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BAESHA
Ghanian Peanut Soup (Nkatenkwan)
Ghanian Peanut Soup (Nkatenkwan)
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Ghanian Peanut Soup (Nkatenkwan)
Ingredients
For the soup base
- 1 cup natural peanut butter (or ground peanuts)
- 4 large fresh tomatoes, chopped (or 1 x can of crushed tomatoes)
- 1 medium onion, chopped
- 2-3 cloves garlic, minced
- 1-2 inches fresh ginger, grated
- 2-3 tablespoons tomato paste
- 6-8 cups chicken stock (or water, for a lighter version)
- 1-2 Scotch bonnet peppers (adjust to your heat preference)
Protein options
- 1-2 pounds chicken (cut into pieces) or substitute with goat meat, beef, fish, or mushrooms for a vegetarian option.
Seasoning
- 1 teaspoon smoked paprika (optional)
- 1 teaspoon ground nutmeg
- 1 teaspoon ground coriander
- Salt and black pepper to taste
- 1 teaspoon of chilli flakes
Optional additions
- 1-2 sweet potatoes or yams, peeled and cubed
- Spinach or other leafy greens (added at the end)
- Garden Eggs or Baby Aubergines
- Whole Okra
Instructions
1. Prepare the Peanut Base
- In a bowl, mix the peanut butter with about 1 cup of warm water until smooth and slightly runny. Set aside.
2. Prepare the Base Mix
- Blend the tomatoes, onion, garlic, and ginger until smooth.
- Heat a bit of oil in a large pot and sauté the tomato mixture for about 5-7 minutes until slightly reduced and fragrant.
3. Cook the Protein
- Add your choice of protein (e.g., chicken or goat) to the pot. Stir and let it brown lightly in the tomato mixture for 5-10 minutes.
4. Simmer the Soup
- Stir in the tomato paste and spices (smoked paprika, nutmeg, coriander). Add salt and pepper to taste.
- Pour in the chicken stock (or water) and bring to a gentle boil. If using yams or sweet potatoes, add them at this stage.
5. Incorporate the Peanut Mixture
- Gradually add the peanut mixture to the pot, stirring continuously to combine. Reduce heat to medium-low and let the soup simmer for 30-40 minutes, stirring occasionally.
6. Final Adjustments
- Add the Scotch bonnet peppers whole if you prefer a milder heat (pierce them for more heat).
- Add leafy greens like spinach during the last 5 minutes of cooking.
7. Serve
- Serve hot with fufu, rice balls, or plain steamed rice on the side.
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