Groundnut Soup

About This Recipe

Groundnut soup (nkate nkwan in Twi) is one of Ghana's most important ceremonial and everyday dishes, appearing at funerals, weddings, naming ceremonies, and Sunday family lunches. What distinguishes it from other West African peanut stews is the technique of building a tomato-pepper base first before adding the peanut butter, and the use of Scotch bonnet peppers for heat. Traditionally served with fufu — pounded cassava and plantain.

Ingredients

Serves 4

• 800 gchicken pieces(bone-in)
• 250 gnatural peanut butter
• 400 gcanned tomatoes
• 2 mediumonions(one quartered, one blended)
• 4 clovesgarlic
• 2 tspfresh ginger(grated)
• 2 wholescotch bonnet peppers
• 1 litrewater
• 2 tspsalt
• 1 tbspvegetable oil

Instructions

1. 1

   Season chicken

   Season chicken with salt, ginger, and garlic. Set aside 30 minutes.

2. 2

   Brown the chicken

   Heat oil and brown chicken pieces all over. Remove and set aside.

3. 3

   Make the base

   Blend tomatoes, blended onion, and scotch bonnet. Add to the pot and cook 15 minutes until thickened and oil rises.

4. 4

   Add peanut butter

   Whisk peanut butter with 500ml warm water. Add to the pot along with chicken and remaining water.

5. 5

   Simmer

   Add quartered onion. Simmer 40 minutes until chicken is tender and soup has thickened.

Variations

• •

  Use goat meat for a more traditional version

• •

  Add smoked fish for complexity

Storage

Keeps 3 days refrigerated. Freeze up to 3 months. Add water when reheating as it thickens.

Frequently Asked Questions