Clean chicken and cut into pieces and reserve.
Clean the three whole smoked fishes, and the dry smoked fish, and reserve.
Clean and slice the leaves and reserve.
Pound roughly in the mortar: onion, peppers, red bell pepper, and dry crayfish.
Then scoop into a pot, add warm water (1,5L), smoked chicken, dry fish and MAGGI Star seasoning then cook for 10 minutes.
Dilute the peanut powder with warm water to light consistence.
Pour the peanut stockinto the soup base then allow to cook for 20 minutes until oil rises at the surface of the soup, stir at intervals.
Add the smoked fish and allow to cook for 5 minutes.
Add fine shredded leaves (spinach) and stir then allow to simmer for 3 minutes.
Peanut soup is served with Eba.