← Nouns Cooking · West & East African

Ingredients

• 1.2 kg chicken pieces, bone-in
• 2 Onion, halved
• 3 cm piece Ginger, peeled
• 3 cloves Garlic
• 1½ tsp Salt
• 3 large ripe tomatoes
• 1 Scotch bonnet chilli, left whole
• 200 g smooth unsweetened peanut butter
• 1.5 l chicken stock or water
• 2 Bay leaves (optional)
• 10 whole okra pods (optional)

Method

1. Blend half an onion with the ginger and garlic. Rub this paste and the salt over the chicken in a large pot.
2. Cover and set over medium heat with no water for 10 min, stirring once, so the chicken steams in its own juices.
3. Add the whole tomatoes, the remaining onion pieces, the whole scotch bonnet, bay leaves (if using) and 1 litre of the stock. Simmer for 15 min until the tomatoes are soft.
4. Lift out the tomatoes, onion and pepper, blend them smooth (use just part of the pepper if you want less heat) and pour back into the pot.
5. In a bowl, whisk the peanut butter with the rest of the stock, heated, into a smooth runny paste. Stir it into the soup.
6. Simmer uncovered for 30–40 min, stirring now and then so it does not stick, until the soup thickens slightly and reddish oil rises to the top. Add the okra for the last 10 min, if using. The chicken should be tender and reach 75°C (165°F).
7. Taste for salt and serve with rice balls (omo tuo), fufu or plain rice.

Tips

• Contains peanuts: warn guests with nut allergies.
• Stir the bottom of the pot often once the peanut butter is in; it scorches easily.

Sources

Written in our own words after cross-checking these recipes:

196 flavors Low Carb Africa Chef Lola's Kitchen