8-12 chicken pieces (we used 1 pound or a 1⁄2 kilo of cut up chicken
1 medium onion, chopped
1 t salt
1 t pepper
1 T curry powder
1 t cayenne pepper
1 cup smooth peanut butter (natural, never jiffy or skippy)
10 cups hot water
2 medium-ripe tomatoes, pealed. We used about a cup of salsa
Season chicken with onions and all dry ingredients. Moisten with a
little water and cook over medium heat in a large saucepan for 15
minutes. Stir as needed.
While chicken is cooking, mix peanut butter with boiling water in a
bowl until smooth (Ghanaians will use their fingers) Add peanut butter
mixture to chicken when it is ready. Bring to a boil at once and
continue boiling for about 30 minutes.
Grind tomatoes in a blender until smooth, and add to soup. Simmer
until chicken becomes tender and a dark oil begins to form in soup.