Served as main course. Non-vegetarian dish. Speciality: Low Sodium, Low Cholesterol, Low Calorie, Reduced Carbs diet.

African

1 ounce fresh Ginger, scrubbed and chunked

2 Garlic Cloves

1 teaspoon dried Chili Pepper Flakes

3 (28 ounce) cans Tomatoes, drained and quartered

1 3/4 cups unsalted dry roasted Peanuts

1 medium Onion, chopped

1 1/2 cups Chicken Stock

3 cups Water

1/2 lb Chicken Breasts, cooked and cubed

1/2 cup Butter, melted

1/2 cup Flour

8 Lemon Wedges

In food processor, blend ginger, garlic, and chili peppers until finely chopped. Add to processor 2 cans tomatoes, peanuts, and onion; leave chunky (you may need to do this in batches.) Place mixture in soup pot and add 1 can tomatoes, chicken stock, water, and chicken. Make a paste of butter and flour and add to pot. Bring to a boil. Let cool to 145º (comfortable eating temp.) and serve each bowl topped with a few peanuts and juice from one lemon wedge. Serve with extra crushed chili peppers, and a loaf of French bread with butter.

Preparation time: 20 minutes

Cooking time: 35 minutes

Serves: 6-10

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