Cut the chicken into 4 cm pieces and mix with 2 g salt and half of the chopped onion, ginger and garlic.

Ingredients

• 650 gChicken, broilers or fryers, meat only, raw
• 180 gPeanuts, all types, dry-roasted, without salt
• 500 gTomatoes, red, ripe, raw, year round average
• 50 gTomato products, canned, paste, without salt added (Includes foods for USDA's Food Distribution Program)
• 200 gOnions, raw
• 20 gGinger root, raw
• 10 gGarlic, raw
• 10 gPeppers, hot chili, red, raw
• 1,500 gBeverages, water, tap, drinking
• 6 gSalt, table

Method

1. Cut the chicken into 4 cm pieces and mix with 2 g salt and half of the chopped onion, ginger and garlic.
2. Blend the peanuts for 4 minutes into a smooth paste, gradually adding 150 g water. Blend tomatoes, remaining onion and scotch bonnet into a purée.
3. Steam the chicken covered in its own juices for 10 minutes at 90 °C. Add the tomato purée, paste and 300 g water and cook with the lid ajar for 15 minutes.
4. Whisk the peanut paste with the remaining 1050 g water, pour into the pot, add the remaining salt and simmer uncovered for 40 minutes, stirring occasionally, until the soup thickens and oil beads appear on the surface.
5. Divide the soup with all the chicken pieces among 6 bowls.