Saharan West African Peanut and Pineapple Soup Recipe

Soak dried pineapple in a bowl of water until softened at least 30 minutes; drain.

Heat oil in a large pot over medium heat. Cook and stir sweet onion celery and leek in hot oil until tender about 4 minutes.

Sprinkle curry powder cumin cayenne pepper and salt over the vegetables; stir to coat. Cook and stir until strongly fragrant about 4 minutes more.

Add peanut butter to the pot. Drain about half the juice from the tomatoes and discard; pour remaining tomatoes and juice into the pot. Cook until the tomatoes soften about 5 minutes. Pour 3 cups water into the pot; add drained pineapple.

Bring the mixture to a boil reduce heat to medium-low and simmer soup for 1 hour. Stir cream green onion and garlic into the soup.