- 250 GRAM CHICKEN BREAST, in
small cubes
- 2 CHILI PEPPERS, chopped
- 2 CLOVES GARLIC, chopped
- 4 TBSP PEANUT BUTTER
- 4 CUPS CHICKEN STOCK
- PIECE OF GINGERROOT, grated
- 1 ONION, chopped
- 2 CARROTS, cubed
- 3 STEMS OF LEMON GRASS, chopped
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Stir fry the onion, chili peppers, carrots and garlic
three minutes. Add the chicken breast and gingerroot and fry 5 minutes
more. Add the remaining ingredients and salt and pepper to taste and
bring this to the boil. Simmer for 10 minutes. Serve the soup hot.
Peanut soup is a recipe from
Cameroon. 20
May is National Holiday in
Cameroon, because
the unitary state was created in 1972. Click on
culinary calendar for more links
between cooking and celebration.
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Cook the chestnuts
and the potatoes for half an hour in the broth and puree the mixture.
Reheat the soup, add the cream, the ham and salt to taste.
Fond of chestnuts?
Try also Brussels sprouts with
chestnuts,mushroom chestnut
quiche and chestnut chocolate
pies.
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