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african peanut soup

1 tablespoon groundnut oil METHOD
1 small onion, finely chopped Heat the oil in a saucepan with a large base, then add the onion, red pepper, celery, garlic, tomatoes, potato and thyme and cook for 10 minutes, or until everything has softened.

Stir in the red wine vinegar, peanut butter and tomato purée, making sure the peanut butter in particular is well mixed in and there are no lumps.

Cook for another couple of minutes before adding the stock or water along with the scotch bonnet.   If you are using rice put it in a this stage.   Bring it to the boil and simmer for at least 30 minutes.

Season well with salt and pepper and top with parsley and peanuts for added crunch.

This is plenty for 2 without the rice or 3 with.

The scotch bonnet is very hot, pierce it all over to add a mild spicy effect, if you want it hot press the bonnet against the side of the saucepan with a wooden spoon, but BE CAREFUL

1 red pepper, finely chopped
1 celery stick, finely chopped
1 garlic clove chopped
500g large tomatoes or a tin of chopped tomatoes
1 small sweet potato / potato peeled and grated
1 sprig of thyme leaves only
1 teaspoon red wine vinegar
100g peanut butter
2 tablespoons tomato purée
900ml water or stock
1 scotch bonnet pepper whole and pricked with a sharp knife
20g rice (optional)
parsley and a handful of peanuts to serve