Serves: 4/ Prep time: 20 minutes/ Cook time: approx. 2 hours / Difficulty: Medium
Known as nkantenkwan in Ghana and maafe in Senegal, peanut butter soup is every bit as delicious creamy as you’d imagine. Most commonly eaten with fufu or omotuo in Ghana and rice in Senegal, it is relatively easy to prepare and packed with protein, veggies, herbs and spices for that full-belly feeling!
340g Tropical Sun Peanut Butter
1 red onion
1 Tropical Sun Chicken Stock Cube
1 whole Chicken
4ea TS Rub Rub Chicken
5 tablespoons Tropical Sun All Purpose Seasoning
black pepper to taste
1 tablespoons black peppercorns
2 tablespoons fenugreek
2 tablespoons grains of paradise* (optional)
5 sprigs thyme
2 sprigs rosemary
8L Water (boiling hot)
2 Tropical Sun Chicken Stock Cube (ground and mixed with boiling water)
1 whole prekese*
20g prawn powder (optional)
1 whole Scotch Bonnet
1 red onion
2 plum tomatoes, whole
3 eggs (boiled 10 mins)
10 okra (tops cut off, boiled)
*These ingredients can be found in your local African grocery stores.
- Blend the peanut butter and water together to make a smooth liquid, transfer to a heavy based saucepan and simmer on a low to medium heat stirring frequently until the sauce thickens and the fat rises to the surface. Approx 20-30 mins. Add half the chicken stock return to a simmer, strain and reserve.
- De-joint the chicken and cut each breast horizontally across the middle.
- In a blender, blend the Tropical Sun Rub Rub Chicken and All Purpose Seasoning. Then add the ginger onion and chilli to the blender and mix to a smooth paste. Marinate the Chicken with this mix for 24 hours (min 1 hour)
- Heat 150ml of Oil in a heavy based pan, colour the Chicken until Golden Brown on the outside. Fry in batches if need be and reserve to one side once all the chicken is coloured.
- In the same oil fry the remainder of the chicken marinade for 5-7 mins. Then add the tomato puree and cook for another 10 mins stirring often. Add the chicken back to the pan and set the heat to low.
- Wrap the ingredients for the bouquet garni in a piece of cheese cloth and add to the pan. Followed by the peanut paste, whole onion, plum tomatoes, prekese, prawn powder and scotch bonnet to the soup and continue to simmer for about 30 mins. Remove the bouquet garni and discard.
- Remove the tomato, scotch bonnet and onion when they are cooked, blend with the remaining chicken stock and return back to the soup.
- Add the cooked okra and the eggs as well as salt and pepper to taste.
- Simmer until the soup has thickened and the fat is rising to the surface. Approx 10-15 mins.