Heat the oil in a large saucepan
and fry the onion and garlic for
around 5 minutes or so until soft
and opaque. Add the berbere
seasoning and ginger. Stir in the
diced sweet potato and red
pepper. Pour in the vegetable
stock and stir in the peanut butter.
Add the maple syrup and tomato
ketchup. Stir in the butter beans
and cook for around 15-20
minutes, until the sweet potato is
soft and the soup has thickened.
Drop in the kale and cook for a
further 3-4 minutes.
In the meantime, preheat
the oven to 150C/300F/Gas 2.
Slice the plantain into 5mm
thick slices and toss with
the oil. Arrange on a baking
sheet and bake in the oven for
around 30 minutes, until crisp.
Season to taste.
Serve the soup in bowls,
scattered with crushed peanuts
and coriander and topped
with the plantain crisps.
Food styling: Linda Tubby. Photography and prop styling: Angela Dukes.
