Ground Nut Soup

In 2011, I had the opportunity to travel to Ghana in West Africa for a short, 3 week study abroad. While there, I was fortunate enough to get a cooking lesson from our neighbor, Margaret. As she cooked, I took notes and created the following recipe. She didn't measure anything, but I think I guessed on the amounts pretty well. Since I've come home, I've made the recipe and it tasted great! I have another version of this soup in an African cookbook and requested that Margaret make this because I loved it so much and wanted to see how her version compared.  There's a few slight differences, but both are delicious!

I had prepared the chicken and made homemade stock before Margaret came for the lesson and she asked to see it and explain what I had done before she got started.  I think she doubted an American girl's cooking abilities.  Just so you know, I passed inspection

Preparing the chicken and stock

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3 lb chicken

2 cups groundnut paste

3 cups hot water

3 tomatoes

8 cups chicken stock

1 tsp salt, or to taste

red chile paste to taste (optional)

Place the chicken in a large stockpot with 8 cups water, onion, garlic, a piece of fresh ginger, carrots, salt, and black pepper.  Bring to a boil, cover, and simmer over medium low heat for 90 minutes.  Remove the chicken and let cool.  Strain the vegetables and any excess fat from the broth.  When the chicken has cooled, remove the meat and cut into bite sized pieces.  I made our chicken and stock before Margaret came over.  She asked to see it and approved of my methods of cooking.

In Ghana, groundnut, or peanut paste is available at the market.  In the US, you will need to use natural peanut butter (which will have added salt and sugar), or go to a supermarket where you can grind peanuts to make homemade peanut butter.

Place your groundnut paste in a large pot.  Add the water one cup at a time, stirring until smooth.  Cook the peanut mixture over medium heat, stirring frequently to prevent burning, for 15 minutes or until the peanut oil starts to separate.  Skim the excess oil from the top and remove from heat.

Meanwhile, core the tomatoes and boil, covered in a few inches of water for 5 minutes.  Remove the peel and blend in a food processor.  We didn't have a food processor, so Margaret pushed the cooked tomatoes through a slotted spoon with a fork.  She told us that if we wanted to make African food, we needed a food processor.

Place the cooked chicken in a large stockpot with 3 cups broth, tomato puree, and salt.  Bring the chicken mixture to a boil, then add the peanut mixture.  Bring to a boil and add the additional 5 cups of broth.  Partially cover and simmer over low heat for 30 minutes.  Add more water or broth if the soup gets too thick.  Serve with rice or fufu.  A few of us added a little red chile paste to give it a little spice.