Nkatenkwan

Description
Various Peanut soups are common throughout Africa. Some are very simple, others more elaborate. They are often eaten as a main course along with rice, or one of the Fufu-like staples: Baton de manioc, Fufu, or Ugali.

Ingredients

 * 1) 1 cup Groundnut paste
 * 2) 8oz smoked fish
 * 3) 1 lb meat
 * 4) 3 medium sized tomatoes
 * 5) 6 chopped shallots
 * 6) 3 garden eggs (optional)
 * 7) 2 medium sized onions
 * 8) 4pts cold water
 * 9) 1 clove garlic, ground
 * 10) pepper and salt to taste

Directions
Put Groundnut paste in a cooking pot, add 1 pint of water, and mix until smooth and pouring.

Bring to the boil, stir occasionally until it coats the back of the wooden spoon and oil collects at the top.

Cut meat into pieces, wash and put into a coking pot. Season with salt, chopped shallots and garlic. Add a little water, bring to the boil. Allow to simmer for 10 minutes.

Mix the cooked Groundnut paste with the rest of the water and add to the meat.

Add washed vegetables (tomatoes, pepper and onions) and cook until soft. Prepare and add the fish.

Remove the vegetables from soup, grind and return the paste to soup. Allow to simmer for about 1 hour.

Serve hot with boiled yam, rice, fufu, etc.