• Cut the chicken into pieces and discard the backbone.
• Place the onion, garlic, bouillon, paprika, cilantro, njansa, parsley, basil, habanero and green onion in a food processor. Grind into a puree. Add a little water to get it flowing if needed.
• Add the chicken pieces to a large soup pot or Dutch oven then add the water and pepper paste.
• Bring to a boil then simmer until the chicken is tender. Add salt to taste before serving.

Prepare the fufu:

• Peel the yuca with a potato peeler to remove the outer layer down to the white inner part. Cut into pieces and remove the inner fibrous strands. Cut into 2 inch cubes.
• Peel the plantain by taking a small sharp knife to split the peel and pry with your thumb. Cut into 2 inch cubes.
• Place all the cubes into a blender or food processor, add 1.5 cups to 2 cups of water and blend into a fine purée or paste. 2 cups of water works better if you want it softer.
• Heat the paste in a saucepan over medium heat. Stir continuously with a wooden spoon or spatula for 8 to 10 minutes. Keep stirring to remove any lumps. The paste will turn more yellow as it cooks.
• Add ¼ cup water, reduce the heat to low. Cover and cook for another 8-10 minutes.