Instructions: In a Dutch oven, brown the chicken pieces in the oil. Remove chicken, reserving, and add the onion and garlic to the pot. Saute until soft, then stir in the powdered chile, the curry, and the black pepper and fry for 2 more minutes. Add the tomatoes, stock, chicken pieces, and coconut, bring to a boil, then reduce heat and simmer for 30 minutes.

When the chicken is done, remove, let cool, then strip away the meat and cut it into bite-sized chunks, discarding the skin and bones. Add it back into the pot with the banana chunks. Simmer 10 minutes.

When ready to serve, ladle into bowls.

Serve hot to 4 people as a filling meal, with a frosty drink on the side to offset the red hot pepper.

Comments: Piquant, sweet, aromatic, and succulent all at once - this is a wonderful soup, reflective of the hot African sun of its origin.

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