Jus­tine & I made this recipe a cou­ple of weeks ago. Very tasty, and makes a good amount of food for not much money…

This sim­ple, rich soup is adapted from a dish pop­u­lar in Cameroon.

Serves: 6

Prep time: 15 min­utes

Cook time: 15 minutes

2 table­spoons peanut oil (canola or other veg­etable oil can be substituted)

1 large yel­low onion, diced

3 gar­lic cloves, minced

1/4 tea­spoon crushed red pepper

2 table­spoons grated fresh ginger

28-ounce can diced tomatoes

1 quart (4 cups) chicken broth

1 cup peanut but­ter (smooth or chunky)

2 cups baby spinach greens or chopped kale (if using kale, remove any tough stems)

1 pound raw shrimp, shells and tails removed

Salt and freshly ground black pep­per, to taste

1/4 cup chopped fresh cilantro

1/4 cup crushed roasted peanuts, to garnish

Heat the oil in a large saucepan over medi­umhigh. Add the onion, gar­lic, red pep­per and gin­ger. Saute until the onions are ten­der, about 4 min­utes. Add the toma­toes, with juices, and chicken broth, then bring to a simmer.

Add the peanut but­ter, stir­ring until it dis­solves into the soup. Add the greens and sim­mer until wilted, about 3 min­utes. Add the shrimp and sim­mer until cooked through, about 5 minutes.

Sea­son with salt and pep­per, then stir in the cilantro. Ladle into serv­ing bowls, then gar­nish with peanuts.

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