Chicken soup

Directions

1. Mix the black pepper, chopped kani, garlic, and bouillon in a blender and blend until smooth.

2. Heat the oil in a deep pan.

3. Stir fry the chicken until cooked, then add the paste from the blender and the water.

4. Bring to a boil.

5. Simmer until the stock has halved.

6. Add the tomato paste and stir until it has been incorporated into the stock.

7. Add two whole chillies.

8. Simmer for 10 further minutes.

9. Remove the whole chillies (which should be soft but not falling apart).

10. Serve steaming hot, with some crusty bread on the side.

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