Groundnut Soup

Serve this as a first course. If served with rice, this soup makes a main course for a midday or evening meal.

Zucchini or other vegetable may be substituted for the eggplant, depending on what is in season. Bahamians call eggplants “garden eggs.”

Ingredients:

• 4 chicken legs
• 6 cups water
• salt, pepper to taste
• 2 TBS peanut butter
• 3 tomatoes, chopped
• 1 onion, chopped
• 1 small eggplant, diced
• 4 hard-boiled eggs, shelled, quartered

Instructions:

1. In a saucepan, simmer chicken in water with salt and pepper until tender, for about 25–40 minutes.
2. Remove chicken, discard skin, and dice or shred meat.
3. Stir in peanut butter to the broth; add vegetables and chicken.
4. Simmer for 15 minutes or until vegetables are tender.
5. Just before serving, garnish with egg slices.