In a pot, we will boil the dried mushrooms and 8 cups of water

Once everything has come to a boil, I took about 2 cups of water out of the pot and mixed it with the peanut butter. I boiled the peanut butter on the side in a small pot at medium to low heat. (this is to cook the peanut butter faster. you can refer to my groundnut soup recipe for an alternative method)

I then added the tomatoes, scotch bonnet and onions in the pot with the mushrooms and boiled till the skins started to peel off the tomato.

After I put the tomato, onions, scotch bonnet and ginger in a blender and blended with 3 cups of water.

I strained the mixture back into the soup and brought the soup to a boil.

As the soup is boiling, I prepped my prekese by "roasting it" I used matches but a lighter works well. just run the flame on the prekese. This releases the aroma.

After roasting, I added my prekese, grains of selim, better than bouillon and bouillon cube.

By now, the peanut butter would have been cooking on the side for about 20 minutes, you can add the peanut mixture into the larger pot and let it boil.

You can also add in your fresh mushroom and tofu.

Let everything boil till the foam starts to disappear and oil starts to pool at the top.

In a separate pot, boil the spinach and turkey berries in water for about 10 minutes, till the turkey berries are tender

Transfer the turkey berries, spinach and about 1/2 cup of the water it was boiled into a blender. Blend and strain back into the pot. I also added 1/2 of the leftover fibre in the strainer to the soup. (This is my preference but if you want a lighter soup, you can discard everything left over in the strainer)

Let everything simmer for 10-15 minutes, when oil start to pool to the top.

Serve with fufu or rice.