Peanut Butter Soup with Fonio – Yolélé

Ingredients

• 1 tablespoon neutral-flavored oil or red palm oil
• ½ small yellow onion, finely chopped (about ¼ cup)
• 2 tablespoons peeled and minced fresh ginger
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup unsalted peanut butter
• 2 cups water or vegetable stock
• 1 scotch bonnet or habanero pepper
• 1 teaspoon smoked paprika
• ground dawadawa to taste
• salt to taste
• cooked Yolélé fonio for serving
• ¼ cup chopped peanuts, for garnish
• ¼ cup cilantro or parsley, finely chopped for garnish