ground nut soup

Groundnut Stew or Soup is a favorite of our family from our days living in Ghana. It's called "soup" but really is a stew. It ends up as a soup for left overs. And the ground nuts are "peanuts" so watch out on the food allergies.

In the many times I've cooked this for others, I've never known one, young or old. to not like it. It's good for a crowd. It serves 8 well, but 6 if they are starving.


The bones of the recipe come from the Mennonite "More With Less Cookbook."  You can get the recipe from the book pictured here (if your eyes are good). If you want the original recipe, leave a comment and I'll send it to you!

Now,  here's how I make it:

In a large pot saute 2 large chopped onions in oil with garlic, 1/2 tsp nutmeg and 1 Tb chili powder. Add red pepper as you desire to make it spicier. When onions are nearly cooked, add one 6 oz can of tomato paste, stir in, and then 6 cups of water (hot water makes it go faster).  Add 6-7  beef buillon cubes. (yes lots of sodium, but lots of water.)  Add about 4-5  already-cooked and cubed chicken breasts.

Simmer this while in a separate small pan cook 1/2-2/3 C peanut butter (smooth or chunky) in 2 Tb oil. When it begins to smooth out, count four minutes while you stir. Be sure to stir constantly as the PB will easily burn. In Ghana they told us this was an important step to avoid a "running stomach." Then slowly pour the PB mix into the simmering stewpot and continue to simmer for 20 minutes.

Serve over rice. This can be made with beef, but we always use chicken. It can also be done with dark and white chicken meat. And you can thicken the stew more it if you like. Tastes even better the second day!

Connecting to Foodie Friday! today.