400g of Peanut butter / Groundnut paste
1 large fresh Tomatoes
1 medium onion
20g of peeled Ginger
600ml of water / stock
Spicy Peanut butter paste;
In a blender add the Peanut paste, Ginger, Onion, Tomatoes and stock or water.
Blend everything together till smooth. Transfer the contents to a saucepan and place on a medium heat.
Cook gently for 30 – 45 minutes, stirring frequently or till you have a thick and oily paste. (see below)
Blend together the Ginger, Onion, Garlic and Green chillies together.
Marinade the Chicken with the Ginger and chilli mix for at least an hour.
Transfer the marinated Chicken into a saucepan and place on a medium heat.
Add the whole Scotch Bonnet and steam the Chicken in its own juices for 10 minutes, on a low heat.
Add 100 ml of water and cook for a further 5 minutes and set aside
Add 1 litre of Chicken stock to the spicy peanut paste and mix till well combined.
Using a fine strainer, pass the spicy peanut mixture through into a saucepan and place on a medium heat.
Add the tomato paste and mix well.
Add the 2 medium tomatoes , Scotch bonnet and red onion.
Cook gently on a medium heat for 30 minutes or until the onion and tomatoes are soft.
Remove the tomatoes, onion, chilli and place in a blender
Add the remaining litre of Chicken stock and blend to a smooth consistency.
Pass the tomato mixture through the fine strainer into the Peanut soup.
Cook the soup gently (still on a medium heat) for 10 minutes.
Add the steamed Chicken to the soup and cook further for 10-15 minutes.
The soup is done when the peanut oil settles on the surface