A rich, deeply savory peanut-based soup simmered with chicken and tomatoes, traditionally served over rice balls or fufu.
Ghanaian Groundnut Soup is a real, traditional Ghanaian dish, known as Peanut Stew with Chicken. A rich, deeply savory peanut-based soup simmered with chicken and tomatoes, traditionally served over rice balls or fufu.\n\nGroundnut soup is a staple across Ghana and much of West Africa, built on the region's long tradition of using ground peanuts as a thickening and flavoring agent, historically an accessible source of protein and richness for home cooking.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Ghanaian home cooking, not a generic stand-in for a search term.
Serves 6
Combine chicken, onion, blended tomatoes, whole scotch bonnets, water or stock and stock cubes in a large pot. Bring to a simmer and cook for 25 minutes.
Whisk the peanut butter with a ladle of the hot broth to loosen it, then stir it back into the pot along with tomato paste and ginger.
Simmer uncovered for 30 minutes, stirring occasionally to prevent the peanut butter from sticking to the bottom, until the soup thickens and the oil begins to separate slightly on top, a sign it's properly cooked.
Remove the whole scotch bonnets if a milder version is preferred, or mash them slightly for more heat.
Season with salt to taste.
Serve hot, traditionally over rice balls, fufu or plain steamed rice.
Stir occasionally during the long simmer, since the peanut butter can stick and scorch on the bottom of the pot if left unattended.
The soup is properly cooked when a thin layer of oil separates and rises to the top — this is a traditional sign of doneness, not a flaw.
Keep the scotch bonnets whole rather than blending them in, so you can control the heat level by leaving them intact or mashing them at the end.
Add smoked fish or beef instead of or alongside chicken for a different protein.
Some households add okra for extra thickness and texture.
Serve with boiled yam instead of rice for a traditional pairing.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Groundnut soup is a staple across Ghana and much of West Africa, built on the region's long tradition of using ground peanuts as a thickening and flavoring agent, historically an accessible source of protein and richness for home cooking.
Smooth, natural peanut butter without added sugar is preferred for the right silky texture; crunchy peanut butter will leave noticeable chunks.
Simmer it longer uncovered to reduce and thicken; the classic texture should be quite rich and coat a spoon.
Habanero peppers are the closest substitute in heat and flavor.
Per serving (420g / 14.8 oz) · 6 servings total
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