Peel the plantains and cut each one into 6 sections. Place 2 Tablespoons of the peanuts in a bowl, cover with cold water and set aside to soak.

Crush the remaining peanuts in a mortar or grind in a food processor until you have a paste.

Wash the ngago leaves and trim off the stems then chop them coarsely.

Bring the water to a boil then add the plantains, ngago leaves and peanut paste.

Stir to combine, reduce to a simmer, cover and cook for 30 minutes, or until the plantains are tender.

Drain the soaked peanuts and add to the soup.

Cook for 5 minutes more then take off the heat and stir in the red palm oil.

Serve warm.