🥜
✨ Newsoup
Ghanaian Groundnut Soup
A rich, deeply flavoured West African peanut soup simmered with chicken, tomatoes and aromatic spices — the soul of Ghanaian cooking.
⏱ 80 min🔥 580 kcalMedium
★4.7(312)
6 recipes using chicken — Groundnut soup, kelewele, jollof — vibrant and richly spiced West African cooking.
These 6 ghanaian chicken recipes are ready in about 88 minutes on average, with 280–580 kcal per serving, and 17% are rated easy enough for a weeknight. Every recipe includes exact ingredient quantities, step-by-step instructions and full nutrition per serving.
Ghanaian cuisine — Groundnut soup, kelewele, jollof — vibrant and richly spiced West African cooking — brings its own distinctive techniques and seasonings to every ingredient it touches. When Ghanaian cooks work with chicken, they reach for its own regional aromatics, fats and signature spice blends, and the techniques that come up most across these recipes are simmering, boiling, frying and marinating.
The world's most-cooked protein — mild, lean and endlessly adaptable to almost any spice profile or cooking method. In this collection it's most often cooked with scotch bonnet peppers, garlic, fresh ginger, onions, stock cube and ripe tomatoes. The dishes here span ghanaian classics ready in as little as 80 minutes to slower, more involved cooking that rewards a relaxed afternoon.
Reader favourite: Groundnut Soup is the highest-rated dish in this collection at 4.8★ from 1,120 ratings.
A rich, deeply flavoured West African peanut soup simmered with chicken, tomatoes and aromatic spices — the soul of Ghanaian cooking.
A rich and warming Ghanaian peanut soup made with chicken, tomatoes, and aromatic spices — deeply flavorful and traditionally served with fufu or rice.
Smooth, pounded cassava and plantain fufu served in a clear, peppery palm nut or tomato soup.
Ghana's essential everyday soup — a thin, deeply flavoured tomato broth with goat, chicken or fish, whole scotch bonnets and tomatoes. Always served over fufu or with rice balls.
Rich, fragrant peanut soup with chicken and tomatoes — one of Ghana's most celebratory dishes.
Ghanaian rich palm nut soup with chicken, crab and smoked fish — a deeply traditional Akan soup.
Look for plump, pinkish flesh with no grey patches and a clean smell. Thighs stay juicier than breasts and forgive overcooking; bone-in, skin-on pieces deliver the most flavour.
Pat dry before searing for proper browning, and bring it to room temperature for 15 minutes so it cooks evenly. Marinades with acid or yoghurt tenderise lean breast meat.
Cook to an internal temperature of 74°C / 165°F — the juices should run clear and there should be no pink at the bone.
A lean, high-protein choice: a skinless breast delivers roughly 31 g of protein per 100 g with very little saturated fat.
Most of these 6 Ghanaian chicken recipes are ready in around 88 minutes from start to finish. The quickest, Ghanaian Groundnut Soup, takes about 80 minutes, while the slower-cooked dishes run up to 100 minutes.
Across this collection they range from about 280 to 580 kcal per serving, averaging 490 kcal — Ghanaian Light Soup (Nkrakra) is the lightest option at 280 kcal.
Ghanaian Light Soup (Nkrakra) is a great place to start — it's rated easy and comes together in about 90 minutes. 17% of the recipes here are beginner-friendly.
In these recipes, chicken is most often paired with scotch bonnet peppers, garlic, fresh ginger, onions, stock cube and ripe tomatoes. Ghanaian kitchens also lean on its own regional aromatics, fats and signature spice blends.
Cook to an internal temperature of 74°C / 165°F — the juices should run clear and there should be no pink at the bone.