Peanut Soup

7 oz. parched peanuts

Meat or salt fish or dried fish

2 wirri-wirri peppers, or enough to taste

1 small onion

1 tsp. salt

1½ pints water or stock

Preparation:

Grind the parched peanuts as finely as possible. Grind or chop the peppers and onion. Prepare the meat and boil in enough salty water to cover, or prepare and cook salt fish or dried fish. When cooked, make up the stock to 1½ pints. Mix the nuts to a smooth paste with some of the hot stock. Add this to the rest of the stock, then add ground peppers and onions. Bring to a boil. Taste and season. Leave to simmer gently until thick. Serve with pounded yam foo-foo.