Groundnut Stew is a famous peanut soup from Ghana. It is a gift (maybe the only one) of the Atlantic slave trade that brought back peanuts, paprika, and tomatoes to West Africa from the Americas. Out of all that cross trading, wonderful dishes like groundnut stew emerged in Africa.

Groundnut Soup – West African Peanut Stew

Tomatoes and peanut butter add a wonderful creaminess to this Ghanaian standby. This famous chicken stew is easy to make and eat.

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Course: Lunch, Soup

Cuisine: African, Ghana, West Africa

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Author: My Hungry Traveler

Equipment

Large pot or Dutch Oven

Ingredients

6 Chicken thighs, boneless, skinless
1 tbsp Paprika
2 medium Onion, peeled and cut in half
5 cloves Garlic
1 inch Fresh ginger, chunked
2 tbsp Tomato paste
1 medium Habanero, scotch bonnet or jalapeno pepper, stem removed
4 stems Parsley
1 cup Creamy peanut butter,
2 cup Chicken stock, low sodium
28 oz Can of peeled tomato
2 tbsp Asian fish sauce, optional
2 cup Cooked white rice

US Customary – Metric

Instructions

Cut chicken into 1½-inch cubes. Season chicken pieces with salt, pepper, and paprika. Set aside.
In a food processor or blender, puree 1 onion (2 halves), ½ cup chicken stock, 3 garlic cloves, half of the ginger, and tomato paste.
In a large pot or Dutch oven, add chicken and puree, remaining onion and garlic, and ginger. Add hot pepper and parsley stems. Toss to coat chicken.
Bring pot to a simmer over medium heat. Cover and reduce heat to low. Cook until onion gets soft, approximately 20 minutes. Remove chicken pieces to a plate and set aside.
Transfer garlic, onion, ginger, parsley sprigs, and hot pepper from the pot to a food processor or blender. Add peanut butter, canned tomato with its juices, and remaining chicken stock. Puree until as smooth as possible, scraping down the sides from time-to-time.
Mix puree back into the pot and bring to a simmer over medium heat then reduce heat to low and cook, uncovered, for 40 minutes. Add fish sauce, chicken pieces. Season with salt and pepper to taste. To serve, place white rice in a bowl and then cover it with the contents of the pot split equally between bowls.