Best Ghanaian Peanut Chicken Soup Recipes

Ghanaian Chicken and Peanut Butter Soup image

Provided by Nif_H

Categories Chicken

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 (3 lb) chicken, cleaned and cut into 16 portions
4 small onions, peeled and chopped
1 tablespoon ginger paste
1 1/2 teaspoons garlic paste
21 fluid ounces chicken stock
1 lb smooth peanut butter
18 ounces water
1 (14 ounce) can plum tomatoes
1 hot red pepper, de-seeded and roughly chopped
salt, to taste

Steps:

Place a large saucepan/casserole pot over a medium heat. Fry the chicken pieces, skin side down, for 10 minutes or until browned. Using tongs, turn the pieces of chicken over to seal the underside.
Stir in two of the onions, ginger and garlic for five minutes or until translucent and softened.
Pour in the chicken stock and season with salt. Bring to the boil then reduce the heat and simmer for 10 minutes.
In a separate small saucepan, mix together the peanut butter with the water. Gently bring the mixture to the boil, stirring occasionally to.
prevent burning and a lumpy mixture. Gently simmer for 5-10 minutes or until the oil from the peanut butter settles on the surface.
In a food processor, blend together the remaining two onions with the tinned tomatoes and red pepper. Add this mixture to the chicken and simmer for 5 minutes.
Finally, add the peanut butter mixture to the chicken pan and simmer for a further 30 minutes.
Optional - pour soup into a bowl and place rice ball in the middle.

Ghanaian Peanut Chicken Soup image

Number Of Ingredients 16

1 packet RawSpiceBar's Bird's Eye Berbere
4 pound bone-in chicken
1 packet RawSpiceBar's Peanut Rub
1 piece onion
1 piece green bell pepper
3 pieces carrots
1 clove garlic
1 piece jalapeno
4 cups chicken broth
1/2 cup smooth peanut butter
1 tablespoon tomato paste
1 piece tomato
1 piece fresh ginger
1/2 cup coconut milk
1 tablespoon Vegetable oil
1 pinch salt & pepper

Steps:

Rub chicken with RawSpiceBar's Bird's Eye Berbere. Heat oil in nonstick skillet over medium-high heat. Working in batches, add half the chicken and brown on all sides. Transfer to a platter and brown remaining chicken.