Elephant Soup Central African-style

Ingredients

 * ½ pound of biltong, or dried or smoked meat like beef jerky (the original recipe mentions elephant meat coated with salt and honey and dried in the sun)
 * 6 to 8 cups of beef broth or beef stock
 * 1 cup of mirepoix (diced carrots, onions, celery and herbs sautéed in butter — optional)
 * 2 onions, finely chopped
 * 1 cup shelled, roasted peanuts (or ½ cup peanut butter)
 * 1 cup boiled chana dal (or any lentils or dried peas)
 * 1 small leek, finely chopped
 * 1 cup of wumubu mushrooms (or any kind of mushrooms), (the original recipe says that wumubu are "a type of black African mushroom")
 * two tablespoons of butter
 * salt, black pepper (to taste)
 * ½ cup cream

Directions

 * 1) Wash the biltong or dried meat in hot water, and cut it into bite-sized pieces.
 * 2) In a large pot or Dutch oven, combine the meat with enough cold water to cover it, and cook over a low heat for twenty to thirty minutes.
 * 3) Add the mirepoix and beef broth and simmer for two hours.
 * 4) Add the onions, peanuts, and dal (lentils), mushrooms, and leek.
 * 5) Cook until the dal are completely disintegrated.
 * 6) Adjust the seasoning.
 * 7) Add the butter and cream.
 * 8) Serve.