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Groundnut Soup

Creamy, hearty, and perfectly filling for a cold evening at home.
Prep Time 15 minutes
Cook Time 30 minutes
Course Soup
Cuisine West African

Ingredients
  

  • 1 large onion
  • 3 large tomatoes
  • 1.5 lbs chicken Thighs or breasts
  • 12 okra trimmed
  • 1 scotch bonnet pepper or kpakpo shito
  • 1 small piece ginger
  • 2 bay leaves
  • 1 rosemary sprig
  • 1 box chicken stock (1.75L)
  • 4 tbsp peanut butter
  • water (as needed to thin peanut butter)

Instructions
 

  • Start by peeling the skin off the onion and trimming the ends. Then place the whole onion (unchopped), pepper, tomatoes, and chicken pieces into a stockpot and cover with chicken broth, ginger, rosemary, and bay leaf. Bring to a boil, then reduce and simmer for about 15 minutes or until the vegetables are tender. When the veggies are tender, remove from the stockpot and either place them in a food processor to puree or use an immersion blender. Return the veggies to the pot, reduce to a simmer so that the chicken will continue cooking.
  • To make the peanut butter sauce, begin by putting the peanut butter in a saucepan and adding a little water to thin it out. Cook the peanut butter, stirring constantly, over low heat as it can burn pretty easily. Add more water until you have a thin sauce that has a uniform texture. Allow the mixture to come to a soft boil before reducing the heat and simmer for a few minutes. You want to see the oil rise to the surface of the sauce before moving on to the next step.
  • When the peanut sauce is done (the oil has risen to the top), then stir it into the chicken and veggie soup. Allow this mixture to simmer for about twenty minutes. You'll know it's done when the peanut oil rises to the surface again. Adjust the seasoning to your preferences. Serve with a carbohydrate of your choice: boiled potatoes, sliced yams, or cassava patties.
Keyword Ghanian Recipe, Groundnut Soup, Peanut Butter Soup, West African Recipe