Peanut Soup Recipe by Kambe Banda

Ingredients

•     1 pint good stock (preferably made from chicken carcass with one onion
•     1 pint shelled peanuts
•     1 cup milk

Directions

•     Dry peanuts in the oven until the skin can be rubbed off and the nuts are a deep biscuit in colour.
•     Crush with a rolling pin, or mince, to a very fine meal.
•     Strain the stock and simmer with the nut meal for ½ hour or more.
•     Season to taste.
•     Before serving, stir in milk, or even better, ½ small tin unsweetened condensed milk, add a little butter and serve.