Finely mince 1 small onion, 3 garlic cloves, and 2 chunks fresh ginger.

Add the minced onion, garlic, ginger, and 1 large handful dried mushrooms to a large pot.

Add 1 L vegetable stock, 1 tsp ground black pepper, 1 tsp ground coriander, and 1/4 tsp ground cloves to the pot.

Add 2 whole tomatoes and 1 whole peeled onion to the pot.

Bring the pot to a boil over medium-high heat.

Cook until the tomato skins loosen and begin to peel away.

Transfer the cooked tomatoes and whole onion to a blender.

Add the remaining 1 L vegetable stock to the blender and blend until completely smooth.

Pour the blended tomato mixture through a fine-mesh sieve back into the pot.

Discard the fibrous solids left in the sieve.

Bring the strained soup to a light boil, then reduce the heat to maintain a gentle simmer.

Add 180 g peanut butter, 1 tbsp tomato paste, 250 ml water, and salt to taste to the blender.

Blend the peanut butter mixture until smooth.

Stir the smooth peanut butter mixture into the simmering soup.

Simmer the soup gently for 20 minutes, stirring occasionally to prevent sticking.

Clean and slice 400 g fresh mushrooms into bite-size pieces.

Add the sliced fresh mushrooms to the soup.

Simmer the soup for another 40 minutes until thick and the mushrooms are tender.

Stir in 1 tbsp lime juice and 1 pinch sugar, if using.

Serve the hot soup with rice, omo tuo, or fufu if desired.