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BAESHA

Ghanian Peanut Soup (Nkatenkwan)

Ghanian Peanut Soup (Nkatenkwan)

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

  1. 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

  1. Blend the tomatoes, onion, garlic, and ginger until smooth.
  2. 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

  1. 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

  1. Stir in the tomato paste and spices (smoked paprika, nutmeg, coriander). Add salt and pepper to taste.
  2. 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

  1. 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

  1. Add the Scotch bonnet peppers whole if you prefer a milder heat (pierce them for more heat).
  2. 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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