Groundnut soup

Nkate nkwan

Ingrédients11

• chicken pieces800 g
• unsweetened peanut butter200 g
• tomatoes300 g
• onion1
• garlic3 cloves
• fresh ginger20 g
• tomato paste2 tbsp
• Scotch bonnet pepper1
• chicken stock750 ml
• vegetable oil1 tbsp
• salt1 tsp

Préparation

1. Chop the onion, tomatoes, garlic, and ginger. Pierce the Scotch bonnet if you want more heat, or leave it whole.
2. Heat the oil in a pot, brown the chicken pieces, then set them aside.
3. In the same pot, cook the onion until soft, then add the garlic, ginger, tomatoes, and tomato paste and cook until the tomatoes break down.
4. Return the chicken to the pot, pour in the stock, add the pepper and salt, and simmer until the chicken is nearly tender.
5. Whisk the peanut butter with a ladle of hot broth until smooth, then stir it back into the pot.
6. Simmer gently, stirring often so the soup does not stick, until the chicken is cooked through and the soup is thick and creamy.
7. Remove the whole pepper, taste, adjust the salt, and serve hot with rice or fufu.