Supu ya Njugu — Tanzanian Peanut Soup

Shopping list

• 150 g smooth peanut butter — unsweetened and no added sugar

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• 1 piece onion — finely chopped

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• 3 clove garlic cloves — minced

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• 15 g fresh ginger — peeled and grated

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• 400 g ripe tomatoes — chopped, or 1 tin chopped tomatoes

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• 1 piece red chilli — deseeded and finely chopped

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• 1 tsp ground cumin

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• 1 tsp ground coriander

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• 800 ml vegetable stock

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• 200 ml coconut milk

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• 2 tbsp vegetable oil

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• 1 tsp salt — or to taste

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• 0.5 bunch fresh coriander — roughly chopped

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• 1 piece lime — cut into wedges

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Step by step

1. 1

   Heat the vegetable oil in a large saucepan over medium heat. Add the chopped onion and fry for 5 minutes until softened and translucent.

2. 2

   Add the garlic, ginger, and red chilli. Cook for 1– 2 minutes until fragrant.

3. 3

   Stir in the cumin and coriander. Cook for 30 seconds, then add the chopped tomatoes. Cook for 5 minutes, stirring occasionally, until the tomatoes break down into a thick paste.

4. 4

   Add the peanut butter and stir well to combine. Gradually pour in the vegetable stock, stirring constantly to avoid lumps.

5. 5

   Bring to a gentle simmer and cook for 15 minutes, stirring occasionally, until the soup thickens slightly.

6. 6

   Stir in the coconut milk and season with salt. Simmer for a further 5 minutes.

7. 7

   Ladle into bowls and garnish with fresh coriander. Serve with lime wedges on the side for squeezing over.