This West African Sweet Potato and Smoked Turkey Soup is the perfect way to put some leftover turkey to use in this creamy and aromatic comfort food.

Pan fry the bacon rashers until they are brown and crispy. Remove from pan and finger-shred the bacon. Cover and set aside.

Heat the oil and fry the ginger, garlic, onions, chilli pepper, along with the spices (paprika, cumin, coriander) and sweet potatoes, stirring constantly until the onions are soft and coloured. This should take approx. 5 - 7 minutes.

Add the tomatoes and chicken stock and bring to boil. Lower the heat and simmer covered for approx. 15 - 20 minutes, stirring occasionally. Add the peanut butter and allow to simmer.

Place a few cubes of sweet potatoes from the pot in a bowl and mash. Return the mash to the pot, adding the smoked turkey and bacon at the same time. Stir to distribute the mash and meats and allow to simmer for 5 mins.

Garnish with the chopped parsley, and serve with a piece of granary bread.