Let’s go all the way to Ghana, and try Chicken and peanut soup. It’s a special delicacy there, and it can be served with African Rice Balls.
You don’t need a lot of ingredients and it’s not hard to make and if you like peanuts, you will like this.
- 1(3 lb) chicken, cleaned and cut into 16 portions
- 4small onions, peeled and chopped
- 1tablespoon ginger paste
- 1 1⁄2teaspoons garlic paste
- 21fluid ounces chicken stock
- 1lb smooth peanut butter
- 18ounces water
- 1(14 ounce) can plum tomatoes
- 1hot red pepper, de-seeded and roughly chopped
- salt, to taste
- Place a large saucepan/casserole pot over a medium heat. Fry the chicken pieces, skin side down, for 10 minutes or until browned. Using tongs, turn the pieces of chicken over to seal the underside.
- Stir in two of the onions, ginger and garlic for five minutes or until translucent and softened.
- Pour in the chicken stock and season with salt. Bring to the boil then reduce the heat and simmer for 10 minutes.
- In a separate small saucepan, mix together the peanut butter with the water. Gently bring the mixture to the boil, stirring occasionally to.
- prevent burning and a lumpy mixture. Gently simmer for 5–10 minutes or until the oil from the peanut butter settles on the surface.
- In a food processor, blend together the remaining two onions with the tinned tomatoes and red pepper. Add this mixture to the chicken and simmer for 5 minutes.
- Finally, add the peanut butter mixture to the chicken pan and simmer for a further 30 minutes.
- Optional – pour soup into a bowl and place rice ball in the middle.