1 tblsp butter 2 large cloves garlic, crushed 1 cup finely chopped onions 1 tspn salt 2 tspn freshly grated ginger root 1 cup chopped raw peanuts 0.5 tspn tumeric 0.5 tspn dry mustard 0.25 tspn each of cinnamon, cloves, 1 tspn ground cumin ground cardamom and coriander 2 cups stock 0.5 cup pure peanut butter 1 handful of raisins 0.24 tspn caynne pepper 1 tblsp honey 1 cup yogurt 0.5 cup milk
In a large saucepan, sauté the garlic, ginger and onion in the butter, adding the salt. Add the raw peanuts and spices (cinnamon, cloves, cardamom, coriander, mustard, tumeric and cumin), and sauté, stirring, for about 8-10 minutes, over medium-low heat. If it sticks, add a very small amount of the stock.
Mix the peanut butter with the stock - do this by adding the stock a little at a time, mixing very well. Add this to the sauté, along with the raisins, honey and cayenne. Mix, cover, and simmer overy very low heat for 1 hour, stirring occasionally.
Blend the milk and yogurt (i.e. make buttermilk!). Whisk this into the hot soup just before serving.
2 fairly green bananas juice of one lemon 0.25 tspn tumeric 3 tblsp butter 0.25 tspn cinnamon dash of salt 1 tblsp sesame seeds
Peel the bananas and slice them thinly on the diagonal. Marinate tham in the lemon juice for 10 minutes.
Heat the butter in a heavy pan. Add the bananas along with the lemon juice, and sprinkle them with the salt, spices and sesame seeds. Fry the bananas gently for 5-8 minutes on low heat, stirring all the time. Don't worry if they lose their shape.
Serve the soup piping hot, with the banana/lemon topping spooned over each individual serve.