Okra Soup
50 min · 498 kcal · African
Peanut Soup
A West African groundnut soup: chicken simmered in a smooth, gently spicy broth of peanut butter, tomato, onion and scotch bonnet, cooked until the oil rises to the surface. Serve with rice balls, fufu or plain rice.
Instructions
- Rub 150 g of skinless bone-in chicken thigh with a good pinch of salt, 5 g of grated ginger and 1 clove grated garlic clove. Leave to sit at room temperature for 10 minutes while you prepare the base.
- Blend 50 g of roughly chopped onion, 100 g of quartered tomato and 0.5 scotch bonnet with a splash of water to a smooth purée. Set aside.
- Put 45 g of smooth peanut butter in a bowl and whisk in about 100 ml of the stock, a little at a time, until you have a lump-free, pourable cream. This stops the peanut butter seizing in the pot.
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729kcal
42gprotein
25gcarbs
52gfat
2gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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