Groundnut Soup (Peanut-Free)

Ingredients

• about 450 g Chicken Pieces
• 1 cup Sunflower Seed Butter
• 3 medium Tomatoes
• 1 large Onion
• 1 medium Red Bell Pepper
• 6 cups Chicken Broth
• 1 tbsp Ginger
• 3 cloves Garlic
• 1 small Scotch Bonnet Pepper
• 1 tsp Salt
• 1/2 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Season the chicken pieces with salt and pepper.
2. 2In a large pot, brown the chicken pieces over medium heat. Remove chicken and set aside.
3. 3In the same pot, sauté the diced onion and red bell pepper until softened.
4. 4Add the grated ginger and minced garlic. Cook for another minute until fragrant.
5. 5Add the blended tomatoes and cook for 5 minutes.
6. 6Stir in the sunflower seed butter until fully dissolved.
7. 7Pour in the chicken broth and bring to a boil.
8. 8Add the browned chicken pieces and Scotch bonnet pepper (if using). Reduce heat and simmer for 45-60 minutes, or until the chicken is tender and the flavors have melded.
9. 9Serve hot with fufu (cassava and plantain dough) or rice.

Substitutions

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