Peanut butter Soup

Peanut Butter soup recipe and procedure

3 lbs.  Of meat either cow or goat

8 oz. of peanut butter

7oz of blended ginger

5 oz. of blended onion or chopped

3 tsp of powdered pepper (use 6 fresh peppers if you don't have powdered pepper)

4 chicken Maggi cubes

2 tsp of adobo

1 sachet of onga (meat flavor)

2 fresh tomatoes

1 7oz tomato paste

Procedure

✔️Wash the meat and remove unwanted fat

✔️Put it in the pot and place it in the fire

✔️Add the 4 Maggi Cubes

✔️Pour the blended onion into the pot and stir

✔️Add 1 cup of water

✔️Add your fresh tomatoes on the pot

✔️Allow it to cook for 5mins

✔️Take the tomatoes out and blend it

✔️Pour the blended ginger, onga and the adobo

 ✔️Stir and allow the meat to cook for 15mins

✔️Add the powdered pepper and stir

✔️Add 1 cup of water and allow it to cook for 10mins

✔️Add your tomato paste and the blended tomato sauce

✔️Add 2 cups of water and just allow it to cook for at least 30mins

✔️Meanwhile, make the peanut butter sauce.

Scoop the desired amount of peanut butter into another pot and put  it on gentle heat with continuous stirring, peanut butter burns easily.

✔️Add water a little at a time. This can be quite tricky as the water instantly changes the runny peanut butter properties.

✔️When smooth sauce is attained, allow it to simmer. The peanut oil begins to separate from the peanut butter.

✔️Add the peanut butter sauce to the rest of the soup and Stir till it's completely mixed

✔️Allow it to cook for at least 25mins until the oil rises to the surface of the soup.

✔️Taste the soup to see if there is enough salt, if the salt is not enough, add a little to taste.

Serve with banku, fufu or omotuo