Adapted from Rebar’s cookbook
Ingredients
8 cups of stock (boil a chopped onion, a few chopped carrots and any other veg except cabbage in water for an hour. Strain out the veg and keep the water as stock)
2 tbsp of oil
1 large onion
2 tsp salt
6 tbsp of grated or minced ginger
4 large garlic cloves minced
1 tbsp of ground cumin (lightly toast in frying pan and grind for best taste)
2 tbsp of ground coriander (lightly toast in drying pan and grind for best taste)
½ tsp cayenne pepper (or tsp of hot sauce)
1 tsp of paprika
1 red pepper diced
4 medium yams peeled and roughly chopped (or squash)
1 / 14 fluid oz of pineapple
3 ripe tomatoes
5 tbsp peanut butter
1 bunch of cilantro chopped
Juice and rind of two limes or more
Method
Make stock beforehand (or use one from a packet, or at a pinch use water). Put aside
Fry onion for 10 mins with a pinch of salt
Then add garlic, ginger and spices and fry gently until soft and golden
Add in red pepper, yams, lime juice and zest and salt and fry a little. Then add stock. Cook til yams are soft
Add pineapple with juice tomatoes, peanut butter and simmer for 30 mins
Puree soup until smooth. Season to taste with salt. Just before serving, add any extra lime juice, hot sauce and garnish with chopped cilantro