This was one of my favorite soups while I lived on the banks of the Kwilu river, in the Congo (ex Zaire) It is a quick (20 minute or less) soup that is different each time. It has a peanut base with greens

Ingredients:

-a handful of roasted peanuts [nguba] (chunky peanut butter works OK too, but not the sweetened variety)) -a small bunch of greens [ndunda] (something that'll take cooking: mustard, arugula, collard, broccoli rabe, spinach) -an onion -small clove of garlic optional -quart or two of soup stock (chicken, miso, marmite/vegemite, boullion, etc) -hot pepper [pili pili] to taste (Melinda's XXXtra hot I think is the best habanero sauce on the American market) -salt -oil (palm is most authentic, peanut next)

Directions:

While bringing broth to a boil, thinly slice onion lengthwise and saute onion in oil until clear (add minced garlic if you want near the end). Add to stock when done. Chop peanuts until small (almost paste) and add to stock. Chop greens to a polite mouth size. Add slowest cooking greens first, then faster cooking greens. Salt and pili pili to taste. Take off the heat just _before_ the greens are done to your taste. How long that is depends on what greens. If you go light on the oil, it is good cold too. I've added a bit of lemon juice to the cold soup and it is delicious on a hot, steamy, summer's eve.