As Thanksgiving approaches, I want to take a moment to express my sincere sense of gratitude for the many ways you, our supporters, have contributed to Global Women’s Project over the past year. As the Treasurer of GWP, I am continually heartened and encouraged by your faithful financial gifts which support our Partner Projects around the world and which enable us to educate people about issues related to wealth and privilege and the impact of our choices on the lives of others. Thank you, thank you!
I also am grateful for the many, many people who have devoted their time and energy to GWP this year. I’d like to thank the staff at the Church of Brethren Offices in Elgin, IL, who have helped us manage our finances and correspondence (Jay Wittmeyer, Anna Emrick, Perry Hudkins and Pat Marsh); members of Common Spirit Fellowship in Minneapolis, MN, who did the folding, stuffing and mailing of our annual newsletter Globalinks; Nan Erbaugh from West Alexandria, OH, who adeptly managed our Mother’s Day Giving Project; all of the women who helped with the booth and 35th Anniversary Celebration of GWP in Charlotte, NC, at the Church of the Brethren Annual Conference this summer (Leslie Seese, Ruthann Knechel Johansen and Fran Nyce); Rachel Gross from North Manchester, IN, who went above and beyond in hosting the Steering Committee for our fall meeting; Lois Grove from Council Bluffs, IA, who has faithfully written cards of thanks to contributors each week, and the list goes on. From IL to MN to OH to NC to IN to IA and beyond, you have enabled us to carry out the work of GWP. Thank you, thank you!
In a spirit of gratitude, I’d like to share this wonderful recipe for West African Peanut Soup (a great Moosewood recipe). Enjoy!
Kim Hill Smith
West African Peanut Soup
2 cups chopped onions
1 tablespoon peanut oil or 1 tablespoon vegetable oil
1/2 teaspoon cayenne
1 teaspoon grated peeled fresh gingerroot
1 cup chopped carrots
2 cups chopped sweet potatoes
4 cups vegetable stock
2 cups tomato juice
1 cup smooth peanut butter
1 tablespoon sugar (optional)
1 cup chopped scallions
1. Saute the onions in oil until just translucent.
2. Stir in the cayenne and ginger.
3. Add the carrots and saute a couple more minutes.
4. Mix in the potatoes and stock.
5. Bring the soup to a boil and then simmer for about 15 minutes until the vegetables are tender.
6. In a blender or food processor, puree the vegetables with the cooking liquid and the tomato juice.
7. Return the puree to the soup pot. Stir in the peanut butter until smooth.
8. Taste the soup. Its sweetness will depend on the sweetness of the carrots and sweet potatoes. If it is not naturally sweet, add just a little sugar to enhance the flavors.
9. Reheat the soup gently.
10. Add more water, stock or tomato juice for a thinner soup.
11. Serve topped with plenty of chopped scallions.