Celebrate Black History Month with this delicious Peanut Butter Chicken Soup. Here's how you can make it.
Peanut Butter Chicken Soup
Prep time 10 min Cook time 2 hours Serves 3 to 4
Things you need:
|650g of fresh chicken (wings, breast or thighs)||Smooth peanut butter|
|1 onion||1 fresh Scotch bonnet pepper|
|1 can (8-oz) of plum or chopped tomatoes||1/2 an inch of ginger|
Here's how: Peanut Butter Chicken Soup
- Wash the chicken and place in a pot.
- Dice a medium sized onion into the pot and add 1 whole fresh Scotch bonnet pepper to the pot.
- Add a teaspoon of salt and add 20-50 ml of water.
- Cover the pot completely and place on a medium to high heat for 10 minutes to steam the chicken.
- Blend the canned tomato, half an onion, half an inch of ginger, making sure to cut up the ginger into small pieces first so it blends properly. Also take the Scotch bonnet pepper that was steamed along with the chicken and add it to the blender. Blend.
- Pour the blended contents into the pot and leave on a medium-low heat for 15-20 minutes but do not fully cover the pot.
- Fill the blender with approximately 1.5 liters of water and add 8 heaped tablespoons of smooth peanut butter. Blend.
- Pour the blended contents into the pot.
- Add approximately 2 liters of water to the pot and put the soup on a low heat. Do not cover the soup at all.
- Turn off after 40-60 minutes and add salt to taste.
You can eat this with plain rice served normally, or rice shaped into a ball. To be able to shape the rice into a ball add a bit more water than usual as the rice is cooking to make it softer.