Season chicken with black pepper and salt. Fry the chicken legs in the oil until brown. Set aside.
Fry the onion, chili (if using), and if you like the garlic and ginger. Add the tomatoes and tomato paste. Give it a stir.
Add stock and the peanut paste/peanut butter.
Let boil for 15 minutes. If soup is too runny, add more peanut paste/butter. If too thick, add some stock.
Boil for another 15-30 minutes, until oil comes up.
Add the chicken back in and boil for another 15 minutes.
Serve with rice and/or baked or fried plantain!
