Peanut butter soup is a West African staple made from grounded peanuts, juicy plum tomatoes, spices and specially crafted stock. This is one of those feel good soups that seriously warms the soul.
In Ghana – were part of my family is from, peanut butter soup (Nkatenkwan) is eaten with Fufu (foo-foo) – cassava and plantain pounded together with bit of water in a large pestle and mortar to create a soft, chewy dough that is shaped into a ball for serving.
At home, we make the fufu over the hob with semolina flour and warm water and stir until it forms a dough. We neglect the spoon, and eat with our hands and I love that it can be eaten with a variety of things like rice balls omo tuo as we call it and sometimes with eba. There are many variations to this with each country (mainly in West Africa) having it’s own special way of crafting this delicious soup.
I will show you how I make this recipe passed down from my mother which in turn, has been tweaked a little by me. It is very delicious and I can guarantee you will lick the bowl dry haha! So yep, let’s get started!
What you will need:
Smooth Peanut Butter – 2 Large Serving Spoons
1 Canned Tomatoes
2 Fresh Tomatoes (optional)
2 Cloves of Garlic
2 Scotch Bonnets (Habanero peppers or 1 if you don’t like spice)
1 Red bell Pepper (Capsicum)
1 Large Onion
Homemade or store bought chicken stock, (Knorr’s chicken stock pot being my fave)
1 Teaspoon of Salt or All purpose seasoning.
2 Sprigs of Thyme.
Wash the chicken in lemon or salt water, drain and pat dry with a kitchen towel if you can. Sprinkle the chicken with either salt, all purpose seasoning or bouillon cubes like (Maggie or Knorr), some black pepper, 1 whole scotch bonnet (pierced with a knife) one whole onion, 2 whole garlic, thumbsized ginger (optional) finished with a sprinkle of thyme and a cup of water. Cover and cook for 20 minutes.
*Another simple way to season the chicken is with 1 whole onion, 2 scotch bonnets, salt, garlic and ginger which I blend to a thick paste using a food processor or blender. I pour this over the chicken once it’s washed, sprinkle two maggie (bouillon) cubes, cover and cook for 20 minutes on medium to low heat. This creates a great stock for the soup.
For the soup:
Once the chicken is cooked, add the steamed onions, garlic and Scotch bonnet from the chicken to the blender/food processor, along with the bell peppers, tinned and fresh tomatoes, and a bit of the stock from the steamed chicken. I blend it to a paste and pour it all over the chicken, (at this point you can add chicken stock) aswell. Leave it to cook for a further 20 minutes and when that time is up, add the peanut butter, stir lightly and cover leaving to cook for a further 15 minutes.
For the fufu:
1 Cup of Tropiway semolina flour
2 cups of hot water
Combine slowly in a pan over the fire and turn until dough begins to form (*ps watch my video to see how it’s done)
Once the fufu is done wet you hands and mould to a ball, and set aside.
Check on the soup as it should be done – place the fufu in the bowl and pour the soup generously over the fufu and serve.
WATCH VIDEO HERE: YOUTUBE.COM/KEZIAENIANG