Liberian Peanut Soup

• 1 ham hock
• 1 pound stew beef, cut up
• 1 pound chicken pieces (thighs, wings, drumsticks)
• 4 chicken bouillion cubes
• 1 onion, diced
• 1 bell pepper, diced
• 1 celery stalk, diced
• 1 habanero pepper, minced
• 1 piece dried fish (optional)
• Salt and pepper to taste
• 2 large potatoes, cut into 1 inch pieces
• 1/2 pound chopped okra
• 1/2 jar peanut butter

1. Fill a heavy soup pot halfway with water and add ham hock.
2. Bring to a boil and cook for 15 minutes.
3. Discard the water, put the ham hock back in the pot, and refill with water, again halfway up.
4. Bring to a boil, and add beef, chicken, chicken boullion cubes, onion, pepper, celery, habanero, dried fish and salt and pepper.
5. Cover and cook for about 30 minutes, until the meat is tender.
6. Add potatoes; cook another 15 minutes.
7. Add okra, cook 5 minutes, add peanut butter; cook five minutes more until peanut butter is melted into the soup.
8. Taste and adjust seasonings.
9. If soup is watery, add more peanut butter.
10. If it's too thick, add water.

ham hock, beef, chicken, chicken, onion, bell pepper, celery stalk, pepper, fish, salt, potatoes, okra, peanut butter

Taken from cooking.nytimes.com/recipes/1015595 (may not work)