Ghana Peanut Soup Nkatenkwan Recipes
GHANA PEANUT SOUP (NKATENKWAN)
Famed peanut soup from Ghana
Provided by freedes
Time 1h
Yield Serves 6
Number Of Ingredients 0
Steps:
- Place the whole onion, pepper, tomatoes and chicken pieces in the pot and top with the stock. Cover, bring to the boil and reduce to simmer for 15 minutes till vegetables are soft and tender. Remove the vegetables.
- Blend the vegetables and ginger in a food processor and return to the soup. Bring to the boil then reduce to simmer while you make the peanut butter sauce. If you are using boiler chicken, it can be quite tough, so it may need extra time cooking.
- Meanwhile, make the peanut butter sauce. There are different ways of doing this, I have opted to go for what is easier for me. Scoop the desired amount of peanut butter into a saucepan and put on gentle heat with constant stirring, peanut butter burns easily.
- Add water a little at a time. This can be quite tricky as the water instantly changes the runny peanut butter properties. I would say it is a similar experience to white sauce, when the milk is added to the flour and butter mixture. Once a smooth sauce is achieved, allow to simmer. You will find the peanut oil begins to separate from the peanut butter. When this happens, you can add the peanut butter sauce to the rest of the soup and simmer for 20 minutes till oil rises to the surface of the soup.
- Check seasoning to your taste. Serve with your favourite carbs such as boiled sliced yam, potatoes or rice.
GHANAIAN CHICKEN AND PEANUT BUTTER SOUP
This very traditional dish is intended to be served with Recipe #456094. There aren't a lot of ingredients, it's not hard to make and if you like peanuts, you will like this! This is modified from a recipe from Recipes for Fostering. Enjoy!
Provided by Nif_H
Categories Chicken
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- 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.
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- Add the tomatoes whole into the pot, removing the core tips. Add the garlic and ginger into the pot. They may be grated or added whole, then processed afterwards.
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