Groundnut Butter Soup
Groundnut butter soup is a rich, peanut-thickened West African soup, eaten most often in Ghana. The peanut butter is cooked down first until its oil separates, which gives the finished soup a deep roasted flavor and a glossy surface. Smoked dryfish and a tomato and ginger base add savor and heat to the meat. Ladle it over rice balls, fufu or plain rice, and let the thick broth soak in.
Instructions
Stir peanut butter with water in a Dutch oven or saucepan until you have a thick paste that is just slightly runny. Set it over high heat and cook until it reduces and oil begins to collect on top, then lower the heat to medium. Stir often so the bottom does not scorch, until the paste is smooth, then take it off the heat to cool.
Blend the ginger, chile pepper, onion and garlic until smooth. Cut the chicken or beef into suitable pieces, clean it, and season it with salt and the stock cube.
Combine the seasoned meat, the blended mixture, the chopped onion, the bay leaves and the chopped tomatoes in the pot. Toss well so the meat is coated all over.
Cover the pot and cook over high heat for about 10 minutes. Turn the heat to low and cook for about 15 minutes more, until the onion and tomatoes are soft and tender.
Blend the tomato paste with onion until smooth and pour it over the meat. Boil for about five minutes, then add the smoked dryfish.
Loosen the cooked peanut butter paste with a little water and blend until well combined. Pour it over the meat and cook for about 25 minutes, until the chicken is cooked through and oil has risen to the surface of the soup. Remove the bay leaves.
Serve hot with white rice or fufu. Rice balls (omu tuo), ampesi, akple or pounded yam also go well.
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