8-12 chicken pieces (we used 1 pound or a 1/2 kilo of cut up chicken quarters)
1 medium onion, chopped
1 t salt
1 t pepper
1 T curry powder
1 t cayenne pepper
1 cup smooth peanut butter (natural, never jiffy or skippy)
10 cups hot water
2 medium-ripe tomatoes, pealed.
We used about a cup of salsa Season chicken with onions and all dry ingredients.
Moisten with a little water and cook over medium heat in a large saucepan for 15 minutes.
Stir as needed. While chicken is cooking, mix peanut butter with boiling water in a bowl until smooth (Ghanaians will use their fingers)
Add peanut butter mixture to chicken when it is ready.
Bring to a boil at once and continue boiling for about 30 minutes.
Grind tomatoes in a blender until smooth, and add to soup.
Simmer until chicken becomes tender and a dark oil begins to form in soup.