Ghanaian Chicken and Peanut Butter Soup
Delight your taste buds with the rich and comforting flavors of Ghanaian Chicken and Peanut Butter Soup, a beloved West African dish that effortlessly combines bold spices with creamy peanut butter for a savory-satisfying meal. Tender chicken is seared to golden perfection and simmered in a deeply flavorful blend of fresh tomatoes, red bell peppers, garlic, and ginger, then enriched with creamy peanut butter for a luscious texture. This one-pot masterpiece is lightly spiced with optional cayenne and scotch bonnet pepper, allowing you to customize the heat level to your liking. Perfect for pairing with steamed rice, fufu, or boiled yam, this soup is both hearty and versatile, making it a must-try for fans of African cuisine. Ready in just over an hour, it’s a warming dish that fills your kitchen with irresistible aromas and your table with vibrant West African tradition.
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Recipe Information
Ingredients
- 2 pounds chicken (cut into pieces)
- 4 medium fresh tomatoes
- 1 large red bell pepper
- 1 large yellow onion
- 3 large garlic cloves
- 1 inch ginger root (peeled)
- 1 cup smooth peanut butter
- 6 cups water or chicken stock
- 2 tablespoons canned tomato paste
- 2 tablespoons vegetable oil (or palm oil)
- 0.5 teaspoons ground cayenne pepper (optional)
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 1 whole scotch bonnet pepper (optional)
Instructions
1. Season the chicken pieces with salt and black pepper. Set aside.
2. Blend the tomatoes, red bell pepper, onion, garlic cloves, and ginger in a blender until smooth. Pour the blended mixture into a large bowl and set aside.
3. In a large pot, heat the vegetable oil over medium heat. Add the seasoned chicken pieces and sear them on all sides until lightly browned, about 5-7 minutes. Remove the chicken from the pot and set aside.
4. In the same pot, pour the blended tomato mixture and cook over medium heat for 10 minutes, stirring occasionally to prevent sticking.
5. Stir in the tomato paste and cook for an additional 5 minutes to deepen the flavor.
6. In a separate bowl, whisk the peanut butter with 2 cups of warm water until smooth and creamy. Pour the peanut butter mixture into the pot and stir until well combined.
7. Add the chicken pieces back into the pot. Pour in the remaining 4 cups of water or chicken stock and stir to combine.
8. Season with ground cayenne pepper (optional) and place the whole scotch bonnet pepper into the pot for extra heat, if desired. Bring the soup to a boil.
9. Reduce the heat to low and simmer uncovered for 30-40 minutes, stirring occasionally, until the chicken is tender and the soup has thickened slightly.
10. Taste and adjust seasoning with additional salt or pepper if needed. Remove the scotch bonnet pepper before serving if you included it.
11. Serve hot with steamed rice, fufu, or boiled yam. Enjoy!
Nutrition Facts
Calories |
590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 628 mg | 27% | |
| Total Carbohydrate | 19.9 g | 7% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 8.4 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 51 mg | 4% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 758 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
