African Peanut Soup

From the Colophon Cafe, one of my favorite hangouts in college.

Blend in food processor to create soup base:

1 oz fresh ginger root, scrubbed and diced
2 cloves garlic
1 tsp crushed chili peppers
3 ¼ cups diced tomatoes, canned or fresh
1 ¾ cups dry roasted unsalted peanuts
1 small onion, chopped

Add the following and cook to 165 degrees:

1 ½ cup chicken stock
3 cups water

Make a roux paste and add to thicken:

1/4 cup melted butter
1/4 cup flour

Finally add:

2 cups diced tomatoes, canned or fresh
½ lb cooked and cubed turkey or chicken

Hints: Whisk warm roux into soup and simmer to thicken. Add final tomatoes
to thin and add chunkiness to soup. Thin with water to desired consistency.
(For vegetarian version, leave out the turkey and use vegetable stock instead of
chicken stock.)

Garnish with peanuts and cilantro (optional).

Serves 6-8 people.