Inchicapi

Instructions

1. Toast the peanuts dry in a pan for 5 minutes, stirring, then grind them finely in a mortar or blend with a little water.
2. Heat the oil in a large casserole and sauté the onion, garlic and chopped chili for 5 minutes over medium heat.
3. Add the chicken pieces and brown for 5 minutes, then cover with water and bring to a boil.
4. Skim, then add the cumin, salt, pepper and bay leaf. Simmer covered for 40 minutes.
5. Add the cassava pieces and cook for 20 minutes, until tender.
6. Dilute the peanut paste in a cup of warm broth, then pour it into the pot, stirring. Add the diluted corn flour to thicken the soup and simmer for 10 minutes.
7. Check the seasoning, remove the bay leaf and serve with chopped coriander and a hard-boiled egg cut into quarters.