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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. chop the chicken and onion and saute in a large sauce pan with the butter and garlic. | 2. Once chicken is not longer pink add the chicken broth. I usually use water and boullion cubes, but either will work fine. | 3. Add the chopped potato. I chop the potato very small to release the startch from the potatoes to make the soup thicker. | 4. Bring to a boil and turn down to simmer about 20 min or until potatoes are tender. | 5. Add the peanut butter (I like chunky so there are some nuts in the soup) 1 cup at a time. The 3 cups is an estimate. I usually take a large spoon and spoon the PB in, let it melt and keep adding spoonfulls until I get the soup the thickness I like. | 6. Add paprika, ground mustard, red pepper flakes, and ground red pepper to your own personal taste. I use a lot of the paprika and ground mustard and just a tad of the red pepper since I have little toddlers that don't like spicey food. You can also add cumin and/or ginger if you like those flavors. They work great in this soup. | 7. Serve! It's so great, give it a try! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	1		cubed	780.1798	0.0	94.5741	41.9573
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
onion	1		chopped	64.0	14.944	1.76	0.16
garlic			minced	-	-	-	-
chicken broth	6	cups		468.72	11.34	66.8304	15.7248
potato	4		cubed	-	-	-	-
peanut butter	3	cups		4558.86	166.9518	186.2244	386.5356
paprika				-	-	-	-
mustard			ground	-	-	-	-
red pepper flake				-	-	-	-
red pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.