Smoked Turkey Groundnut Soup

Ingredients

• 500 grams Smoked turkey breast, shredded
• 1 cup Natural peanut butter (groundnut paste)
• 6 pieces Garden eggs (African eggplants), halved
• 1 large Red onion, finely chopped
• 1 tablespoon Fresh ginger, minced
• 3 cloves Garlic cloves, minced
• 2 tablespoons Tomato paste
• 2 pieces Scotch bonnet peppers, blended
• 1.5 liters Chicken or turkey stock
• 2 tablespoons Palm oil(optional)
• 1 teaspoon Smoked paprika
• 1 to taste Salt and bouillon powder

Instructions

1. 1

   In a large pot, sauté the onions, ginger, and garlic in palm oil over medium heat until fragrant and translucent.

2. 2

   Stir in the tomato paste and blended scotch bonnet peppers, cooking for 5 minutes to remove the raw tomato acidity.

3. 3

   Add the shredded smoked turkey to the pot, stirring to coat it in the base aromatics and infuse the smoky flavor.

4. 4

   Whisk the peanut butter with two cups of warm stock until smooth, then pour this mixture into the pot along with the remaining stock.

5. 5

   Bring the soup to a gentle boil, then reduce the heat to a simmer, allowing the oils from the groundnuts to begin rising to the surface.

6. 6

   Add the halved garden eggs and smoked paprika to the pot, ensuring the eggplants are submerged in the liquid.

7. 7

   Simmer for 25-30 minutes until the soup thickens to your desired consistency and the garden eggs are tender.

8. 8

   Adjust seasoning with salt and bouillon powder, then serve hot with fufu, pounded yam, or rice.