Groundnut soup
Local name: Nkatenkwan
Velvety Ghanaian peanut and tomato soup with a scotch bonnet kick, thick with sweet potato and sliced okra.
Photo: veritatem · CC BY 2.0
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Serves
- 4
- Difficulty
- Easy
Method
- Blend the tomatoes, onion, chilli, ginger and garlic to a smooth purée.
- Heat the oil in a saucepan and cook the purée for 10 minutes over medium heat, stirring, until it thickens and loses its raw taste.
- In a bowl, whisk the peanut paste with 250 ml hot stock until you have a smooth, lump-free cream.
- Pour the peanut cream and the remaining stock into the pan. Salt, bring to the boil, then lower the heat.
- Add the sweet potato and simmer for 20 minutes, stirring regularly so the peanut does not catch on the bottom.
- Add the okra and cook for another 10 minutes. The soup should coat a spoon, with peanut oil beading on the surface.
- Adjust the salt and serve with rice, fufu or rice balls.
In Ghana this soup is traditionally served with rice balls (omo tuo) for dipping into the broth. Choose a peanut paste with no added sugar or salt for a much more authentic flavour.
