Cooking, like television and memories, allows you to travel the world without leaving home. We're heading straight for hot Africa today. Namely, in Tanzania-the country of rhinos, savannas and beautiful coast.
For a better understanding of the recipe in this photo are the main ingredients.
In this case, to speed up the long process, we take canned white beans and corn. For especially impressionable suggest to replace the whole pepper on a sweet Bulgarian.
Cut potatoes into medium cubes, chop onions, celery, hot and sweet peppers. Boil the above products of vegetable broth, adding in a pot of vegetable oil. Cook over medium heat for about 40 minutes to soften the vegetables.
Now for a few seconds remove the pan from the heat and mash vegetables with a potato masher right in the soup. Add tomato paste, finely chopped garlic and chopped ginger root.
Lay the beans and corn. Salt to taste, return to the fire and leave to languish for another 20 minutes.
As a result, we should get a thick soup consistency.
And very fragrant.
And not less acute.
Pour on plates and serve to the table, decorated with sprigs of greenery.