Ingredients
- Jar of peanut butter
- Tomatoes
- Onions
- Smoky short ribs
- Spices
- Garlic
- Ginger
- Green chilies
- Pepper
- Yam
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Method
- In a blender add the Peanut paste, Ginger, Onion, Tomatoes and stock or water. Blend everything together till smooth. Transfer the contents to a saucepan and place on a medium heat.
- Cook gently for 30 - 45 minutes, stirring frequently or till you have a thick and oily paste.
- Blend together the Ginger, Onion, Garlic and Green chillies together.
- Marinade the ribs with the Ginger and chili mix for at least an hour. Transfer the marinated ribs into a saucepan and place on a medium heat.
- Add the pepper and steam the ribs in its own juices for 10 minutes, on a low heat. Add water and cook for a further 5 minutes and set aside.
- Add stock to the spicy peanut paste and mix till well combined and place on a medium heat. Add the tomato paste and mix well.
- Add the 2 medium tomatoes , pepper and onion. Cook gently on a medium heat for 30 minutes or until the onion and tomatoes are soft.
- Cook the soup gently (still on a medium heat) for 10 minutes. Add the steamed ribs to the soup and cook further for 10-15 minutes.
Yam 'Fufu'
- Peel the Yam tube and cut it into fist sized pieces. Wash thoroughly to get all the sand off.
- Place on a pot, add enough water to cover the Yam and boil. Boil until a fork goes through easily and the yam is fluffy. Drain off the water but keep covered to retain the heat.
- Wash the fufu Mortar and pestle with warm water.
- Place the hot pieces of Yam into the Mortar, one at a time and pound them into a fluffy powdery mass before adding the next piece.
- When half the pieces have been added, start to turn the yam which should be getting sticky by now, with your right hand.
- Alternate you hand movements with the pestle hits, to form some sort of tick-tock rhythm.
- When the yam mass is sticky enough to be shaped into a ball, it is ready, although, some people like their's really soft in which case you would keep pounding till the desired softness.
- Serve yam fufu with goat light soup.