A velvety soup of ground roasted peanuts, chicken, tomatoes, and aromatic vegetables simmered until the peanut butter melts into a thick, creamy broth of extraordinary depth.
Ingredients
1kg chicken pieces
200g roasted peanuts, ground or 150g natural peanut butter
4 ripe tomatoes, blended
2 large onions, diced
3 cloves garlic, minced
1 inch fresh ginger, grated
2 tbsp palm oil
1 scotch bonnet pepper, whole
2 seasoning cubes
5 cups chicken broth
Salt to taste
Fresh cilantro for garnish
Instructions
1Season chicken pieces with salt and set aside. Heat palm oil in a large pot over medium heat and brown the chicken on all sides. Remove and reserve.
2Saute the diced onions in the same pot until golden. Add garlic and ginger, cooking for two minutes until aromatic.
3Pour in the blended tomatoes and cook for ten minutes until the sauce thickens and the oil rises to the surface.
4Add the ground peanuts or peanut butter to the pot, stirring continuously to prevent lumping. Cook for five minutes until fully incorporated.
5Return the chicken to the pot and add the chicken broth. Drop in the whole scotch bonnet pepper and seasoning cubes. Bring to a boil.
6Reduce heat to low, cover, and simmer for forty minutes until the chicken is tender and the soup is thick and creamy. Remove scotch bonnet before serving.
7Ladle into bowls, garnish with cilantro, and serve with fufu, rice, or boiled yams.
Did You Know?
Groundnut soup is so widespread across West and Central Africa that nearly every country has its own version, making it one of the continent's true pan-African dishes.