Peanut Butter Soup( Nkate Nkwan ) and Omo Tuo

Ingredients

Peanut butter soup

• 2 pounds chicken, cut into pieces (preferably mature or stewing chicken)
• 1 pound smoked turkey, cut into pieces
• 2 large tomatoes
• 2 tablespoons tomato paste
• 2 large onions
• 4-inch piece of ginger, peeled
• 2 teaspoons anise seed
• 5 garlic cloves
• 3 scotch bonnet peppers (or to taste)
• Additional 2 scotch bonnet peppers for garnish
• Water as needed
• 1½ cups peanut butter
• Salt and pepper to taste
• Optional additions: Boiled okra, oyster, and brown button mushrooms

 Rice Balls:

• 2 cups long-grain white rice (jasmine rice works well)
• 3½ cups water
• 1 teaspoon salt

Instructions

How to prepare Soup:

1. Season the chicken generously with salt and black pepper. Set aside for about 30 minutes.
2. Set aside the smoked turkey.
3. Blend 1 large onion, 3 garlic cloves, ginger, and 2 scotch bonnet peppers. Add up to ⅓ cup of water to help smoothen the mixture. Set aside.
4. In a large pot, add the chicken and smoked turkey. Pour over the blended onion, garlic, ginger, and pepper mixture. Add the anise seed.
5. Mix well so that the chicken and turkey are coated. Cover and let it steam for about 30 minutes until the chicken is cooked (the smoked turkey is already cooked).
6. In a separate pot, add the tomatoes, 1 onion, 2 garlic cloves, and 1 scotch bonnet pepper. Add water and boil for about 30 minutes until tender.
7. Once the tomatoes and onions are soft, let them cool slightly before blending into a smooth puree.
8. Sieve the tomato mixture over the steamed chicken and turkey to remove any pulp. Simmer on low heat while you prepare the peanut mixture.
9. In a blender, combine the peanut butter, tomato paste, and about 1 cup of water. Blend until smooth.
10. Pour the peanut mixture into a saucepan and cook on low-medium heat until it is smooth and slightly thickened. Add more water if it thickens too much. Stir continuously to avoid splatter, as it may start to bubble.
11. Pour the peanut mixture over the chicken and cook on low heat for at least 30-40 minutes until the oil rises to the surface. While the soup is cooking, you can add additional whole scotch bonnets for extra flavor and heat.
12. The oil from the chicken and peanut butter may cause a foamy appearance on top—this is normal and can be mixed back into the soup.
13. Keep a kettle or pot of hot water nearby while cooking, so if you need to thin out the soup, you can add hot water without slowing down the cooking process.
14. Adjust the soup thickness with water if necessary, and season with salt and pepper to taste. You may add optional seasonings like paprika or dried herbs, but keeping it simple is recommended.
15. Taste and adjust seasoning as needed.

 Make the Rice Balls:

1. Place the washed rice, salt, and water in a pot and bring to a boil. Use a little more water than usual (3½ cups instead of 3 cups) to make it easier to mash the rice.
2. Reduce the heat to low, cover the pot, and allow the water to absorb into the rice. Do not remove the lid until all the water has been absorbed, which should take 15-30 minutes depending on the pot size. The rice should not burn if the heat is very low.
3. Once all the water is absorbed, remove the lid and taste the rice to ensure it is fully cooked. Use a sturdy wooden spoon to mash and knead the rice against the side of the pot.
4. Wet a bowl slightly with water and scoop the rice into the bowl.
5. Shake the bowl in a circular motion to form the rice into a ball. You can also use clean hands to help shape it into a perfect ball.
6. Serve the rice balls with groundnut soup, or wrap them in plastic wrap until ready to eat.