A sweet and rich soup, frequently made with peanut butter, along with meat or fish and other components, is the Ghanaian groundnut soup, also known as peanut soup or nkatie kwan.
For millennia, groundnuts have been a staple of many African cuisines. Mafe, a stew popular in Senegal, the Gambia, and Guinea, fumbua from the Congo, and topsi from Cameroon all contain it.
One of the basic foods in West Africa is groundnut soup. It provides many Africans in West Africa with protein and good fats. For the most part, hot-smoked fish is added to the soup as it is being made.
Traditional groundnut soup ingredients include hot-smoked fish, which gives the soup a flavorful, fishy, smoky flavor.
RECIPE INGREDIENTS
- 3 medium onions, 1 of which has been cut up
- 5 medium-sized garlic cloves, divided
- Approximately a 1-inch knob of fresh ginger, 30g, divided
- Tomato paste, two teaspoons
- 3 pounds of bone-in poultry or beef
- 4 Scotch bonnet, habanero, or spicy chili pepper
- A serving of creamy, unsweetened peanut butter
- 4 medium fresh tomatoes, plum
- 2 whole fish (tilapia or catfish) that has been smoke-dried
- For flavor, kosher salt
- (Optional) Freshly ground black pepper
- Two bay leaves, if desired
HOW TO MAKE GHANAIAN GROUNDNUT SOUP, INSTRUCTIONS.
Combine peanut butter and water in a Dutch oven or saucepan and stir until a thick paste forms that is slightly runny.
When the quantity is reduced and oil begins to form on top, turn the heat to medium and stir. To keep it from burning at the bottom of the pan, make sure to stir it often.
Remove from heat and leave it alone to cool.
Pour chopped onion, garlic cloves, ginger, and chili pepper into a blender. Blend until a smooth texture is achieved.
Clean, then cut your cow or chicken into the appropriate sizes. Use salt and seasoning powder to season meat.
Combine chicken or beef with the other ingredients in a Dutch oven or saucepan, 1fresh tomatoes, bay leaves, and one onion. Coat by tossing.
Place Dutch oven or pan over high heat, cover, and cook for approximately 10 minutes. Then, down heat to low, and cook for about 15 minutes, or until onion and tomatoes are soft and tender.
Blender the tomatoes and onion. until smooth, puree. Pour over the meat, then boil for about five minutes. Wash it, then put the smoked fish in. To blend cooked peanut butter paste, add a reasonable amount of water. Blend until uniform.
Pour peanut butter mixture over meat, and heat for about 25 minutes, or until chicken is cooked through and oils have formed on top of the soup.
Bay leaves should be removed and discarded before serving hot over white rice or fufu or konkontee, banku, kenkey etc.
