All you need
100 g roasted peanuts (dehusked)
50 g tomato paste
1 cup of water
500-700 g chicken thighs/drumsticks
1 medium-size onion
30 g fresh ginger
1-2 habanero chillies (optional)
4-5 cups of water
Salt to taste
4-5 small stalks of fresh rosemary or bunch of basil leaves
How to make it
Firstly, blend peanuts and tomato paste with 1 cup of water into a smooth mixture.
Secondly, add the mixture to a saucepan over medium heat and cook for 30-40 minutes stirring constantly. Refusing to stir constantly will get the peanut mixture burnt. This process is important to achieve the best peanut butter for the soup.
Meanwhile, prep chicken and add to a sizable saucepan. Add in onion, ginger, chillies if using, salt and 1 cup of water. Cover saucepan and bring to a boil.
Thirdly when peanut mixture is ready, add 3-4 cups of water and mix well.
Fourthly, pour peanut mixture over chicken, add in rosemary and salt to taste. Cover again and bring to boil for 20 minutes.
Fifthly, remove now, soft onion ginger, and chillies. Add a bit of soup and blend into a smooth paste. Add back to the soup.
Remove the cover of sauce and let it simmer for 10 mins.
Lastly, check for salt and soup is ready.
Best eaten with boiled rice, rice ball or fufu.