Ghanaian Peanut Soup with Chicken

Be the first to rate

(No Ratings Yet)

Loading...

A beloved West African classic, this rich and velvety peanut soup simmers ground peanuts with tomatoes, ginger, and scotch bonnet pepper for deep, nutty warmth. Traditionally ladled over pounded fufu, it also pairs beautifully with crusty bread or steamed rice.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 32 gFat
• 7 gSaturated Fat
• 14 gCarbs
• 3 gFiber
• 7 gSugar
• 34 gProtein
• 720 mgSodium
• 680 mgPotassium
• 55 mgCalcium
• 2.5 mgIron
• 22 mgVitamin C
• 110 mcgVitamin A

Ingredients

For the chicken and base

• 2 lbs bone-in chicken thighs, skin removed
• 1 teaspoon kosher salt, plus more to taste
• 3 tablespoons palm oil (or vegetable oil)
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 to 2 scotch bonnet peppers, seeded and minced
• 3 medium ripe tomatoes, blended into a puree
• 2 tablespoons tomato paste

For the soup

• 3/4 cup natural unsweetened peanut butter (smooth)
• 5 cups low-sodium chicken stock
• 1 teaspoon dried thyme
• 1 bay leaf
• 2 Maggi or Knorr seasoning cubes, crushed
• Freshly ground black pepper to taste

For garnish

• 1/4 cup roasted unsalted peanuts, roughly chopped
• Small handful of fresh cilantro, chopped
• Lime wedges for serving

Directions

1. Pat the chicken thighs dry and season generously with salt. Heat palm oil in a heavy pot over medium-high heat and brown the chicken on both sides for about 6 minutes total; transfer to a plate and set aside.
2. Reduce heat to medium and add the onion to the same pot. Cook for 4 to 5 minutes until softened and lightly golden, then stir in the garlic, ginger, and scotch bonnet and cook for 1 minute until fragrant.
3. Add the blended tomatoes and tomato paste, scraping up any browned bits from the bottom of the pot. Simmer for 8 to 10 minutes until the mixture thickens and the oil begins to separate at the edges.
4. Whisk the peanut butter with 1 cup of the warm chicken stock in a bowl until completely smooth, then pour the peanut mixture into the pot along with the remaining stock, thyme, bay leaf, and crushed seasoning cubes.
5. Return the browned chicken (and any juices) to the pot. Bring to a gentle boil, then reduce heat, cover partially, and simmer for 20 to 25 minutes until the chicken is cooked through and tender and the soup has thickened to a creamy, gravy-like consistency.
6. Remove the bay leaf and taste, adjusting with salt and pepper. Spoon into bowls and garnish with chopped peanuts, cilantro, and a squeeze of lime. Serve hot with fufu, banku, rice balls, or crusty bread.

Cook’s Notes

• Use natural, unsweetened peanut butter only – sweetened or hydrogenated versions will make the soup cloying and dull the savory depth.
• Always seed the scotch bonnet unless you want serious heat; for a milder soup use a habanero or even a jalapeño.
• Substitute goat meat, smoked turkey, or whole smoked fish for the chicken for an equally traditional result.
• The soup thickens as it cools; loosen leftovers with a splash of stock when reheating.
• For an authentic finish, stir in a handful of bitter leaves or chopped kale during the last 5 minutes of simmering.

You might also like

African

Ghanaian Fermented Corn Porridge

African

Fufu with Palm Nut Soup

African

Northern Ghanaian Corn Dumpling with Smoked Fish and Beef Soup

African

Ghanaian Spiced Smoked Fish Stew