African Peanut Soup
1 tablespoon peanut oil
2 carrots peeled and finely chopped
1 yellow onion peeled and finely chopped
1 teaspoon garlic, minced
1/2 fresno red chili pepper seeded and finely chopped
2 teaspoons fresh ginger peeled and finely chopped
1 teaspoon ground coriander
1.5 teaspoons ground cumin
6 cups vegetable broth
1/4 cup long grain rice
coarse salt and freshly ground pepper, to taste
3/4 cups creamy peanut butter
 In Dutch oven or large pot, heat oil over medium heat. Sautée carrots and onion until tender, about 5 minutes. Add garlic, chili pepper, ginger, coriander and cumin; sautée until fragrant, about another minute.
 Add broth and bring to a boil. Add rice and salt; reduce heat and simmer until vegetables and rice are tender, about 15 minutes. Whisk in peanut butter until smooth. Serve hot.
2 pieces Naan bread (can sub pita)
2 tablespoons butter melted
1/2 teaspoon garlic, minced
Preheat oven to 350 degrees.
 Place naan breads on baking sheet. Combine the minced garlic with the melted butter in a small bowl.
 Using a baster or sauce brush, cover the naan breads with the garlic butter mixture. Heat in the oven for 510 minutes.