Steps
1. Parch the nuts, remove skin, grind to a smooth paste.
2. Peel, wash, slice and fry onion in butter without browning (use a cover).
3. Heat stock and mix a little at a time with groundnut paste to a pouring consistency.
4. Place paste, onion, salt, stock and pepper (whole) in a saucepan and bring to boil.
5. Simmer for 2-3 hours, stirring occasionally.
6. Skim off any fat and add milk.
7. Heat and serve with fried bread cubes.

Source
Food and Agriculture Organization of the United Nations (1991), Post-harvest and processing technologies of African staple foods: a technical compendium, ISBN 92-5-103076-6, Rome