The original roots of this soup are Tanzanian. It is a wonderful mix of coconut and curry flavors, sweet and salty.
The traditional recipe for this soup calls for green pepper though I prefer red pepper both for the look and sweetness. I have always used canned organic unsweetened coconut milk (be sure not use coconut cream or sweetened coconut milk). I have not used the coconut milk one can find in the ‘dairy’ case now nor made my own; here is a link to make your own (click here
). True confession? I rarely buy fresh tomatoes out of season due to their lack of flavor. I do think the structure of a fresh tomato lends itself to this recipe better than home canned tomatoes however.