpot does not provide enough heat
to start with).  Season meat with salt and pepper. Add the onions, stir
together and  cook 'dry' on medium heat, stirring continuously until
the outside of  the meat is slightly cooked and sealed.  Blanch the
tomatoes in boiling water, peel off the skin and blend the  fish to a
smooth juice. If using canned tomatoes, blend, then pour  them into the
meat and onion mixture and continue to simmer.  Put the peanut paste or
peanut butter into a big bowl, add 3/4 pint  of the boiling water and
use a wooden spoon or a blender to blend the  paste and water carefully
together to form a creamy, smooth sauce.  Add this to the meat mixture
with chillies 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 to cook the meat for about
30-40 minutes, depending on  the type of meat used (guinea fowl takes
longer).  Prepare your choice of fish by removing any residual bones.
Add the  fish either whole or in chunks to the soup towards the end of
the  cooking (during the last 30 minutes), to prevent it from breaking
up  in the soup. Once all the ingredients have been added, simmer
slowly  until the soup thickens.  Fufu: Warm a medium saucepan with
7floz of the boiling water. In a  small jug, blend the potato flour
with 7floz lukewarm water (mixing  some of the boiling water with part
of the cold water, the water must  not be hot or it will cook the
starch) to form a creamy mixture.  Empty the water from the warmed
saucepan. Pour the potato flakes into  the saucepan and add the
remaining boiling water, enough to fully  cover the potato flakes. Do
not stir yet.  Using a wooden spoon, stir the potato flour mixture in
the jug and  quickly add this to the saucepan. Speed is of the essence
here, as is  dexterity. Stir the two mixtures together vigorously,
pulling the  dough in from the centre against the inside of the
saucepan with one  hand and gripping the pan firmly with the other.
When the dough is firm and smooth, moisten a small bowl with small
quantities of the cold water and scoop the dough into this bowl,
either as one large ball or individual balls and serve with the soup.
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Nutrition (calculated from recipe ingredients)
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Calories: 1030
Calories From Fat: 255
Total Fat: 28.9g
Cholesterol: 405.7mg
Sodium: 16180.8mg
Potassium: 4190.8mg
Carbohydrates: 38.7g
Fiber: 5.1g
Sugar: 8.3g
Protein: 147.9g