INDLANGALA (CARROT AND GREEN BEAN SOUP)

 

80 ml (5 T) oil

2 carrots, diced

125 ml ( cup) green beans

125 ml ( cup) peanut butter

1 litre (4 cups) water

salt to taste

pepper to taste

 

Heat oil. Add vegetables one at a time and cook each for 2 - 3 minutes before adding the next.

Add the peanut butter, salt and pepper. Add water and cook over a low heat for 30 minutes.

 

Serves 4.

 

country : Swaziland

course : soup

 

source : Cooking from Cape to Cairo : A Taste of Africa / Dorah Sitole and True Love Magazine