Ghanaian Chicken and Peanut Butter Soup

Recipe by Nif_H
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 25mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (3 lb) chicken, cleaned and cut into 16 portions
  • 4
    small onions, peeled and chopped
  • 1
    tablespoon ginger paste
  • 1 12
    teaspoons garlic paste
  • 21
    fluid ounces chicken stock
  • 1
    lb smooth peanut butter
  • 18
    ounces water
  • 1
    (14 ounce) can plum tomatoes
  • 1
    hot red pepper, de-seeded and roughly chopped
  • salt, to taste
Advertisement

DIRECTIONS

  • Place a large saucepan/casserole pot over a medium heat. Fry the chicken pieces, skin side down, for 10 minutes or until browned. Using tongs, turn the pieces of chicken over to seal the underside.
  • Stir in two of the onions, ginger and garlic for five minutes or until translucent and softened.
  • Pour in the chicken stock and season with salt. Bring to the boil then reduce the heat and simmer for 10 minutes.
  • In a separate small saucepan, mix together the peanut butter with the water. Gently bring the mixture to the boil, stirring occasionally to.
  • prevent burning and a lumpy mixture. Gently simmer for 5–10 minutes or until the oil from the peanut butter settles on the surface.
  • In a food processor, blend together the remaining two onions with the tinned tomatoes and red pepper. Add this mixture to the chicken and simmer for 5 minutes.
  • Finally, add the peanut butter mixture to the chicken pan and simmer for a further 30 minutes.
  • Optional - pour soup into a bowl and place rice ball in the middle.
Advertisement