• Ingredients: 24
  • Serves: 4

African peanut soup with vegetable oil, garlic clove, chopped, tomato paste, creamy peanut butter, cayenne, low-salt chicken broth.


For 8 cups fish stock:

  • Accompaniments: baguette slices brushed with olive oil, rubbed with a garlic clove half, and toasted

For pecans

For rice

  • Garnish: fresh cilantro leaves or sprigs

For strudel and phyllo triangles

  • 3/4 cup hazelnuts, toasted, husked
  • 12 vanilla wafer cookies
  • 12 sheets fresh phyllo pastry or frozen, thawed
  • 1 cup unsalted butter, melted, cooled
  • vanilla ice cream
  • fresh mint sprigs

For cutting and dredging

  • About 1/4 cup confectioners’ sugar, for dusting the cutting board
  • 1/2 cup cornstarch sifted together with 1 cup confectioners’ sugar

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote


  1. Step 1 In a saucepan heat oil over moderate heat until hot but not smoking and cook garlic, stirring, until golden, about 1 minute.

    For this step you will need

  2. Step 2 Add tomato paste, peanut butter, cayenne, and 1/4 cup broth and stir until smooth. Stir in remaining 3 3/4 cups broth and simmer, covered, stirring occasionally, 10 minutes.

    For this step you will need

Nutrition information

Calories 341 Carbohydrates 16 g (5%)
Fat 27 g (41%) Protein 17 g (33%)
Saturated Fat 5 g (25%) Sodium 252 mg (10%)
Polyunsaturated Fat 7 g Fiber 4 g (14%)
Monounsaturated Fat 13 g Cholesterol 0