1 cup Peanut butter paste
2 fresh tomatoes
1 teaspoon tomato paste
1/2 teaspoon cayenne pepper
2~5 habanero peppers and Serrano pepper
8 chicken legs or wings
2 large garlic cloves
1 tablespoon ginger
1 Teaspoon of Black Pepper
1 Bouillon cube
Salt to taste
Boil the chicken with your favorite seasoning – I used garlic, ginger, cube, salt and pepper. Fry and set aside.
Blend tomatoes and onion.
Add remaining onion, tomato and tomato paste to the chicken broth. Bring to a boil and let it simmer stirring frequently to prevent any burns- about 5 minutes.
Next, add the peanut butter, chicken (2 cups of water or chicken stock as needed), season with, chicken bouillon, salt and cayenne pepper. Let it simmer for about 10 minutes or more
Add the habanero peppers and Serrano pepper
Adjust the soup thickness with water/chicken stock if necessary and let simmer to desired thickness
Drip a little soup from your stirring spoon. If you are satisfied with the thickness of your soup, serve it with rice or fufu.