Season and boil the meats

• Put the chicken and smoked turkey in a stockpot with the chopped onion, bouillon cubes and salt.
• Cover with water and boil until the meats are tender, skimming the foam.

Blend the pepper base

• Blend the tomatoes, garlic, ginger and scotch bonnets into a smooth purée.

Cook the tomato base

• Add the blended mixture and the tomato purée to the pot with the meats.
• Stir in the ground cumin seeds and simmer until the raw tomato taste is gone.

Add the peanut butter

• Loosen the peanut butter with a little hot broth, then stir it into the soup.
• Simmer gently, stirring regularly, until the soup thickens and the oil rises to the surface.

Adjust and serve

• Taste and adjust the salt.
• Serve hot with fufu or rice.