A rich, deeply flavoured West African peanut soup simmered with chicken, tomatoes and aromatic spices — the soul of Ghanaian cooking.
Groundnut soup is one of Ghana's most celebrated dishes, eaten from the coast to the northern savannah. A base of blended tomatoes, onions and Scotch bonnet is simmered with roasted peanut paste until it thickens into a gorgeous terracotta stew. Chicken, goat or fish can all feature; here chicken pieces are slowly cooked until fall-off-the-bone tender, absorbing every nuance of the peanut-spiced broth. It is traditionally served with fufu — pounded cassava and plantain — or plain boiled rice. The dish is festive, generous and deeply comforting.
Serves 4
Rub the chicken pieces with salt, pepper, garlic, ginger, coriander and paprika. Leave to marinate for at least 15 minutes (or overnight in the fridge for deeper flavour).
Heat the oil in a large, heavy pot over medium-high heat. Brown the chicken pieces in batches until golden on all sides, about 4 minutes per side. Remove and set aside.
Blend the tomatoes, quartered onion and Scotch bonnets to a smooth purée. In the same pot, fry the sliced onion until softened, 5 minutes. Add the tomato paste and fry for 2 minutes. Pour in the tomato purée and cook, stirring, for 10 minutes until reduced and the oil begins to separate.
Whisk the peanut butter with 200 ml of warm stock until smooth, then stir this mixture into the pot. Pour in the remaining stock and stir well. Return the browned chicken to the pot.
Bring to a gentle boil, then reduce the heat to low. Partially cover and simmer for 35–40 minutes, stirring every 10 minutes to prevent the peanut base from catching, until the chicken is cooked through and the soup has thickened to a creamy, rich consistency.
Taste and adjust seasoning. Ladle into bowls and scatter spring onions over the top. Serve with fufu, boiled rice or crusty bread.
Use natural peanut butter with no added sugar or palm oil for the most authentic flavour.
Scotch bonnet gives the soup its characteristic fruity heat — remove the seeds for a milder result.
Stir frequently during simmering; the peanut base can catch on the bottom of the pot.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Replace chicken with goat meat for a more traditional version — increase simmering time to 90 minutes.
Add a handful of fresh or frozen okra in the last 10 minutes for extra body.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Refrigerate in an airtight container for up to 3 days. The soup thickens further when cold; add a splash of water or stock when reheating.
Groundnut soup has been central to Ghanaian cuisine for centuries, introduced to West Africa via trade routes from South America. It is particularly associated with celebrations, funerals and communal gatherings throughout Ghana.
Smooth peanut butter is preferred for a silky texture, but crunchy works too — it will just add small peanut pieces to the broth.
Fufu is a starchy dumpling made from pounded cassava and plantain, traditionally used to scoop up soups and stews in West Africa.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving (420g / 14.8 oz) · 4 servings total
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