Ghanaian groundnut soup and fufu

Ingredients

• 160 g unsweetened peanut butter
• 700 g free-range chicken, cut into pieces
• 4 pieces ripe tomatoes
• 2 pieces yellow onions
• 25 g fresh ginger
• 1 piece fresh red chili
• 3 cloves garlic
• 1 tbsp tomato paste
• 2 tbsp neutral oil
• 900 ml water
• to taste fine salt
• to taste ground black pepper
• 600 g cassava or yam fufu

Method

1. Salt and pepper the chicken, then let it rest while the aromatics are prepared; the surface should become slightly moist and glossy.
2. Blend the tomatoes, onion, garlic, ginger, and chili until you get a coarse, fragrant puree that is still a bit textured.
3. Heat the oil in a Dutch oven, add the chicken, and brown it on multiple sides, until the skin or surface takes on a nice golden color, about 8 min.
4. Add the tomato paste to the Dutch oven and sauté, stirring, until it darkens slightly and smells like candied tomato, about 2 min.
5. Pour in the aromatic puree, scrape the bottom of the Dutch oven, then let reduce until the raw tomato smell disappears and the oil starts to rise to the surface, about 12 to 15 min.
6. Thin the peanut butter with some of the hot water in a bowl, whisking until you get a smooth, lump-free cream.
7. Pour the peanut cream into the Dutch oven with the remaining water, mix, then simmer over low heat until the chicken is tender and the sauce coats the back of a spoon, about 35 to 40 min.
8. Meanwhile, prepare or reheat the fufu until it is supple, hot, and slightly elastic to the touch.
9. Adjust the salt, pepper, and chili; the soup should be round, spicy, and fluid enough to surround the fufu without becoming pasty.
10. Serve very hot, with the fufu on the side or directly in the shallow bowl, then ladle the groundnut soup generously over the top.

Nutrition

Per serving

Energy

691.3 kcal

Protein

52.42 g

Carbohydrate

52.95 g

Fat

30.4 g

Fibre

4.77 g

Calcium

23.93 mg

Iron

1.64 mg

Magnesium

48.09 mg