1 tablespn. oil 1 - 1 1/4 qt. water

1 tablespn. flour 1/2 cup sliced okra

1/2 tablespn. browned flour 1/2 cup sliced onion

1 cup boiling water 1/2 cup trumese in dice

1 cup stewed tomato 1/4 cup nutmese in dice

3 tablespns. raw nut butter chopped parsley

Cook tomato, raw nut butter, the 1 1/4 qt. of water, okra and onion all together, rub through colander and add to sauce made with oil, browned and white flour and the 1 cup of water. Add salt and more water if necessary, and when boiling, the trumese and nutmese, with chopped parsley. Throw egg balls into the soup just before serving, or serve separately in each dish. Or, pass a dish of boiled rice with the soup.