- Sympli Yam Cubes
- 2 Medium Onions
- 3 Large Tomatoes
- Whole Chicken, Chopped
- 8 Okra
- 1 Scotch Bonnet Pepper
- 1 Ginger
- 1 Seasoning Cube
- 2 Bay Leaves
- 1l Chicken Stock
- 8 Tbsp Peanut Butter
- 700 ml Water
In a medium sized pot, place in the whole onion, pepper, tomatoes, bay leaves, chicken and chicken stock. Cover, bring to boil and reduce to simmer for 15 minutes till vegetables are soft and tender. Remove the vegetables.
Blend the vegetables and ginger in a food processor and return to the soup, add seasoning cube.
Bring to boil then reduce to simmer while you make the peanut butter sauce.
Scoop 8 tablespoons of peanut butter into a blender with 350ml of water and blend until smooth. Pour the peanut mix into a saucepan, cover and simmer on low heat with constant stirring for 20 minutes.
When the peanut oil begins to separate from the peanut butter, add this peanut butter sauce to the rest of the soup, chop off ends of okras before adding to the soup and allow simmer for another 20 minutes, till oil rises to the surface of the soup.
Check seasoning to your taste. And set aside.
In a separate pot, bring 350 ml of water to a rolling boil, add Sympli Yam Cubes and allow to cook for 7 mins.
Drain water and blend boiled yam cubes in a food processor till soft dough is formed. Alternatively, you can pound the boiled yam cubes in a wooden mortar till dough is formed.
Roll into a ball and serve with peanut soup.
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