Ghanaian-Style Peanut Chicken Soup

Ingredients

• 1 kg Tender chicken (cut into medium-sized pieces)
• 2 cm Fresh ginger (grated)
• 1 unité Yellow onion (peeled and coarsely chopped)
• 2 tiges Green onion (scallion) (white and green parts separated, chopped)
• 3 unités Garlic cloves (crushed)
• 0.5 c. à café Dried rosemary
• 1 c. à café Salt
• 2 c. à soupe Liquid chicken broth
• 1 unité Chicken bouillon cube (Oxo brand)
• 0.5 unité Fresh onion (diced (optional))
• 1 c. à soupe Tomato paste
• 1 unité Bay leaf
• 2 unités Fresh tomatoes (diced)
• 1-2 unités African chilies (red chili) (according to desired heat level)
• 5 c. à soupe Peanut paste (natural peanut butter) (unsweetened)
• 250 ml Hot water (to dilute the peanut paste)
• 200 ml Additional water (to adjust soup consistency)
• 2 tasses White rice (rinsed before cooking)
• 1 c. à café Salt (for the rice)
• 1 c. à café Vegetable oil (for garnish (optional))

Instructions

1. Prepare the chicken

   Wash the chicken, cut it into medium-sized pieces and place it in a large pot.

   Time: PT5M

2. Blend the aromatics

   In the blender, combine the grated ginger, yellow onion, green onion, garlic and dried rosemary with a small splash of water. Blend until a smooth paste forms.

   Time: PT5M

3. Season the chicken

   Pour the aromatic mixture over the chicken, add the salt, liquid broth and bouillon cube. Mix well to coat each piece.

   Time: PT3M

4. Add the vegetables and spices

   Stir in the diced fresh onion, tomato paste, bay leaf, chopped tomatoes and African chilies. Mix quickly.

   Time: PT5M

5. Initial vegetable cooking

   Cover the pot and cook over medium heat until the vegetables are tender, about 15 minutes. Stir once halfway through.

   Time: PT15M

6. Blend the sauce

   Remove the pot contents, place them in the blender and blend until a smooth sauce forms. Return the sauce to the pot.

   Time: PT5M

7. Reheat the sauce

   Bring the sauce to a low heat, let it simmer for 5 minutes while stirring gently.

   Time: PT5M

   Temperature: feu doux

8. Prepare the peanut paste

   In a bowl, combine 5 tbsp of peanut paste, add the hot water and whisk until smooth and creamy.

   Time: PT5M

9. Incorporate the peanut paste

   Pour the peanut paste into the pot, add 200 ml additional water if needed, stir gently, cover and cook for 10 minutes over low heat.

   Time: PT10M

   Temperature: feu doux

10. Adjust final seasoning

    Taste the soup, add salt, extra chicken broth or other spices to taste, then cook for another 5 minutes.

    Time: PT5M

    Temperature: feu doux

11. Cook the rice

    Rinse 2 cups of rice, place it in a pot with 6 cups of water, add 1 tsp salt, bring to a boil, cover and cook for 20 minutes over medium heat.

    Time: PT20M

    Temperature: feu moyen

12. Make the rice fufu

    Once the rice is cooked, transfer it to a large bowl, mash it with a wooden spoon until a smooth, elastic dough forms. Shape into balls, wrap them in plastic wrap and press lightly.

    Time: PT5M

Nutrition Facts

Calories

500

Protein

20 g

Carbohydrates

45 g

Fat

25 g

Fiber

5 g

Ingredient Substitutions

• Instead of Tender chicken: Tough chicken, Turkey, Beef
• Instead of Fresh ginger: Ground ginger (1/4 tsp)
• Instead of Yellow onion: Shallot
• Instead of Green onion (scallion): Chives
• Instead of Garlic cloves: Garlic powder (1/2 tsp)
• Instead of Dried rosemary: Dried thyme
• Instead of Liquid chicken broth: Vegetable broth
• Instead of Chicken bouillon cube (Oxo brand): Homemade bouillon cube
• Instead of Tomato paste: Tomato puree
• Instead of Bay leaf: Thyme
• Instead of Fresh tomatoes: Canned tomatoes (200 g)
• Instead of African chilies (red chili): Cayenne pepper
• Instead of Peanut paste (natural peanut butter): Homemade peanut butter
• Instead of White rice: Basmati rice, Short-grain rice
• Instead of Vegetable oil: Peanut oil

Equipment Needed

• Large pot
• Blender
• Bowl
• Whisk
• Wooden spoon
• Chef's knife
• Cutting board
• Plastic wrap (optional)

Critical Steps — Do Not Skip

• Initial vegetable cooking (step 5) – the vegetables must be very tender.
• Incorporation of the peanut paste (step 9) – the consistency should be creamy, not lumpy.
• Cooking the rice (step 11) – the rice must be perfectly cooked and fluffy.
• Making the rice fufu (step 12) – the dough must be smooth and well compacted.

Chef Tips from the Video

• Lightly toast the peanuts before turning them into paste for a richer flavor.
• Add a kaffir lime leaf with the bay leaf for an extra aromatic note.
• Garnish the soup with a drizzle of peanut oil and freshly chopped coriander just before serving.

Troubleshooting

Storage

Refrigerator: Store the peanut soup in an airtight container in the refrigerator; it keeps for 3 days.

Freezer: The soup freezes for up to 1 month. Thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the peanut paste ahead of time and keep it refrigerated.
• The soup can be made the day before and gently reheated with a little water.
• Rice fufu keeps for 2 days in the refrigerator, covered with plastic wrap.