Elephant Soup Central African-style

Ingredients

• ½ pound of biltong, or dried or smoked meat like beef jerky (the original recipe mentions elephant meat coated with salt and honey and dried in the sun)
• 6 to 8 cups of beef broth or beef stock
• 1 cup of mirepoix (diced carrots, onions, celery and herbs sautéed in butter — optional)
• 2 onions, finely chopped
• 1 cup shelled, roasted peanuts (or ½ cup peanut butter)
• 1 cup boiled chana dal (or any lentils or dried peas)
• 1 small leek, finely chopped
• 1 cup of wumubu mushrooms (or any kind of mushrooms), (the original recipe says that wumubu are "a type of black African mushroom")
• two tablespoons of butter
• salt, black pepper (to taste)
• ½ cup cream

Procedures

1. Wash the biltong or dried meat in hot water, and cut it into bite-sized pieces.
2. In a large pot or dutch oven, combine the meat with enough cold water to cover it, and cook over a low heat for twenty to thirty minutes.
3. Add the mirepoix and beef broth and simmer for two hours.
4. Add the onions, peanuts, and dal (lentils), mushrooms, and leek.
5. Cook until the dal are completely disintegrated.
6. Adjust the seasoning.
7. Add the butter and cream.
8. Serve.