Best 5 Ghanaian Chicken And Peanut Butter Soup Recipes

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Indulge in the tantalizing flavors of Ghanaian Chicken and Peanut Butter Soup, a delectable dish that embodies the vibrant culinary heritage of Ghana. This savory soup is a harmonious blend of succulent chicken, creamy peanut butter, aromatic spices, and fresh vegetables, simmered together to create a rich and flavorful broth. Experience the perfect balance of sweet, savory, and nutty flavors as you savor each spoonful of this authentic Ghanaian delicacy.

In this comprehensive guide, we present a collection of carefully curated recipes that cater to diverse dietary preferences and skill levels. Whether you're a seasoned cook looking to expand your culinary horizons or a beginner eager to explore new flavors, we have a recipe that suits your needs. From traditional Ghanaian methods to modern twists and variations, our recipes capture the essence of this beloved dish while offering unique culinary experiences.

Embark on a culinary adventure as we guide you through the steps of preparing this mouthwatering soup. Learn how to select the freshest ingredients, prepare the aromatic spice blend, and achieve the perfect balance of flavors. Discover the secrets of creating a smooth and creamy peanut butter sauce that elevates the soup to new heights. With our detailed instructions and helpful tips, you'll be able to recreate this authentic Ghanaian dish in the comfort of your own kitchen.

Get ready to tantalize your taste buds with a symphony of flavors. The Classic Ghanaian Chicken and Peanut Butter Soup recipe stays true to the traditional method, using a blend of aromatic spices, tomatoes, onions, and bell peppers to create a rich and flavorful broth. For those seeking a healthier option, the Lightened-Up Ghanaian Chicken and Peanut Butter Soup recipe offers a delightful twist, featuring lean chicken, low-fat peanut butter, and a medley of colorful vegetables.

For those with dietary restrictions, the Vegetarian Ghanaian Peanut Butter Soup recipe provides a satisfying alternative, showcasing the versatility of this beloved dish. With its vibrant mix of vegetables, creamy peanut butter, and aromatic spices, this recipe delivers a symphony of flavors that will leave you craving for more.

In addition to the main soup recipes, we also offer a selection of delicious accompaniments that perfectly complement the Ghanaian Chicken and Peanut Butter Soup. From the fluffy Ghanaian Rice to the savory Fried Plantains and the spicy Grilled Chicken Skewers, these side dishes add another layer of flavor and texture to your culinary exploration.

Join us on this exciting culinary journey as we delve into the world of Ghanaian Chicken and Peanut Butter Soup. With our comprehensive recipes, detailed instructions, and helpful tips, you'll be able to prepare this delectable dish like a pro. Experience the vibrant flavors and rich culinary heritage of Ghana in every bite.

Let's cook with our recipes!

WEST AFRICAN PEANUT SOUP WITH CHICKEN



West African Peanut Soup With Chicken image

This West African soup is about as different from a traditional European chicken-in-a-pot soup as you can get, flavored with ginger, garlic and chiles (sounds Chinese, yes?), and incorporating vegetables like sweet potatoes and kale. Then of course there are the peanuts. When it comes to the peanut butter, "natural" peanut butter, made from peanuts and salt and nothing else, works best. Chunky or creamy? It doesn't matter much. Finally, it's nice to time the cooking so that the sweet potatoes do not quite fall apart.

Provided by Mark Bittman

Categories     dinner, one pot, soups and stews, main course

Time 40m

Yield 4 servings

Number Of Ingredients 14

3/4 cup roasted and shelled peanuts
2 tablespoons peanut or neutral oil, like grapeseed or corn
1 medium red or white onion, chopped
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1/2 pound skinless, boneless chicken (about 2 thighs or breasts) cut into chunks
Pinch of cayenne
Salt
freshly ground black pepper
6 cups stock or water
2 sweet potatoes or yams (about 1 pound), peeled and cut into thick slices
8 plum tomatoes, cored and halved (canned are fine; drain and reserve liquid for another use)
1/2 pound collards or kale, washed and cut into wide ribbons
1/4 to 1/2 cup peanut butter, chunky or smooth

Steps:

  • Chop peanuts, or crush them with the side of a knife, or pulse them in a food processor to chop roughly.
  • Put oil in a deep skillet or medium saucepan over medium heat; a minute later, add onion, ginger and garlic and cook, stirring occasionally, until onion is soft, 3 to 5 minutes. Add chicken and continue cooking for another 3 or 4 minutes, until just coloring. Add 1/2 cup peanuts and the cayenne and sprinkle with salt and pepper.
  • Stir in the stock and the sweet potatoes, bring to a boil, and turn heat down to medium-low so the soup bubbles gently. Stir in tomatoes and collards, then cook, stirring occasionally, until chicken is cooked through, about 10 minutes.
  • Stir in 1/4 cup peanut butter. Taste, adjust seasoning (you may want to add more peanut butter at this point) and serve, garnished with remaining peanuts.

Nutrition Facts : @context http, Calories 689, UnsaturatedFat 29 grams, Carbohydrate 53 grams, Fat 40 grams, Fiber 11 grams, Protein 37 grams, SaturatedFat 8 grams, Sodium 1870 milligrams, Sugar 18 grams, TransFat 0 grams

GHANAIAN CHICKEN AND PEANUT BUTTER SOUP



Ghanaian Chicken and Peanut Butter Soup image

This very traditional dish is intended to be served with Recipe #456094. There aren't a lot of ingredients, it's not hard to make and if you like peanuts, you will like this! This is modified from a recipe from Recipes for Fostering. Enjoy!

Provided by Nif_H

Categories     Chicken

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 (3 lb) chicken, cleaned and cut into 16 portions
4 small onions, peeled and chopped
1 tablespoon ginger paste
1 1/2 teaspoons garlic paste
21 fluid ounces chicken stock
1 lb smooth peanut butter
18 ounces water
1 (14 ounce) can plum tomatoes
1 hot red pepper, de-seeded and roughly chopped
salt, to taste

Steps:

  • Place a large saucepan/casserole pot over a medium heat. Fry the chicken pieces, skin side down, for 10 minutes or until browned. Using tongs, turn the pieces of chicken over to seal the underside.
  • Stir in two of the onions, ginger and garlic for five minutes or until translucent and softened.
  • Pour in the chicken stock and season with salt. Bring to the boil then reduce the heat and simmer for 10 minutes.
  • In a separate small saucepan, mix together the peanut butter with the water. Gently bring the mixture to the boil, stirring occasionally to.
  • prevent burning and a lumpy mixture. Gently simmer for 5-10 minutes or until the oil from the peanut butter settles on the surface.
  • In a food processor, blend together the remaining two onions with the tinned tomatoes and red pepper. Add this mixture to the chicken and simmer for 5 minutes.
  • Finally, add the peanut butter mixture to the chicken pan and simmer for a further 30 minutes.
  • Optional - pour soup into a bowl and place rice ball in the middle.

AFRICAN CHICKEN PEANUT BUTTER SOUP



African Chicken Peanut Butter Soup image

Make and share this African Chicken Peanut Butter Soup recipe from Food.com.

Provided by Outta Here

Categories     Chicken

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 12

3 lbs chicken pieces (legs and thighs work best)
1 large onion, chopped
2 garlic cloves, crushed
3 -4 tablespoons olive oil
1 tablespoon curry powder
1 teaspoon crushed red pepper flakes
2 quarts chicken broth
1 cup chunky peanut butter
1 (14 ounce) can diced tomatoes (no need to drain)
1 butternut squash, peeled, seeded and cubed
2 medium russet potatoes, peeled and cubed
salt and pepper, to taste

Steps:

  • Heat oil in large dutch oven over medium-high heat.
  • Saute onion and garlic, until onion is translucent. Stir in curry powder and red pepper flakes, and cook several seconds.
  • Push aside and add chicken pieces, a few at a time, and saute until golden brown.
  • Add broth and bring to a boil. Reduce heat, cover and simmer at least 25 minutes.
  • Stir in peanut butter and tomatoes.
  • Add three-fourths of the squash and cook down.
  • Add potatoes and remaining squash about 20 minutes before serving, cooking just until done, not falling apart.
  • Season with salt and pepper and ladle into bowls.

WEST AFRICAN-STYLE PEANUT STEW WITH CHICKEN



West African-Style Peanut Stew with Chicken image

African-inspired spices infuse the peanut butter and tomato base of this hearty one-pot stew starring chicken, sweet potatoes, and collard greens. This recipe, which appeared in Allrecipes magazine's Dec/Jan 2020 issue, comes from Ellie's new cookbook, "Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet". This keeps up to 4 days, chilled in an airtight container.

Provided by Ellie Krieger

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 1h

Yield 6

Number Of Ingredients 18

1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 teaspoon salt, divided
¼ teaspoon ground black pepper
3 tablespoons peanut oil, divided
2 cups diced onion
2 cloves garlic, minced
2 tablespoons minced fresh ginger root
1 teaspoon ground coriander
½ teaspoon ground cumin
¼ teaspoon ground turmeric
¼ teaspoon ground cinnamon
4 cups low-sodium chicken broth
1 (14.5 ounce) can no-salt-added diced tomatoes with juices
1 large sweet potato, peeled and cut into 1-inch cubes
½ bunch collard greens, tough ribs removed and leaves chopped
2 red bell peppers, seeded and chopped
⅓ cup natural peanut butter
6 tablespoons chopped peanuts

Steps:

  • Season chicken with 1/2 teaspoon salt and the black pepper. Heat 1 tablespoon oil in a large pot over medium-high heat. Add half the chicken; cook until no longer pink, 2 to 3 minutes, then transfer to a plate. Repeat with 1 tablespoon oil and remaining chicken.
  • Add remaining 1 tablespoon oil to the pot and reduce heat to medium. Add onion; cook until softened, about 3 minutes. Add garlic, ginger, coriander, cumin, turmeric, cinnamon, and remaining 1/2 teaspoon salt; cook, stirring, 30 seconds.
  • Stir in broth, tomatoes, sweet potato, collard greens, and red bell peppers; bring to a boil. Reduce heat to medium-low; simmer, partially covered, until vegetables are tender, about 20 minutes.
  • Return chicken and accumulated juices to the pot. Return to a boil, then stir in peanut butter; simmer until incorporated and chicken is cooked through, 3 to 5 minutes. Garnish with chopped peanuts.

Nutrition Facts : Calories 444.2 calories, Carbohydrate 32.9 g, Cholesterol 61.2 mg, Fat 21.2 g, Fiber 7.4 g, Protein 33.2 g, SaturatedFat 4.2 g, Sodium 702.1 mg, Sugar 11 g

ASHLEY'S AFRICAN PEANUT SOUP



Ashley's African Peanut Soup image

I made my own version of this recipe after eating it at a restaurant. The mixture of ingredients seems a little peculiar, but trust me, they work wonderfully together.

Provided by Ashley Olmstead

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 5h30m

Yield 20

Number Of Ingredients 18

2 tablespoons olive oil
2 large skinless, boneless chicken breast halves
1 onion, chopped
2 red bell peppers, sliced
4 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
2 sweet potatoes, peeled and cut into bite-size pieces
3 cups sliced carrots
4 cups chicken broth, or more as needed
½ teaspoon curry powder
½ teaspoon ground cumin
¼ teaspoon chili powder
¼ teaspoon cayenne pepper
¼ teaspoon crushed red pepper flakes
¼ teaspoon ground cinnamon
¼ teaspoon ground black pepper
1 cup brown rice
1 cup crunchy peanut butter

Steps:

  • Heat olive oil in a skillet over medium heat, and brown the chicken breasts on both sides, about 5 minutes per side. Place the chicken breasts into a slow cooker. Cook the onion, red bell peppers, and garlic in the hot skillet until the onions are translucent, about 5 minutes; transfer the cooked vegetables into the slow cooker.
  • Stir the crushed tomatoes, sweet potatoes, carrots, chicken broth, curry powder, cumin, chili powder, cayenne pepper, red pepper flakes, cinnamon, and black pepper into the slow cooker. Set the cooker to High, and cook for 5 to 6 hours, or cook on Low for 10 hours. Stir in additional chicken broth throughout the cooking time if needed.
  • Mix in the brown rice 3 hours before serving, and mix in the peanut butter at least 1 hour before serving. Shred chicken meat, and serve hot.

Nutrition Facts : Calories 205.4 calories, Carbohydrate 22.8 g, Cholesterol 14.2 mg, Fat 8.7 g, Fiber 4 g, Protein 10.8 g, SaturatedFat 1.4 g, Sodium 352.6 mg, Sugar 4.5 g

Tips:

  • Use high-quality peanut butter: The peanut butter is the star of this dish, so it's important to use a good quality one. Look for a natural peanut butter that is made with 100% peanuts and no added sugar or salt.
  • Toast the peanuts: Toasting the peanuts before adding them to the soup will help to bring out their flavor and give the soup a more complex taste.
  • Don't overcrowd the pot: When cooking the chicken, don't overcrowd the pot. This will prevent the chicken from cooking evenly and will make it more likely to stick to the pot.
  • Simmer the soup for at least 30 minutes: Simmering the soup for at least 30 minutes will help to develop the flavors and make the soup more flavorful.
  • Serve with rice or your favorite side dish: Ghanaian chicken and peanut butter soup is traditionally served with rice, but it can also be served with other side dishes such as mashed potatoes, quinoa, or roasted vegetables.

Conclusion:

Ghanaian chicken and peanut butter soup is a delicious and flavorful dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. Whether you like your soup spicy or mild, or prefer to add more vegetables, this soup is a great way to enjoy the flavors of Ghana.

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