Elephant Soup

Yields1 ServingPrep Time20 minsCook Time2 hrs 30 minsTotal Time2 hrs 50 mins

This recipe uses dried meat in a soup or stew.

½ lb biltong, or dried or smoked meat like beef jerky (the original recipe calls for elephant meat coated with salt and honey and dried in the sun)

6 cups beef broth or beef stock

1 cup mirepoix [diced carrots, onions, celery and herbs gently fried in butter over low heat] (optional)

2 onions, finely chopped

1 cup shelled, roasted peanuts (or half that amount peanut butter)

1 cup boiled chana dal (or any lentils or dried peas)

1 leek, finely chopped

1 cup Wumubu mushrooms (or any kind of mushrooms), (the original recipe says that Wumubu are "a type of black African mushroom")

2 tbsp butter

salt, black pepper (to taste)

½ cream

Wash the biltong or dried meat in hot water, and cut it into bite-sized pieces.

In a large pot or dutch oven, combine the meat with enough cold water to cover it, and cook over a low heat for 20 to 30 minutes.

Add the mirepoix and beef broth and simmer for two hours.

Add the onions, peanuts, and dal (lentils), mushrooms, and leek. Cook until the dal are completely disintegrated.

Adjust the seasoning. Add the butter and cream. Serve.