Peanut Butter Soup from Ghana

Ingredients

2 medium onions, chopped
1 garlic clove, crushed
1 tablespoon vegetable oil
1 28-ounce can crushed tomatoes
2 cups chicken broth
4 cups water
2 large yams, peeled and cut into 1-inch chunks
1 cup creamy peanut butter
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
2 cups cooked chicken
1/2 cup crushed peanuts

Directions

In a large saucepan, saute the onions and garlic in the oil for 5 minutes. Add the tomatoes, broth, water, and yams.

Cook over medium-low heat for 20 minutes, or until the yams feel soft when poked with a fork. Stir in the peanut butter, cayenne pepper, and salt.

Let cool for 30 minutes. Puree the soup in a blender, pour it back into the saucepan and warm over low heat. Serve sprinkled with chicken pieces and crushed peanuts.

Makes 4 to 6 servings.