INGREDIENTS

INSTRUCTIONS

PEANUT SOUP
FUFU
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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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