Here's the recipe for West African Peanut Soup, which we've been eating for the last couple of days. It's quite good, though unusual, because it combines the flavors of peanut butter with sweet potatoes and tomato juice. We found that it was yummy topped with sour cream. We also included homemade french bread, toasted, for dipping into the soup, and a refreshing, simple cabbage salad that cooled off our mouths in between the spiciness of the soup.

From Sundays at Moosewood Restaurant (with Sassy modifications):

(serves 6 to 8)

Ingredients:
2 cups chopped onions
1 tbsp peanut (or vegetable) oil
1/4 to 1/2 tsp (to taste) cayenne
1 tsp. grated peeled fresh ginger root (or use ginger powder, 1/2 to 1 tsp)
1 cup chopped carrots
2 cups chopped peeled sweet potatoes
4 cups water or veggie stock
2 cups tomato juice
1 cup smooth peanut butter
1 cup chopped scallions or chives

Directions:
Saute the onions in the oil until just translucent. Stir int he cayenne and ginger. Add the carrots and saute a couple more minutes. Mix in the potatoes and water. Bring the soup to a boil. Then simmer for about 15 minutes, until veggies are tender.

In a blender, puree the veggies with the cooking liquid and the tomato juice. Return the puree to the soup pot. Stir in the PB until smooth. Reheat the soup, gently, and toss in the scallions. (Add more water or tomato juice if you want a thinner soup.) Serve!

(Note from book: The sweetness of the soup will depend on the sweetness of the carrots and potatoes. If it's not naturally there, then add just a little of sugar--maybe 1 TBSP--to enhance the flavor.) (Note from Sassy: It tasted good... didn't need any sugar to enhance it!)

Abidjan Cabbage Salad (from the same book):

(serves 6)

Ingredients:
4 cups thinly sliced cabbage
1 cup shredded carrot
1 cup pineapple chunks (fresh or canned)
juice of 1 lemon
juice of 1 orange
1/4 tsp salt
1/3 to 1/2 cup olive or veggie oil

Directions:
Pile the cabbage, carrots, and pineapple into a large bowl.

Mix the dressing either by whisking all the ingredients until creamy or by slowly drizzling the oil into the juices while whirling in blender. (OR just dump it in the bowl with the veggies without premixing.)

Mix the salad up in the dressing. Let sit for at least a few hours (or even up to a couple of days) to absorb the flavors and refrigerate until ready to serve.

(This salad is yummy served with slices of hard boiled egg and/or avocado.)