Soups
Groundnut Soup (Nkate Nkwan)
The Quirky Foodster Team
Ingredients
- 500 g (1 lb) chicken or beef, cut into pieces
- 250 g (1 cup) smooth natural peanut butter
- 3 tomatoes, blended
- 1 onion, chopped
- 1 scotch bonnet pepper
- 1 litre (4 cups) water or stock
- Salt, to taste
- 1 tsp ground ginger
Method
- Season the meat with onion, ginger and salt, then simmer in a pot with a little water for 20 minutes.
- Add the remaining water or stock and bring to a boil.
- Blend the tomatoes with the scotch bonnet and add to the pot.
- Whisk the peanut butter with a cup of the hot broth until smooth, then stir this back into the pot.
- Simmer over low heat for 20-25 minutes, stirring occasionally to prevent sticking, until the oil rises to the surface.
- Adjust seasoning and serve hot with rice balls or fufu.
Introduction: Groundnut soup is a rich, velvety peanut-based soup cherished throughout Ghana, often served at celebrations and Sunday family meals.
Cultural Background: Groundnut soup is a rich, velvety peanut-based soup cherished throughout Ghana, often served at celebrations and Sunday family meals. Made from roasted peanut paste simmered with tomatoes and meat, it is typically enjoyed with rice balls or fufu.
Tips: Stir the soup frequently as the peanut solids settle and can catch on the bottom of the pot.
Variations: Adding smoked fish or boiled eggs partway through gives the soup extra depth and texture.
Storage: Refrigerate for up to 3 days; the soup thickens further when chilled.
Reheating: Reheat gently over low heat, thinning with a splash of water or stock if needed.
Nutrition: Calories: 410 kcal, Protein: 24 g, Carbs: 12 g, Fat: 30 g, Fibre: 3 g
FAQs:
Q: Can I use crunchy peanut butter?
A: Smooth peanut butter is preferred for a silky soup, but crunchy can work if blended smooth first.
Q: Why does my soup separate?
A: Peanut oil naturally rises during cooking; this is normal and stirring redistributes it before serving.
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