This is from an old, old book put out for British settlers in Nyasaland in Africa. The recipe is simple and to the point and actually looks pretty good.
1 pt Good stock
(preferably made from chicken carcass with one onion
1 pt Shelled peanuts
1 c Milk
Dry peanuts in the oven
until the skin can be rubbed off and the nuts are a deep biscuit
in colour. Crush with a rolling pin, or mince, to a very fine
meal. Strain the stock and simmer with the nut meal for ½ hour
or more. Season to taste. Before serving, stir in milk, or even
better, ½ small tin unsweetened condensed milk, add a little
butter and serve.
country : Malawi
course : soup
source : Nyasaland Cookery Book and Household Guide / Compiled and published by The Nyasaland Council of Women, at http://soar.berkeley.edu/recipes/ethnic/africa/peanut-soup1.rec