Groundnut Soup

Ingredients

• 700 gchicken pieces
• 1onion
• 2carrots
• 1.8 Lwater
• 2 tbspolive oil
• 1bay leaf
• to tastefine sea salt and black pepper
• 150 gpeanut butter
• 700 gchicken pieces
• 2tomatoes
• 1onion
• 2 tbsppalm oil
• 500 mlwater
• to tastefine sea salt

Method

1. Begin by preparing your aromatics: finely chop 1 onion and dice 2 tomatoes. In a large pot, heat 2 tbsp of olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until it becomes translucent and soft, about 5 minutes. Add the diced tomatoes and continue to cook until they break down and meld with the onions, forming a fragrant base.
2. Introduce 700 g of chicken pieces to the pot, stirring them into the aromatic base. Allow the chicken to brown lightly on all sides, which will enhance the flavor of the soup. This should take about 5-7 minutes. Ensure the chicken is evenly coated with the onion and tomato mixture.
3. Peel and slice 2 carrots into rounds and add them to the pot. Pour in 1.8 L of water and add 1 bay leaf. Stir everything together and bring the mixture to a gentle simmer. The water should just cover the chicken and vegetables, allowing them to cook evenly.
4. Once the soup is simmering, add 150 g of peanut butter to the pot. Stir well to combine, ensuring the peanut butter dissolves completely into the liquid. This will thicken the soup and impart a rich, nutty flavor. Continue to simmer gently, stirring occasionally to prevent sticking.
5. As the soup simmers, check the chicken and carrots for doneness. The chicken should be cooked through and tender, while the carrots should be soft but not mushy. This texture indicates that the flavors have melded and the soup is ready for final seasoning.
6. Season the soup with fine sea salt and black pepper to taste. Stir well and taste again, adjusting the seasoning if necessary. Finish the soup by stirring in 2 tbsp of palm oil, which will add a glossy finish and a deeper flavor to the dish. Serve hot, ideally with a side of rice or bread for dipping.