Step 1

Season chicken with black pepper and salt. Fry the chicken legs in the oil until brown. Set aside.

Step 2

Fry the onion, chili (if using), and if you like the garlic and ginger. Add the tomatoes and tomato paste. Give it a stir.

Step 3

Add stock and the peanut paste/peanut butter.

Step 4

Let boil for 15 minutes. If soup is too runny, add more peanut paste/butter. If too thick, add some stock.

Step 5

Boil for another 15-30 minutes, until oil comes up.

Step 6

Add the chicken back in and boil for another 15 minutes.

Step 7

Serve with rice and/or baked or fried plantain!