Fufu Groundnut Soup

Ingredients

• 500 g Chicken Thigh
• 180 g Peanut Butter
• 2 pcs Tomato
• 1 pcs Onion
• 60 g Ginger
• 4 pcs Garlic
• 1 pcs Scotch Bonnet
• 1 pcs Bay Leaf
• 1 tbsp Ground Crayfish
• 1.3333333333333333 tbsp Kosher Salt
• 0.5 tsp Black Pepper
• 400 g Cassava
• 1 pcs Plantain
• 1 pcs Lime

Method

1. In a bowl, season {chicken_thigh} with {kosher_salt}, {black_pepper}, some of the {ginger}, and some of the {onion}. Rub well so the meat is seasoned before the stock is built.
2. Set {chicken_thigh} in a medium pot over medium heat with the remaining {ginger}, remaining {onion}, {garlic}, {tomato}, {scotch_bonnet}, {bay_leaf}, and water to cover. Add a little more {kosher_salt}, bring to a bare simmer, then cook gently until the broth smells deeply savory and the chicken is tender. Gentle heat keeps the soup clear.
3. In a second pot over medium-high heat, cover {cassava} and {plantain} with water, add a pinch of {kosher_salt}, and boil until both are very tender and mash easily.
4. Lift out the softened {tomato}, {onion}, {ginger}, {garlic}, and {scotch_bonnet} from the broth and blend with {peanut_butter} until smooth. This keeps the peanut base silky instead of grainy.
5. Return the blended mixture to the pot with {chicken_thigh}, then add {ground_crayfish}. Simmer over medium-low heat, stirring often so the {peanut_butter} does not catch, until the soup thickens lightly and the oil begins to rise. Taste and adjust with {kosher_salt}.
6. Drain {cassava} and {plantain}, then pound or blend while hot until smooth, stretchy, and elastic. Wet your hands, shape the {fufu} into neat portions, and keep covered so it stays supple.
7. Ladle the hot soup around the {fufu}, finish with a squeeze of {lime}, and serve at once while the {fufu} is soft and the broth is fragrant.