This is my version of a Ghanaian peanut butter soup for a bowl of pure comfort food. Tender pieces of chicken are simmered in a dairy free, savory broth made from peanut butter and a blend of spices for a thick, flavorful broth that is both nutty and spicy.
This is a soup that the Chief Taster has enjoyed since a child, so I thought that it was time for me to try to make it. There are many variations, some with fresh tomatoes and bell peppers but I omitted those to reduce the carbs slightly. With the first bowl served, the Chief Taster made happy noises of contentment!
I used chicken thighs and once the soup was ready, shredded the chicken meat for easier eating. By all means, leave the chicken on the bone in the soup when you serve.
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What is Ghanaian Peanut Butter Soup?
Ghanaian chicken peanut butter soup, also known as "Nkatenkwan," is a traditional West African dish made with chicken and groundnut paste (peanut butter). This savory and hearty soup combines the creamy richness of peanut butter with aromatic spices, fresh tomatoes, onions, and often spicy peppers like scotch bonnet for a bit of heat. The result is a thick, flavorful broth that is both nutty and spicy. It's commonly served with fufu, rice, or boiled yams, making it a comforting and popular meal across Ghana.
Soup Ingredients
These ingredients come together to create a flavorful, creamy, and spicy dish that’s distinctively Ghanaian.
- Chicken: Adds a hearty, savory flavor to the soup. You can use a whole chicken cut into pieces or specific parts like thighs and drumsticks. The meat becomes tender as it simmers, absorbing the flavors of the broth.
- Peanut Butter (Groundnut Paste): The key ingredient that gives the soup its creamy texture and nutty richness. Natural or smooth peanut butter is preferred for an authentic taste, adding a subtle sweetness and depth to the dish.
- Onions: Provide a savory base for the soup and enhance its overall flavor. They’re often used both for seasoning the chicken.
- Garlic: Infuses the soup with aromatic flavors, enhancing the savory profile of the dish.
- Ginger: Adds a touch of warmth and earthiness, which pairs well with the creamy peanut butter and spices.
- Scotch Bonnet Peppers: Known for their fiery heat, they give the soup a spicy kick. They can be added whole for mild heat or chopped for more intensity.
- Water or Chicken Broth: Used to thin the soup to the desired consistency and intensify the chicken flavor when using broth.
- Salt: Enhances the flavors and helps to balance the nuttiness and heat.
- Tomato Paste: Adds richness and depth to the soup, giving it a more robust tomato flavor.
- Chili Powder: For an extra layer of heat.
- Bay Leaf (Optional): Adds subtle earthy notes to the soup while it simmers.
How to Make Ghanaian Peanut Butter Soup
There are a few steps to make this soup which will then need to simmer for 40 minutes. The longer cooking time helps the flavors blend and allows the chicken to become more tender.
Simmer chicken with onion for 20 minutes.
Blend onion, garlic and ginger into a paste.
Cook the onion garlic paste.
Blend peanut butter with water.
Add the onion paste, peanut butter, seasonings and tomato paste to the chicken. Simmer for 40 minutes.
Serve and enjoy.
Recipe Tips
- Use natural or smooth peanut butter without added sugar or salt for an authentic taste. This allows the natural nutty flavor to shine and gives the soup a creamy consistency.
- If you prefer milder heat, add the scotch bonnet peppers whole without breaking them. For a spicier kick, pierce or chop the peppers to release more heat into the soup.
- Ghanaian peanut butter soup can range from thick and creamy to thinner and more brothy, depending on your preference. Add more water or chicken broth to reach your desired consistency.
- As the soup simmers, natural oils from the peanut butter may rise to the surface. Skim any excess oil off to make the soup lighter if preferred.
- While chicken is traditional, you can make this soup with beef, goat, fish, or even vegetarian substitutes like mushrooms or tofu.
Soup Storage
Allow the soup to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. Reheat on the stovetop over low heat, stirring occasionally to maintain the creamy consistency.
Freezing the Soup
Freeze the soup in freezer-safe containers or heavy-duty freezer bags. Leave some space at the top to allow for expansion as it freezes. It can be stored in the freezer for up to 3 months.
Thaw the soup in the refrigerator overnight before reheating. Warm it on the stovetop over medium heat, stirring regularly to prevent the peanut butter from separating. Add a bit of water or broth if the soup thickens too much.
If you plan to freeze the soup, consider portioning it into individual servings before freezing. This makes it easier to reheat only the amount you need.
Serving the Soup
Enjoy a bowl of soup with a low carb bread roll.
More Keto Chicken Soup Recipes
Ghanaian peanut butter soup
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Ingredients
- 1 lb chicken thighs
- 1 cup peanut butter smooth
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 inch fresh ginger, minced
- 1 scotch bonnet pepper
- 4 cups chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon chili pepper
- 1 bay leaf optional
- ¼ teaspoon salt
Instructions
Prepare the Chicken
- Place the chicken pieces in a large pot, season with salt, and add half of the chopped onion.
- Add the chicken broth, then bring to a boil. Reduce the heat and simmer for about 20 minutes, allowing the chicken to cook halfway.
Prepare the Onion Blend
- Blend the remaining onion, garlic and ginger with a cup of water until smooth.
- Pour the blended onion mixture into a pan and cook over medium heat for about 10 minutes, stirring occasionally.
Make the Peanut Mixture
- In a separate bowl, mix the peanut butter with 2 cups of water to form a smooth mixture. This will prevent clumping when added to the soup.
Combine the Ingredients
- Add the onion mixture to the pot with the chicken. Stir in the peanut butter mixture and add the scotch bonnet peppers, tomato paste, chili powder and bay leaf (if using).
- Bring the soup to a boil, then reduce the heat and simmer for 30-40 minutes, stirring occasionally to prevent the peanut butter from sticking to the bottom.
- Check the seasoning and adjust with salt if needed. If you prefer extra heat, break the scotch bonnet peppers to release more spice.
- Remove the bay leaf and discard. Serve the peanut butter soup hot.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
