Slow cooked chicken mixed with an exotic blend of smooth peanut butter, tomatoes, ginger, chilli peppers, onions and other spices to form a delicious creamy soup, served with rice or fufu
Prep time: 30 minutes
Cooking time: 1 hour 15 minutes
1 whole chicken, chopped into small pieces
700 g smooth peanut butter
1 L tap water
2 tsp tomato puree
season all to taste
salt, full circle
1/4 onion, finely chopped
3/4 onion, unchopped
4 scotch bonnets
2 tbsp cooking oil
1 can plum tomatoes
2.5 onions, roughly sliced
4 garlic cloves
fresh ginger, ~ 2 inch piece
~1.5 L boiling hot water
steamed rice or fufu
*It's highly recommended that you watch the recipe video as well as reading the instructions below*
1. Add ~700 g of smooth peanut butter to a saucepan, followed by a little water. Mix together with your hands until well combined
2. Add 1L of tap water to the saucepan and mix well using a whisk until smooth
3. Then add the tomato puree to the saucepan and whisk well
4. Place the saucepan on the cooker and heat for 3 minutes on medium heat, then increase the heat to high
5. Chop a whole chicken into small pieces. Wash the chicken then place into a large soup pot.
6. Add some season all to the chicken, followed by a full circle of salt.
7. Finely chop a quarter of a medium onion, then add to the soup pot (add the remaining unchopped onion to the pot as well). Toss all the ingredients together, then add 2 scotch bonnets to the pot
8. After 15 minutes of heating the peanut butter solution, add 2 tbsp of cooking oil. Cook the peanut butter solution for a further 15 minutes (reduce the heat to medium if the solution begins to boil and bubble vigorously), then turn off the heat after this time.
9. To a food processor, add the plum tomatoes, 2.5 onions, 2 scotch bonnets, garlic cloves and fresh ginger. Blend until smooth
10. Place a lid on the large soup pot, then steam the chicken on high heat for 5 minutes. Toss the pot, then add in the blended ingredients from the food processor. Rinse the blender with a little water, to remove any remaining ingredients, then add the pot
11. Make sure all the chicken is covered with the tomato mixture then place the lid back on fully. Heat on high for 20 minutes.
12. After 20 minutes, add the peanut butter solution to the chicken (use boiling hot water to dissolve any remaining peanut butter then this add to the soup)
13. Top up the soup with ~1.5 L of boiling hot water. Heat the soup on high heat for 1 hour 15 minutes with no lid (remember to stir the soup every 15 minutes). Reduce to medium heat after 45 minutes.
14. If necessary add salt to taste, then serve with steamed rice or fufu
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