Groundnut (peanut) soups are made throughout West Africa where it grew in popularity after the Colombian exchange (ground peanuts acted as a direct substitute for egusi in egusi soups).
Prep time: 14 minutes/Cook time: 70 minutes/Serves: 4
Ingredients:
60ml (1/4 cup) Oil
8 Chicken portions (thighs, drumsticks, wings)
1 onion, chopped
1 tbsp smoked Paprika
4 large, ripe, Tomatoes, finely chopped
1 habanero chilli, finely chopped
4 Garlic cloves, minced
6 sprigs of Parsley, finely chopped
120ml (1/2 cup) Peanut butter paste
Salt and freshly-ground black pepper, to taste
Method:
Place the chicken in a bowl and mix with the onions, salt, paprika and black pepper. Set aside to marinate for 20 minutes.
Heat the oil in a large pot over fairly low heat. When the oil is hot add in the chicken pieces and fry for about 12 minutes, until browned on all sides. Now add in the chicken marinade along with the garlic, chilli, tomatoes and parsley. Bring to a boil, reduce to a simmer, cover and cook for about 25 minutes, or until the chicken is tender.
Blend the peanut butter with 250ml (1 cup) warm water. Add to the pot and stir to combine. Bring to a simmer and cook for 5-10 minutes, or until the gravy has thickened to your liking.
Serve hot accompanied by kokonte (see previous recipe), fufu or rice.
