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cooking.nytimes.com
This West African soup is about as different from a traditional European chicken-in-a-pot soup as you can get, flavored with ginger, garlic and chiles (sounds Chinese, yes?), and incorporating vegetables like sweet potatoes and kale Then of course there are the peanuts When it comes to the peanut butter, “natural” peanut butter, made from peanuts and salt and nothing else, works best
cooking.nytimes.com
This recipe is by Craig Claiborne And Pierre Franey and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.