1 cup good plain peanut butter
2 tablespoons honey
4 cups boiling water
1 to 2 tablespoons peanut oil
2 cups minced onion
10 large cloves garlic, minced
2 teaspoons salt (Use less, if peanut butter is salted)
2 to 3 tablespoons minced fresh ginger
1 teaspoon cinnamon
2 teaspoons ground coriander
1 teaspoon ground cardamom
1/2 teaspoon cloves
2 teaspoons turmeric
1 tablespoon ground cumin
1 teaspoon dry mustard
1/2 teaspoon cayenne (maybe more--to taste)
2 cups buttermilk (at room temperature)
- Place the peanut butter and honey in a medium-sized bowl. Add about half the boiling water, and mash with a spoon until it becomes smooth. Whisk in the remaining hot water and set aside.
- Heat the oil in a soup pot or a Dutch oven. Add the onion, garlic, salt, and ginger. Saute over low heat for about 10 minutes, then add the spices. Continue to cook and stir for about 5 minutes longer.
- Stir in the peanut butter mixture and cover. Bring to a boil, then turn the heat way down and simmer for about 20 minutes, stirring occasionally. Meanwhile, prepare the topping. (Recipe follows.)
- Just before serving, heat the soup again (if necessary) and whisk in the room temperature buttermilk. Serve right away, with a small spoonful of Banana Topping in each bowl.
3 fairly green medium-sized bananas
3 tablespoons lemon juice
2 teaspoons peanut oil
a pinch or two of cinnamon
A dash of salt
- Peel the bananas and slice them at 1/4-inch intervals. Place them in a shallow dish and drizzle with lemon juice. Let stand about 10 minutes.
- Heat the oil in a medium-sized heavy skillet. Add the bananas, including all the lemon juice, and saute on each side for about a minute. Dust lightly with cinnamon, sprinkle with a little salt, stir gently, and remove from heat. Don't worry if the banana slices lose their shape.
- If you haven't inadvertently eaten all of these delicious banana pieces directly from the skillet, add a small spoonful of the topping to each bowl of soup.
- If you have eaten them all, return to Step 1 and start over.