Hkatenkwan (Groundnut Soup)

About 2 lbs chicken, cut into small pieces [If you use boneless, then add i can chicken broth to
the liquid below]
2" piece of ginger, cut into 3-4 pieces
1 1/2 cups onion, chopped
1 cup diced tomatoes [If canned, use the liquid below]
1/2 cup tomato puree, or 2 T. tomato paste
1 cup peanut butter (the natural varieties are better)
1 small eggplant, peeled and diced
2 cups fresh okra, or 1 pkg frozen
1-2 green chili peppers, chopped, or 1/2-1 t. cayenne pepper
6 cups liquid--water plus chicken or tomato broth from above
salt (and more pepper) to taste
a few drops liquid smoke (optional)
Boil the chicken, ginger pieces, and 1/2 c. of the onions in the 6 cups liquid for 10-15
minutes. Meanwhile, in a large soup pot fry the tomato paste, tomatoes and remaining
chopped onion. Saute at a moderately high heat until the onions are soft. Add the chicken and
its liquid. Cook for 5 minutes. Mix some of the hot liquid with the peanut butter to make a
paste. Add this mixture to the soup along with the okra and the eggplant. Cook until the
vegetables are tender. Salt and pepper to taste. For best results, serve the next day. Reheat
and remove the ginger pieces before serving with rice, boiled plantain, or fufu.