Ingredients
1 onion
1 head garlic, peeled
2 inches ginger
2 hot peppers (habanero is the most authentic)
1 small can of tomato paste
1-1/2 cups natural, creamy peanut butter
6-8 cups water
1 tablespoon of salt (or so)
1 cup of black-eyed peas, soaked for a few hours
8 cups of vegetables, chopped into large-ish chunks (carrots, green or red peppers, green beans, cabbage, mushrooms, zucchini, tomatoes, etc)
1 head kale, chard, spinach, or collard greens (chopped)
Method
Chop the onion and saute in a huge soup pot with a limited quantity of oil.
Once clear, add the mushrooms. In a blender, join garlic, ginger, hot pepper, tomato glue (which is broadly utilized in Ghana, coincidentally), peanut butter, and several cups of water.
Mix until smooth and fill the soup pot. (Assuming you don’t have a blender then, at that point, mince the ginger, garlic, and pepper and throw everything into the pot, it will turn out great). In Ghana, we utilize a privately made earth mortar and wooden pestle to crush the fixings; a great many people don’t have a blender.
Add the remainder of the water, the beans, and the leftover vegetables, with the exception of the greens, which you should include the most recent 10 minutes. Stew on medium-low hotness for an hour or more, until the beans are delicate and oil starts to separate and drift on top of the soup. (Assuming you have a tension cooker, you can cook this entire creation that way, yet know that some will consume on the base). Allow the strain to cover wiggle and spray for 12 minutes.
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