3 Tbsp vegetable oil (or palm oil, if you have it)
1 large yellow onion
1 hot chili pepper, diced - or 1/4 tsp cayenne pepper (optional)
1 large carrot
3-4 large tomatoes, diced, or a 14 oz can of diced tomato
4 oz tomato paste (no salt added)
1 c peanut butter
1 tsp sugar
1 tsp cumin
salt to taste
grated zest of one lemon
1/4 c crushed peanuts for garnish
1/4 c chopped green onions for garnish
Boil the chicken with the carrot in water enough to cover them. In the meantime, finely dice your onion (and chili, if you want to use it). Saute the onion (and chiles) in the palm, or vegetable, oil. Set aside. When chicken is done, remove it from the pot and remove the bones. Shred your chicken. Set aside. Into a separate pot, add peanut butter. Put on a low heat. Ladle in 3-4 ladles of stock, stirring often to make a smooth, soupy consistency. If it is not easy to stir, add more stock. When it is smooth, add this back to the stock pot. Add the rest of the ingredients into the soup and simmer until thickened. Garnish with crushed peanuts and chopped green onions.