This soup version of Sub-Saharan Africa's ubiquitous Chicken in Peanut-Tomato Sauce comes from the Kongo people of the two Congos and Angola; it has much in common with other African peanut soups and sauces.
What you need
- chicken; one whole chicken, cut up, any parts, any amount
- one large onion, chopped
- palm oil
- small can of tomato paste
- one-half cup peanut butter (natural or homemade, containing only peanuts and salt)
- hot chile pepper or red or cayenne pepper, to taste
What you do
- Fill a large pot with enough water for soup. Bring it to a boil. Add the chicken and boil it until the meat is done and a broth is obtained.
- While the chicken is boiling, gently sauté the onion in several tablespoons of palm oil until the onion is tender.
- Remove the chicken from the broth and remove meat from bones. (Save the broth and keep it at a low simmer.)
- Combine one cup of the chicken broth with the peanut butter and tomato paste and stir until smooth.
- Return the chicken meat to the broth and add the peanut butter-tomato paste mixture. Stir and continue to simmer until the soup is thickened.
- Season to taste. Serve with Rice, or Baton de Manioc/Chikwangue, or Fufu and more hot pepper.
Nsusu na buha or Poulet fumé à la pâte d'arachide (Smoked chicken with peanut sauce) is a similar dish from the Congo region.
Receita tirada de Congo Cookbook