Step 1

Chop a quarter of the onion and leave the rest as whole

Step 2

Roughly grind the whole spices (anise seeds, coriander seeds, cloves and black pepper) to make it easier to blend

Step 3

Steam mushrooms with chopped onions, whole tomatoes, bell pepper, whole onion and dawa dawa in 4 cups of veggie broth till the broth is boiling

Step 4

When it boils, and the skins are starting to come off the tomato, turn the heat down, remove the mushrooms and set aside.

Step 5

Remove the whole tomatoes, scotch bonnet, whole onion, bell pepper, and blend with the ginger, the spices that were ground and 2 cups of veggie broth

Step 6

After blending, sift the blended mixture into the soup and discard the leftover fibre (I saved it for a future sauce).

Step 7

Add in another 2 cups of veggie broth, the powder spices (garam masala, curry powder and veggie bouillon) and bring the soup to a boil for 5 mins

Step 8

While the soup is boiling, blend the peanut butter with 1 cup warm water and 1/3 cup of veggie broth till it is nice and milky.

Step 9

After 5 mins has passed, add in the peanut butter mixture into the boiling soup and an additional 2 cups of veggie broth.

Step 10

Once the soup has come to a bubble, add the tofu. Check the soup for salt and adjust according to your taste

Step 11

Let the soup bubble for about 20 mins at medium-low heat then lower the heat after and let the soup simmer for the remainder of time. You can leave the soup uncovered.

Step 12

There is no set time to allow the soup to simmer. It usually takes a total of 1 1/2 hours (from when you added the peanut butter) for it to cook. You will know that the soup is ready when it has reduced: it is no longer foaming and the oil has pooled at the top. You will be looking for red streaks at the top.

Step 13

Once the soup is at this stage, add back the mushrooms. Let it simmer at low for another 5mins for the mushroom to absorb the flavours

Step 14

You can serve this soup with a rice ball (omutuo) or any other carb.

Step 15

You can store the soup in the fridge or on the stove for a day. (if stored on the stove you just need to heat the soup everyday on the stove)