Spicy, sweet, aromatic, and succulent all at once.This is a wonderful soup, reflective of the hot African sun of its origin.
- 4 tablespoons peanut oil
- 1 (3 lb) chicken, cut into pieces
- 1 onion, chopped
- 2 cloves garlic, chopped
- 2 tablespoons curry powder
- 1 tablespoon dried red chili pepper
- 2 teaspoons black pepper
- 8 cups chicken stock
- 1 large tomato, peeled and chopped
- 1 cup coconut, grated (DON'T USE SWEETENED!)
- 2 ripe bananas
- In a Dutch oven, brown the chicken pieces in the oil.
- Remove chicken, reserving, and add the onion and garlic to the pot.
- Sauté until soft, then stir in the powdered chile, the curry, and the black pepper and fry for 2 more minutes.
- Add the tomatoes, stock, chicken pieces, and coconut, bring to a boil, then reduce heat and simmer for 30 minutes.
- When the chicken is done, remove, let cool, then strip away the meat and cut it into bite-sized chunks, discarding the skin and bones.
- Add it back into the pot with the banana chunks.
- Simmer 10 minutes.
- When ready to serve, ladle into bowls.