Meal / Els' Peanut Soup

Preparations
1. Marinate the chicken with black pepper for about 10 minutes.
2. Melt the butter in a large pot and bake the first onion until golden brown. Stir the chicken with the onions and bake until nicely brown.
3. Then add the tomatoes and 3 Maggi seasoning cubes. Keep stirring until the whole is caramelized. Then add the tomato ketchup. Let the chicken stew in its own moisture for 30 minutes. If there is too little moisture, you can add half a cup of water.
4. If all goes well, a tasty tomato chicken is simmering in your pot. Now add the second onion, the remaining 3 Maggi seasoning cubes, thin celery, allspice grains and bay leaves. Stir everything and then add 3 liters of water. Let it cook for 15 minutes.
5. Dissolve the peanut butter in a small bowl with a cup of broth to a smooth mixture.
6. Pour the peanut butter mixture into the boiling soup together with the smoked sausage. Let it cook for 20 to 30 minutes.
7. Remove the pot from the heat, grate the garlic into the soup, stir it and then garnish the soup with finely chopped spring onions or leeks.