Peanut soup with fowl and fufu

4 servings

Ingredients

Quantity Ingredient
2 pounds Lean meat e.g. chops or jointed poultry
Salt and pepper to taste
2 larges Onions; finely chopped
4 Large; ripe tomatoes
6½ ounce Peanut paste or peanut butter
3½ pint Boiling water
Red chillies; fresh or ground to
; taste (optional)
4 Mushrooms; (optional) (4 to 8)
2 pounds Fish cutlets; salted, smoked,
; grilled, deep fried
; or sun dried
1½ pint Boiling water
3 ounces Potato flour
7 fluid ounce Cold water
6 ounces Potato flakes

Directions

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 ¾ 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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