This recipe appeared in the East Valley Tribune and we had to try it. This “cook’s note” appeared with it: This simple, rich soup is adapted from a dish popular in Cameroon. For extra flavor, try it with a savory peanut butter, such as Peanut Better’s hickory smoked  or onion parsley peanut butters. It’s interesting and different-tasting.

2 tablespoons peanut oil (canola can be substituted)

1 cup peanut butter (smooth or chunky)

1 large yellow onion, diced

2 cups baby spinach greens or chopped kale

3 garlic cloves, minced

1 pound raw shrimp, peeled

1/4 teaspoon crushed red pepper

salt and black pepper to taste

2 tablespoons grated fresh ginger

1/4 cup fresh cilantro

28-ounce can diced tomatoes

1/4 cup crushed roasted peanuts, to garnish

1 quart (4 cups) chicken broth

Heat the oil in a large saucepan over medium-high. Add the onion, garlic, red pepper, and ginger. Sauté until the onions are tender, about 4 minutes. Add the tomatoes, with juices, and chicken broth, then bring to a simmer.

Add the peanut butter, stirring until it dissolves into the soup. Add the greens and simmer until wilted, about 3 minutes. Add the shrimp and simmer until cooked through, about 5 minutes.

Season with salt and pepper, then stir in the cilantro. Ladle into serving bowls, then garnish with peanuts. Yields 6 servings, and the cooking time is about 30 minutes, start to finish.

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