African Peanut Soup

1 ounce fresh ginger, scrubbed and chunked
2 garlic cloves
1 teaspoon dried chili pepper flakes
3 (28 ounce) cans tomatoes, drained and quartered
1 3/4 cups unsalted dry roasted peanuts
1 medium onion, chopped
1 1/2 cups chicken stock
3 cups water
1/2 lb chicken breasts, cooked and cubed
1/2 cup butter, melted
1/2 cup flour
8 lemon wedges

In food processor, blend ginger, garlic, and chili peppers until finely chopped. Add to processor 2 cans tomatoes, peanuts, and onion; leave chunky (you may need to do this in batches.) Place mixture in soup pot and add 1 can tomatoes, chicken stock, water, and chicken. Make a paste of butter and flour and add to pot. Bring to a boil.

Let cool to 145� (comfortable eating temp.) and serve each bowl topped with a few peanuts and juice from one lemon wedge. Serve with extra crushed chili peppers, and a loaf of French bread with butter.

6-10 servings