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step 1
If using hen or chicken, cut that up first, season it well(salt, chicken, boullion powder, garlic, adobo seasoning, paprika) and boil till done. Be sure to save at least 2 cups of broth. To get well-seasoned chicken, start boiling process with very little water (1st 5-10) to ensure seasonings are absorbed and then add more. Watch out so it doesn't burn.
step 2
Mix Peanut butter in warm broth or water
step 3
Chop 4 of the 5 Tomatoes
step 4
Blend the 1st 6 ingredients + 1 tomato to liquid consistency
step 5
In medium pot, heat up the cooking oil. When glistening hot, add onions and stir fry till translucent
step 6
Add in blended mixture and chopped Tomatoes
step 7
Defrost Spinach and add. Stir fry for about 1-2 mins
step 8
Add peanut butter/broth mixture. If using meat, add at this point.
step 9
Cook for about 5-7 mins till it starts to bubble. Add more broth/water to preferred consistency. REMEMBER: It thickens further as it cools. Serve with rice or salad.
step 10
Add salt and maggi here to taste. Add a little at a time. If you use broth you seasoned yourself, then be careful of how much maggi you add.
5 Medium Roma Tomatoes (1 for Blending; chop the other four
1-2 Habanero Peppers
Ginger (1/4 size and 1/2 inch thick or 1 tsp
Minced Garlic 1 Tablespoon
Curly Parsley(a little less than a handful of leaves
3-4 Green Onions
1/3 - 1/2 Cup Yellow Onions(Sliced)
1/3 Cup Frozen Spinach OR Fresh Spina
1/4 Cup Oil/p>
1 Cups Beef/Chicken Broth (or water)
1 Cup Creamy Peanut Butter (about 14oz) OR 1 Cup Roasted Unsalted Peanuts Ground to a paste
1-2 tsp Chicken Bouillon Powder
1 Tsp Salt
Meat(optional) - Use cut up Hen, Chicken Drumsticks, or Tilapia, season, coat in a little batter and then fry and add to soup
Hand Blender
Large Heavy Pot With Lid
Measuring Spoons
Measuring Cups