West African Nut Soup

Total 30 min

Makes 4

Nourishment for the body AND soul.

2 cups

Sweet potatoes

2 cubed

Roma tomatoes

3 tbsp

Olive oil

1 tsp

Cinnamon

1 tsp

Tumeric

Onion, sliced

Garlic gloves, slices

Scotch Bonnet Pepper, sliced, seeds included

1 Litre

chicken stock

1/2 cup

Peanut butter, natural

1 tbsp

ginger, freshly grated

1/4

Lemon, juiced

2 tbsp

Cilantro, chopped

2 tbsp

Peanuts, crushed

salt

peper

Preheat oven to 425F. Toss sweet potatoes & tomatoes in 2 tbsp olive oil, cinnamon, turmeric and salt and pepper.
In a large saucepan, heat 1 tbsp olive oil on medium heat and add onion, garlic and scotch bonnet pepper. Cook for about 3 minutes.
Then add the cooked onion, garlic and pepper to a blender with 2 cups of chicken stock, peanut butter, ginger, and the cooked sweet potatoes and tomatoes. Blend until completely smooth.
Add mixture back to the saucepan and bring to a soft boil. Add lemon, then taste and adjust with salt and pepper.
Plate and garnish with cilantro & peanuts!