Smoked Chicken Peanut Soup (Ghanaian style)

Ingredients

• 500 g Smoked chicken (cut into pieces; can be replaced with smoked turkey)
• 2 pcs Onion (medium, diced)
• 1 c. à soupe Fresh ginger (grated)
• 1 pcs Fresh red chili (whole, seeded if you want less heat)
• 2 c. à soupe Chili powder (adjust to taste)
• 1 c. à soupe Tomato concentrate (type concentrated tomato purée)
• 1 boîte Canned whole tomatoes (400 g, peeled)
• 4 c. à soupe Peanut paste (peanut butter) (smooth, unsweetened)
• 1 cube Maggi bouillon cube (or equivalent chicken broth)
• to taste Salt
• 2 L Water (for cooking and adding the peanut paste)

Instructions

1. Prepare the ingredients

   Peel and dice the two onions, grate the ginger, slice the fresh chili and measure the spices, tomato concentrate, bouillon cube and peanut paste.

   Time: PT10M

2. Sauté the chicken and aromatics

   Place the smoked chicken in the pot, add the onions, fresh chili, ginger, tomato concentrate, bouillon cube, a pinch of salt and a cup of water. Cover and cook over medium heat for 20 minutes, stirring occasionally.

   Time: PT20M

   Temperature: moyen

3. Blend the sauce

   Transfer the cooked contents to the blender, add the can of whole tomatoes and the chili powder. Blend for 2 minutes until smooth.

   Time: PT3M

4. Reincorporate the peanut paste

   Pour the blended puree back into the pot. Add the 4 c. à soupe of peanut paste and 1.5 L water. Stir with a whisk or wooden spoon for 1 minute to avoid lumps.

   Time: PT2M

5. Final cooking – first phase

   Bring the soup to a boil, then reduce heat to medium-low and simmer for 20 minutes, stirring occasionally.

   Time: PT20M

   Temperature: moyen-doux

6. Final cooking – second phase

   Continue cooking over medium heat for an additional 15 minutes until the color deepens and the aromas concentrate.

   Time: PT15M

   Temperature: moyen

7. Finishing

   Turn the heat down to low, let rest for 5 minutes, adjust seasoning with salt if necessary, then serve hot with plantain fufu, rice or cassava bread.

   Time: PT5M

   Temperature: doux

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

20 g

Fat

20 g

Fiber

3 g

Ingredient Substitutions

• Instead of Smoked chicken: smoked turkey, smoked tofu (vegetarian version)
• Instead of Onion: shallots
• Instead of Fresh ginger: ground ginger (1/2 tsp)
• Instead of Fresh red chili: jalapeño pepper, cayenne pepper powder
• Instead of Chili powder: cayenne pepper, hot paprika
• Instead of Tomato concentrate: tomato purée
• Instead of Canned whole tomatoes: canned crushed tomatoes
• Instead of Peanut paste (peanut butter): almond butter, cashew butter
• Instead of Maggi bouillon cube: chicken bouillon cube, homemade broth

Equipment Needed

• 3 L pot
• Chef's knife
• Cutting board
• Blender
• Wooden spoon / ladle
• Tablespoons
• Cooktop / stove

Critical Steps — Do Not Skip

• Cooking the chicken until tender (step 2).
• Blending the sauce to achieve a smooth texture without lumps (step 3).
• Incorporating the peanut paste by diluting it slightly to avoid lumps (step 4).

Chef Tips from the Video

• Use natural peanut butter (no added sugar or oil) for authentic flavor.
• Lightly toast the fresh chili before adding for an extra smoky flavor.
• Serve with plantain fufu or white rice to soak up the rich sauce.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 to 4 days.

Freezer: Can be frozen for 2 months; thaw in the refrigerator before reheating.

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

Make-Ahead Tips

• Prepare the base (chicken + aromatics) the day before and refrigerate; reheat and add the peanut paste on the day of serving.
• The soup stores well and the flavors develop further after a night in the fridge.