Ghanaian Chicken And Peanut Butter Soup Recipes

WEST AFRICAN PEANUT SOUP WITH CHICKEN

Steps:

• Chop peanuts, or crush them with the side of a knife, or pulse them in a food processor to chop roughly.
• Put oil in a deep skillet or medium saucepan over medium heat; a minute later, add onion, ginger and garlic and cook, stirring occasionally, until onion is soft, 3 to 5 minutes. Add chicken and continue cooking for another 3 or 4 minutes, until just coloring. Add 1/2 cup peanuts and the cayenne and sprinkle with salt and pepper.
• Stir in the stock and the sweet potatoes, bring to a boil, and turn heat down to medium-low so the soup bubbles gently. Stir in tomatoes and collards, then cook, stirring occasionally, until chicken is cooked through, about 10 minutes.
• Stir in 1/4 cup peanut butter. Taste, adjust seasoning (you may want to add more peanut butter at this point) and serve, garnished with remaining peanuts.

AFRICAN CHICKEN PEANUT BUTTER SOUP

Steps:

• Heat oil in large dutch oven over medium-high heat.
• Saute onion and garlic, until onion is translucent. Stir in curry powder and red pepper flakes, and cook several seconds.
• Push aside and add chicken pieces, a few at a time, and saute until golden brown.
• Add broth and bring to a boil. Reduce heat, cover and simmer at least 25 minutes.
• Stir in peanut butter and tomatoes.
• Add three-fourths of the squash and cook down.
• Add potatoes and remaining squash about 20 minutes before serving, cooking just until done, not falling apart.
• Season with salt and pepper and ladle into bowls.

GHANAIAN CHICKEN AND PEANUT BUTTER SOUP

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.

AFRICAN PEANUT SOUP

Steps:

• Heat oil in a large stock pot over medium high heat. Cook onions and bell peppers until lightly browned and tender, stirring in garlic when almost done to prevent burning. Stir in tomatoes, vegetable stock, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes.
• Stir in rice, cover, and simmer another fifteen minutes or until rice is tender. Stir in peanut butter until well blended, and serve.

GHANA PEANUT SOUP (NKATENKWAN)

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.