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Jan
06

Ghanaian Peanut Soup – spicy hot

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Ghanaian - West African - Peanut Soup

This recipe originally was given to me by my Ghanaian friend, Patricia, but I needed to tweak it to suit my taste buds (read: add more chillies and give it more oompf!!). My dear friend still thinks she should tone down the spiciness for her Caucasian food lover … not so, please! I prefer a wild taste bud party with fire!

I have also discovered that this dish is ideally suited for a large slow cooker and cooked for best part of a day on a low heat. That way the chilli spiciness is not harsh but mellows in beautifully and allowing all the flavours to mature and blend nicely.

If you’re up for an unusual peanut soup with chicken or any poultry, here is the recipe:

Peanut Soup Ingredients - most of them

Ingredients:

Chicken or any poultry of your choice
onions
medium large piece of fresh root ginger aprox 8cm long – sliced and roughly chopped
garlic
red bell pepper – diced
2 or more chillies – Schottish bonnet with seeds
3 Tablespoons of Sambal Oelek (optional)
1 Tablespoon ground cumin
1 Tablespoon sugar
2-3 Tablespoon red wine vinegar
Tomato puree – nearly one tube
1 tin of chopped tomatoes
Peanut butter – the equivalent of about 1 large jar – half crunchy half smooth peanut butter
peeled and cubed sweet potato
chicken broth – stock cubes
Maggi cubes
spinach or curly kale with the thick hard stems cut out (I used spinach)
water enough for a soupy consistency. You might need to add some more during the long cooking / simmering process.

Peanut Soup - chicken or any other poultry onions, chillies and stock cubes

I used a very large slow cooker, added the poultry (I happened to have half of a turkey) water, stock cubes, ginger, onions, chillies and cumin.

Cook this until the poultry is done enough to take the meat off the bones, and discard the bones.

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Peanut Soup - meat taken off the bones

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Once you’ve taken the meat off the bones, add all the rest of the ingredients except the spinach and water as needed.

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Peanut Soup - adding spinach

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After about 4 1/2 hours of cooking I added the spinach plus some more tomato puree. As you can see on the picture, the soup was looking rather pale still at that point.

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Peanut Soup - ok and yummy but not yet great

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After the soup had been simmering for about over 5 hours in the slow cooker, we all were very hungry. It was cooked through ok and it was enjoyable, so we dished out and ate.

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However, I left the slowcooker on and after a further eight hours simmering it really had become amazingly delicious. The soup had lost its peanut buttery flavour and texture, was less harsh re the spices (OK, I did put additional Sambal Oelek into it) and had developed into a mellow all rounded spiciness with plesant heat without the raw fire.

Sambal Oelek

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My favourite Sambal Oelek! I always have a large jar in the fridge ….
I probably have a Sambal Oelek addiction …..

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Oh, By the way …
the first photo of the soup in the white dish at the top was taken after the additional loooooong cooking time.

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Rating 3.00 out of 5

Comments

  1. Rachel Neil says:

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    thank you for considering my website.
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    Rachel

  2. Rachel Neil says:

    my website didn’t print off, so here it is again;
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    bye for now.
    Rachel

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London, UK