So, I’ve been having a love affair with peanut butter. Like Franks Red Hot Sauce, I’ve been putting that S#%@ on everything.
The soup is hearty and filling but not overly rich.The chicken stock and mashed potatoes evened out the peanut butter’s thickness and kept it from being too decadent ( if there is such a thing). I really enjoyed it, especially the hint of ginger! Oh, and the chicken was sooo tender!
Rice was the perfect side dish, it balanced out the spice and thickness, and the naan was good for sopping up the sauce. It wasn’t nearly spicy enough for me or Phil, so we added the chili pepper flakes to our bowls. Next time I make it I’ll add more spice during the cooking process.
There are quiet a few steps for making this but don’t let that scare you off!! It’s actually very easy to make, and once you’ve read over the steps you’ll see this can be made in 30 minutes.
The original recipe is from Kayotic Kitchen, and I encourage you to check out the beautiful photos she’s take. She has a lot of the step-by-step photos which made it easy to figure out what to do next. My kitchen has horrible lighting so I don’t take as many “making of” photos. Happy Eating!
Ghanaian Peanut Soup
adapted from Kayotic Kitchen
You Will Need:
1 large boneless skinless chicken breast
1 medium onion
1 chili pepper
1 clove of garlic
1 tbsp oil
1/2 tsp fresh ginger
1/2 cup peanut butter
1 cup mashed potatoes
1/2 cup sieved tomatoes
2 cups chicken stock
2 tbps sugar
1/2 tsp chili powder
1 tbsp parsley
1 green onion
salt to taste** ( The original recipe calls for 2 tbsp salt, which seems like a lot. I used 1/4 tsp but use your own taste preferences)
What You Do:
Chop the onion and finely chop half of the chili pepper ( you’ll use the other half for garnish, so cut the chili pepper in small rings). I like spicy food so I made sure to put all the chili flakes into the sauce.
Chop the chicken breast into cubes and set aside.
Heat 1 tbsp oil in a large pot. Add onions and sauté on medium until slightly translucent, about 3 minutes. Add the chili pepper and crushed garlic (I used a garlic press, Kayotic Kitchen grated it) and cook for another 2-3 minutes. Finally, add you ginger and let ingredients cook another few minutes.
Next, add the 1/2 cup peanut butter, stirring it around a little to help it melt. When melted, add the mashed potatoes and sieved tomatoes. Stir until ingredients form a paste.
Slowly add your chicken stock, whisking as you go. Whisk until mixture is smooth and creamy.
Add 2 tbsp sugar, 1/2 tsp chili powder, 1/2 – 1 tbsp fresh parsley, and salt/pepper to taste.
Add chicken cubes and bring the pot to a boil. Turn the heat down to low and let it simmer for 15 -20 minutes or until chicken is tender and fully cooked.
Garnish with chili pepper, green onion, and fresh parsley (cilantro works well too). Voila!
