Ground Nut Soup

Ingredients

• 1 pint of stock
• 1½ teaspoon salt
• 1 teacup ground nut
• a pinch pepper

Method

1. 1

   Roast and peel the ground nuts, pound them to a paste, and mix with a teacup of water.

2. 2

   Combine with hot stock and boil for 15 minutes.

3. 3

   Serve with fried bread.

As published

This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 21. The excerpt below is the record exactly as published.

Ground Nut Soup. (I). 1 pint of stock. I £ teaspoon salt. 1 teacup ground nut. | pinch pepper. Any stock from fowl or button broth or beef soup or even ivater left from vegetable soup can be used for a ground nut soup, or some stock made quickly with Lernco or Maggi. 1. Eoast and peel the gruund nuts and pound them to a paste in a native mortar if you have no proper kitchen one, mix them with a teacup of water. This makes a paste that you mix with the hot stock and let it boil for a quarter of an hour. Serve with little squares of fried bread. A teaspoon of vermouth can be added to each soup plate at table if liked, or a few drops of sherry and pepper. (See Index.) Dried Native Bean Soup. (I). £ breakfast cup of beans, wakin-bissa if possible, lj pints water, i onion stuck with one clove. 1 breakfast cup stock or milk. 1 teaspoon salt.

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