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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)
9 recipes using garlic — Groundnut soup, kelewele, jollof — vibrant and richly spiced West African cooking.
These 9 ghanaian garlic recipes are ready in about 79 minutes on average, with 280–620 kcal per serving, and 22% 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 garlic, they reach for its own regional aromatics, fats and signature spice blends, and the techniques that come up most across these recipes are boiling, simmering, frying and marinating.
The aromatic foundation of savoury cooking almost everywhere — pungent raw, sweet and mellow when cooked. In this collection it's most often cooked with scotch bonnet peppers, tomato paste, fresh ginger, chicken pieces, onions and chicken stock. The dishes here span ghanaian classics ready in as little as 50 minutes to slower, more involved cooking that rewards a relaxed afternoon.
Reader favourite: Ghanaian Jollof Rice (Smoky Tomato Rice with Long-Grain) is the highest-rated dish in this collection at 4.9★ from 1,380 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.
Ghana's fermented corn dough dumplings served with whole grilled tilapia and pepper sauce — a coastal classic.
Ghana's street food king — spiced beef skewers grilled over coals and coated in spiced ground peanuts.
Ghana's version of West Africa's most contested dish — long-grain rice cooked in a rich, smoky tomato and pepper base, flavoured with bay, ginger and a hint of smoke from the 'bottom pot'. The party rice.
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.
Ghana's iconic burgundy rice-and-beans tinted with sorghum leaves, served with stew, shito, gari, and fried plantain.
Ghana's beloved smoky-spiced tomato rice, slow-simmered until each grain absorbs the rich red sauce — and a crispy bottom layer forms.
Pick firm, heavy heads with tight, papery skin and no green shoots or soft spots. Fresh garlic far outperforms jarred pre-minced, which tastes flat and slightly sour.
Crush to release more of its pungent compounds, slice for a milder bite, or roast whole until jammy and sweet. Add minced garlic late and keep it moving — it burns and turns bitter in seconds.
Eaten in small amounts, but a source of allicin and other sulphur compounds linked to heart and immune benefits.
Most of these 9 Ghanaian garlic recipes are ready in around 79 minutes from start to finish. The quickest, Ghanaian Chichinga (Spicy Beef Skewers), takes about 50 minutes, while the slower-cooked dishes run up to 100 minutes.
Across this collection they range from about 280 to 620 kcal per serving, averaging 476 kcal — Ghanaian Light Soup (Nkrakra) is the lightest option at 280 kcal.
Ghanaian Chichinga (Spicy Beef Skewers) is a great place to start — it's rated easy and comes together in about 50 minutes. 22% of the recipes here are beginner-friendly.
In these recipes, garlic is most often paired with scotch bonnet peppers, tomato paste, fresh ginger, chicken pieces, onions and chicken stock. Ghanaian kitchens also lean on its own regional aromatics, fats and signature spice blends.