What I cooked in Berlin

While visiting Dustin, we had dinner with friends. I made a Peanut Soup, Dustin made dessert. Perhaps you'll enjoy the soup.

Peanut Soup, Senegalese Style

3/4 roasted and shelled peanuts
2 tablespoons peanut or neutral oil
1 medium red onion, halved and thinly sliced
1 tablespoon peeled and minced fresh ginger
1 tablespooon minced garlic
pinch cayenne
salt and pepper
6 cups vegetable stock
2 sweet potatoes or yams, peeled and cut into thick slices
8 to 12 plum potatoes, cored and halved (canned without their liquid ok too)
1/2 pounds collards or kale, cut into wide ribbons
1/4 cup chunky peanut butter

• Break the peanuts into large pieces
  
• Put the oil in a pan over medium high heat. When hot, add onions, garlic, ginger. Cook, stirring until soft, 3-5 minutes.
  
• Add 1/2 cup of peanuts and the cayenne, salt, pepper. Stir in the sock and sweet potatoes, bring to a boil, and turn the heat down to medium low so the soup bubbles gently. Partially cover and cook, stirring occasionally, until potatoes are tender, about 10 minutes.
• Stir in tomatoes, collards, and peanut butter. Cover and cook until collards are tender, 5-8 minutes. Garnish with remaining peanuts.

Note: You can also serve this with millet for a more substantial meal.