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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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The mung beans add a nice twist to this African classic. Ingredients:
1 cup peanut butter |
100 grams fresh mung bean sprouts |
2 tbs. oil |
1 onion, chopped |
1 clove garlic, minced |
1/2 teaspoon cayenne pepper |
1 tbs. fresh ginger, grated |
pinch salt |
1 tbs. tomato paste |
1 liter vegetable bouillon |
splash tabasco |
1 tbs. sugar |
Directions:
1. Heat up your oil in a good sized sauce pan. Add in the onions and saute until glassy.
2. Put in the garlic and lightly brown it.
3. Add the bouillon and the peanut butter. Stir this well to mix.
4. Add the spices and tomato paste. Allow to simmer until warm and blended well.
5. Season to taste with salt, Tabasco sauce and a pinch of sugar.
6. Just prior to serving add the fresh mung bean sprouts. Do not cook the bean sprouts! Their natural crunchiness adds a contrast to the smoothness of the soup.
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