Ground Nut Soup
Instructions:
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.’’
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
- In a saucepan, simmer chicken in water with salt and pepper until tender, for about 25–40 minutes.
- Remove chicken, discard skin, and dice or shred meat. Stir in peanut butter to the broth; add vegetables and chicken.
- Simmer for 15 minutes, or until vegetables are tender.
- Just before serving, garnish with egg slices.