👨‍🍳 作り方

1. 1

   Season chicken pieces with salt and pepper. In a pot, heat palm oil over medium heat and brown the chicken on all sides. Remove chicken and set aside.

2. 2

   In the same pot, sauté chopped onions until softened, about 5-7 minutes. Add minced garlic and grated ginger, cooking for another minute until fragrant.

3. 3

   Add chopped tomatoes and cook down for about 10 minutes until they break down. Add the scotch bonnet pepper.

4. 4

   In a separate bowl, whisk the peanut butter with a little warm water or chicken broth until smooth. This helps prevent lumps.

5. 5

   Return the browned chicken to the pot. Pour in the chicken broth and the smooth peanut butter mixture. Stir well to combine.

6. 6

   Bring the soup to a simmer, then reduce heat to low, cover, and cook for at least 1 hour, or until the chicken is tender and the soup has thickened. Stir occasionally to prevent sticking.

7. 7

   Adjust seasoning with salt and pepper to taste. If the soup is too thick, add a little more broth or water. If too thin, simmer uncovered for a bit longer.

8. 8

   Serve hot with fufu, boiled yam, or rice.