Groundnut Soup with Fufu

Ingredients

• about 450 g Chicken Pieces
• 1 large Onion
• 3 medium Tomatoes
• 1 cup Groundnut Paste (Peanut Butter)
• 1/2 small Scotch Bonnet Pepper
• 1 tbsp Ginger
• 2 cloves Garlic
• 1 tsp Salt
• 6 cups Water
• 4 servings Fufu (prepared)

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

Instructions

1. 1Place the about 450 g chicken pieces in a bowl and sprinkle with the 1 tsp salt. Set aside.
2. 2Finely chop the 1 large onion. Finely chop the 3 medium tomatoes. Mince the 2 cloves garlic. Grate the 1 tbsp ginger. Heat a large, heavy-bottomed pot over medium-high heat (176.7°C / 175°C). Add the chopped onion, chopped tomatoes, minced garlic, and grated ginger. Cook, stirring occasionally, for 5-7 minutes, or until the vegetables are softened and the onion is translucent.
3. 3Add the seasoned about 450 g chicken pieces to the pot. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.
4. 4Add the 1 cup groundnut paste to the pot. Stir well to combine with the chicken and vegetables. Cook for 2-3 minutes, stirring constantly, until the groundnut paste is fragrant.
5. 5Pour in the 6 cups of water. Add the 1/2 Scotch bonnet pepper whole (do not cut it). Bring the soup to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 45-60 minutes, or until the chicken is very tender. The internal temperature of the chicken should reach 74°C.
6. 6Carefully remove the 1/2 Scotch bonnet pepper from the pot and discard it. Taste the soup and add more 1 tsp salt if needed. Stir well.
7. 7Serve the hot groundnut soup immediately with the 4 servings of prepared fufu.

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