This is how it is done bro so lets get started
4 large tablespoon scoops of peanut butter
6 cups of water
4 medium-sized tomatoes
1 medium peeled ginger root (2 1/2 inches long and 1 inch wide)
1 orange Habanero pepper
3 lbs of chicken drumsticks
2 large white onions
1 Maggi cube (chicken flavor)
Salt (to taste)
Wash chicken and place in a cook pot.
Blend the onions and peeled ginger and pour over drumsticks.
Pour 6 cups of water to chicken and let cook for 25 - 30 minutes.
Place 4 tablespoon scoops of peanut butter and 1 cup of chicken broth (from cooking pot) in blender.
Blend until you get smooth peanut butter liquid.
Add peanut butter liquid into the cooking pot and stir. Let boil for another 10 minutes.
Blend tomatoes, pepper and 1/2 cup of boiling peanut butter liquid and pour into cooking pot. Cover soup and let simmer on low heat for 40- 50 minutes. Add salt to taste
You can use regular peanut butter or organic, unsweetened peanut butter.
Use an actual tablespoon and not a measuring tablespoon when scooping out peanut butter.
Add about 1/4 cup of water when blending the onions and ginger; makes it blending easier.
Add some salt to the soup right before adding the cooked chicken and after the soup is done.
Make sure the chicken is thoroughly cooked before adding the peanut butter liquid.
You can also crush and add one chicken Maggi cube to the soup to enhance the soup's taste. If you feel you still need to add some salt later, then do so.