This is a most interesting soup. It is a medium puree sparkled with peanut butter and lemon. The Sudanese usually add rice but it is omitted here since rice is served with the entree. Three cloves of garlic may be a bit strong so start with one clove and test the soup as it cooks to see if you would prefer a more penetrating garlic flavor.
3 Ibs. LAMB BONES
2 quarts WATER
2 tsp. SALT
½ Ib. WHOLE ONIONS, peeled
½ Ib. CARROTS, peeled and cut in chunks
½ Ib. CABBAGE, cut in small wedges
½ Ib. STRING BEANS, trimmed
3 cloves GARLIC, chopped finely
4 Tbs. PEANUT BUTTER
1 LEMON (juice of)
½ cup COOKED RICE (optional)
In a 6-quart saucepan simmer: 3 Ibs. LAMB BONES in
2 quarts WATER and 2 tsp. SALT for one hour. Add ½ Ib. WHOLE peeled ONIONS, ½ Ib. peeled CARROTS, cut in chunks, ½ Ib. CABBAGE, cut in small wedges, ½ Ib. trimmed STRING BEANS and 3 cloves finely chopped GARLIC. Simmer for 1 hour until vegetables are thoroughly cooked. Remove lamb bones and put the mixture through a sieve or food mill. Add: 4 Tbs. PEANUT BUTTER thinned with
the juice of 1 LEMON and optionally ½ cup COOKED RICE.
Correct the seasoning with salt, pepper, etc. Serve in soup bowls, about 1 cup per portion.
Yield: 2 quarts of soup (8 1-cup portions)
country : Sudan
course : soup
source : The African Cookbook / Bea Sandler