Peanut Soup with Guinea Fowl and Dumpling

Ingredients:

6 to 8 guinea fowl or chicken pieces, or 2 pounds (1 kg) lean meat (such as chops or medallions of lamb shanks), cut into chunks

2 large yellow onions, minced

8 cups boiling water

4 to 8 mushrooms, cleaned, optional

Salt

4 large, very ripe tomatoes, or cups canned whole tomatoes, drained and pureed

Red chiles, fresh or dried, ground, for seasoning, optional

2 pounds (1 kg) fish fillets, salt, smoked, grilled, deep-fried, or sundried

Freshly ground black pepper

1 cup peanut paste or peanut butter

4 to 8 mushrooms, cleaned (optional)

Potato dumplings

Cooking Instructions:

Put the poultry or meat in a very large, heavy-based pan (not a crockpot, becuase the initial cooking process requires fairly high heat, which a crockpot does not provide). Season the meat with salt and pepper. Add the onions, stir, cook "dry" on medium heat, stirring continuously, until the outside of the meat is slightly cooked and browned on all sides. Pour the tomato puree into the meat and onion mixture, and continue to simmer. Put the peanut paste in a big bowl, add 2-1/4 cups of the boiling water, and use a wooden spoon or a blender to blend the paste and water carefully together to form a creamy, smooth sauce. Add the peanut sauce to the meat mixture, as well as the chiles and mushrooms. Continue to simmer, stirring only occasionally to prevent the food from sticking to the bottom of the pan. This is the basic soup. Pour the rest of the boiling water into the soup, and simmer slowly on medium heat to cook the meat for 30 to 40 minutes, depending on the type of meat used (guinea fowl takes about 10 minutes longer). Prepare your choice of fish by removing any residual bones. Add the fish, either whole or in chunks, to the soup during the last 30 minutes of cooking time to prevent it from breaking up in the soup. Once you add all the ingredients, simmer slowly until the soup thickens. Serve with the dumplings.

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