This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
Clean chicken and cut into pieces. Clean the three whole smoked fishes and the dry smoked. Clean and slice the spinach leaves. Keep all aside.
Pound roughly in an earthern ware (mortar) or blend: onion, peppers, red bell pepper, and shrimp powder.. Pour into a pot, add warm water (1,5L), smoked chicken, dry fish and 2 MAGGI Shrimp. Then cook for 10 minutes
Dilute the peanut paste with warm water to light consistence Pour into the soup and allow to cook for 20 minutes until oil rises at the surface of the soup. Stir at regular intervals. Add the smoked fish and allow to cook for 5 minutes
Add fine shredded leaves (spinach) and stir then allow to simmer for 3 minutes. Peanut soup can be served with fufu, rice, banku, eba.
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