HOW TO MAKE AUTHENTIC GHANA PEANUT BUTTER SOUP

Ingredients

• 1.5 lb Chicken Pieces (bone‑in, skinless) (cut into bite‑size pieces)
• 0.5 piece Medium Onion (half, roughly chopped – used for steaming aromatics)
• 1 piece Large Onion (diced – added to soup base)
• 2 medium Tomatoes (chopped)
• 3 pieces Hot Peppers (Scotch bonnet or jalapeño) (seeded and chopped; 2 for soup, 1 for steaming aromatics)
• 2 tablespoons Fresh Ginger (peeled and minced)
• 3 pieces Garlic Cloves (minced)
• 2 pieces Bay Leaves (for aroma)
• 1 teaspoon Cumin Seeds (lightly toasted)
• 1 teaspoon Dried Rosemary (crushed)
• 1 piece Chicken Spice Blend Cube (e.g., Maggi or bouillon cube)
• 2 pieces Homemade Tomato Paste Cubes (approximately 2 tbsp each, homemade or store‑bought)
• 1 cup Natural Creamy Peanut Butter (Skippy or any natural peanut butter, no added sugar)
• 1/2 cup Hot Water (for diluting peanut butter) (very hot, just off boil)
• 1 teaspoon Salt (or to taste)
• 1 teaspoon Chicken Seasoning (powder) (additional flavor, optional)
• 1/4 teaspoon Ground Cloves (optional, for warmth)
• Pinch Dried Sage (optional, for depth)
• 4 cups Water (for soup) (adjust for desired consistency)

Instructions

1. Prepare Aromatic Blend for Steaming Chicken

   In the blender, combine the half medium onion, 2 Tbsp minced ginger, 1 chopped hot pepper, 3 minced garlic cloves, bay leaves, toasted cumin seeds, crushed rosemary, the chicken spice blend cube, and the two tomato paste cubes. Blend until smooth.

   Time: PT5M

2. Steam the Chicken with Aromatics

   Place the chicken pieces in the large pot. Pour the blended aromatics over the chicken, add the chicken seasoning cube and the remaining bay leaves. Cover and bring to a gentle boil, then reduce to a simmer and let steam until the chicken is tender and the liquid begins to thicken, about 20‑25 minutes.

   Time: PT25M

   Temperature: Medium heat

3. Cook Soup Base Vegetables

   While the chicken steams, add the diced large onion, chopped tomatoes, remaining hot peppers, and the remaining 2 Tbsp of ginger to the second pot with about 2 cups of water. Bring to a boil, then simmer until the vegetables are soft, about 15 minutes.

   Time: PT15M

   Temperature: Medium heat

4. Dilute Peanut Butter

   In a mixing bowl, combine 1 cup natural creamy peanut butter with 1/2 cup hot water. Whisk vigorously until the mixture is very light, smooth, and pourable.

   Time: PT3M

5. Season the Steamed Chicken

   Check the chicken; it should be mostly cooked. Stir in salt, chicken seasoning powder, ground cloves, and a pinch of sage if desired. Cover and continue steaming until the sauce thickens and oil begins to surface, about 10 minutes.

   Time: PT10M

   Temperature: Medium heat

6. Blend the Cooked Vegetables

   Transfer the softened vegetables from the second pot to the blender and puree until smooth. Set aside.

   Time: PT4M

7. Combine Peanut Butter and Vegetable Puree

   Stir the diluted peanut butter into the large pot with the chicken. Then add the blended vegetable puree, mixing thoroughly.

   Time: PT3M

   Temperature: Medium heat

8. Adjust Consistency and Boil

   Add enough water (approximately 2 cups) to achieve a soup‑like consistency. Bring the mixture to a rolling boil and maintain for 20 minutes, stirring occasionally.

   Time: PT20M

   Temperature: High heat

9. Simmer and Finish

   Reduce heat to low and let the soup simmer gently for 10‑15 minutes. Taste and add extra chopped hot pepper if more heat is desired. When a thin layer of oil rises to the surface, the soup is done.

   Time: PT15M

   Temperature: Low heat

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

20 g

Fat

25 g

Fiber

4 g