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- 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.
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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