1. Add ~700 g of smooth peanut butter to a saucepan, followed by a little water. Mix together with your hands until well combined 

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2. Add 1L of tap water to the saucepan and mix well using a whisk until smooth

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3. Then add the tomato puree to the saucepan and whisk well 

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4. Place the saucepan on the cooker and heat for 3 minutes on medium heat, then increase the heat to high

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5. Chop a whole chicken into small pieces. Wash the chicken then place into a large soup pot. 

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6. Add some season all to the chicken, followed by a full circle of salt.

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7. Finely chop a quarter of a medium onion, then add to the soup pot (add the remaining unchopped onion to the pot as well). Toss all the ingredients together, then add 2 scotch bonnets to the pot

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8. After 15 minutes of heating the peanut butter solution, add 2 tbsp of cooking oil. Cook the peanut butter solution for a further 15 minutes (reduce the heat to medium if the solution begins to boil and bubble vigorously), then turn off the heat after this time.

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9. To a food processor, add the plum tomatoes, 2.5 onions, 2 scotch bonnets, garlic cloves and fresh ginger. Blend until smooth 

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10. Place a lid on the large soup pot, then steam the chicken on high heat for 5 minutes. Toss the pot, then add in the blended ingredients from the food processor. Rinse the blender with a little water, to remove any remaining ingredients, then add the pot 

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11. Make sure all the chicken is covered with the tomato mixture then place the lid back on fully. Heat on high for 20 minutes.

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12. After 20 minutes, add the peanut butter solution to the chicken (use boiling hot water to dissolve any remaining peanut butter then this add to the soup)

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13. Top up the soup with ~1.5 L of boiling hot water. Heat the soup on high heat for 1 hour 15 minutes with no lid (remember to stir the soup every 15 minutes). Reduce to medium heat after 45 minutes.

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14. If necessary  add salt to taste, then serve with steamed rice or fufu