Here is a spicy chicken soup that is popular in West Africa served with fufu.
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.
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.