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Nkatekwan (groundnut soup) Recipe (by Chris Patil)

Ingredients

ginger, 1" vegetable stock, 4 cups peanut oil, 2 T onion, 1 - diced tomato paste, 2 T canned diced tomatoes, 14 oz. peanut butter, 2/3 cup

Japanese eggplant, in 1/2" slices okra, 2 cups green chilies, 2, seeded and diced salt, ~2 t rice vinegar cayenne pepper 2 scallions,

Directions

1. Drain the tomatoes, reserving any juice.
2. Combine the stock, tomato juice and ginger. Boil for ~30 min.
3. Salt the eggplant slices and place them on a tray to sweat. After 30 minutes, press them between paper towels.
4. Over medium heat, cook the onion in the oil until soft.
5. Add the tomato paste and fry for a couple of minutes.
6. Add the eggplant, tomatoes, chilies and okra and fry for a couple of minutes.
7. Strain the ginger out of the stock; mix the peanut butter into the stock.
8. Add the peanut butter/stock to the cooked vegetables and simmer covered for an hour. Replace water lost to evaporation to keep a smooth soup-like consistency.
9. Season with salt, vinegar and cayenne.
10. Serve piping hot.

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