NkatenKwan 

Ingredients

A few Tbsp olive oil 

1-2 Onions

2-4 jalapeños depending on your tolerance

A lot of garlic

1 large chunk (3+ Tbsp size) ginger, peeled

Small tomato paste can

1 can crushed tomatoes 

4 cups vegetable broth

14 oz natural peanut butter

2 bay leaves

Salt & pepper to taste

Optional spices that taste good in this: 

• Adobo

• Curry powder

• Tumeric

• Cumin 

• Umami blend 

4 cups of water on hand for consistency control 

Cassava flour (for fufu) or plantain flour if you can find it!

Hard-boiled eggs, peeled, and rinsed beans (preferably cowpeas) to go with 

Steps

1. Use a blender to blend ginger, onions, peppers, and garlic together

2. In a large soup pot, heat oil and start frying up that blended mixture

3. After a couple of minutes, add the tomato paste and continue to fry until it starts to brown/carmelize

4. Add vegetable broth and peanut butter and bring to a simmer. Continue to cook until oil separates (5-10 minutes)

5. Add bay leaves, crushed tomatoes, and spices, and let it simmer for 20 minutes or so while you prep your fufu. Add water at any time to keep the soup from getting gloppy. Taste the soup and add more spices to fit what you like. 

6. If you are making fufu, mix water with cassava flour (enough for it to be glue-like consistency). Make sure there are no lumps. Then, heat up this mixture on the stove, stirring CONSTANTLY (it will become very difficult). Once it is your desired fufu-like consistency, take it off the stove and use water to wet your hands as you smooth the fufu into a ball. Place the fufu in the soup bowl. 

7. Once the soup is finished, pour some over fufu, add beans & hard boiled eggs to the soup bowl, and enjoy the communal meal! This is traditionally eaten out of a single bowl, everyone grabbing pieces of fufu drenched in soup and swallowing it.