# Components:
→ Proteins
01 - 1.1 pounds bone-in, skinless chicken thighs, cut into pieces
02 - 5.3 ounces smoked fish, deboned and flaked (optional)
→ Vegetables
03 - 1 large onion, finely chopped
04 - 2 medium tomatoes, chopped
05 - 2 red bell peppers, chopped
06 - 2 cloves garlic, minced
07 - 1 whole Scotch bonnet pepper (optional, for flavor)
08 - 2 tablespoons tomato paste
→ Soup Base
09 - 1 cup smooth, unsweetened natural peanut butter
10 - 5 cups chicken stock or water
11 - 2 tablespoons vegetable oil
12 - Salt and black pepper, to taste
13 - 1 teaspoon ground crayfish (optional)
14 - 1 teaspoon ground ginger
15 - 1 teaspoon ground coriander
→ To Serve
16 - Steamed white rice or fufu, for serving
# Method:
01 - Heat vegetable oil in a large pot over medium heat. Add chopped onions and cook until translucent, about 3 minutes.
02 - Stir in garlic, tomatoes, red bell peppers, and tomato paste. Cook for 5 to 7 minutes, stirring frequently, until softened and aromatic.
03 - Add chicken pieces and cook, turning occasionally, until browned on all sides, about 5 minutes.
04 - Pour in chicken stock. Add whole Scotch bonnet pepper, ground ginger, coriander, ground crayfish (if using), and salt and pepper. Bring mixture to a boil.
05 - Reduce heat to low, cover, and simmer for 15 minutes, or until chicken is nearly cooked through.
06 - In a medium bowl, combine peanut butter with 1 cup of hot broth from the pot. Stir until smooth and emulsified.
07 - Gradually add the peanut mixture back into the pot, stirring to fully incorporate.
08 - Add smoked fish (if using). Simmer uncovered for 20 minutes, stirring occasionally, until soup thickens and oil surfaces. Adjust seasoning as needed.
09 - Remove and discard the whole Scotch bonnet pepper, or serve on the side for extra heat.
10 - Ladle soup hot into bowls and serve with steamed rice or fufu.
