Groundnut Soup with Chicken
This is the pot my aunties make when someone needs feeding. Groundnut paste does all the heavy lifting.
- Prep time
- 15 min
- Cook time
- 55 min
- Total time
- 1 hr 10 min
- Servings
- 6
- Difficulty
- Medium
- Spice level
- Medium
Ingredients
- 1 cups groundnut paste (unsweetened peanut butter works)
- 2 lb bone-in chicken
- 3 tomatoes, blended
- 1 onion, blended
- 1 scotch bonnet, whole
- 6 cups water or stock
Why This Works
Groundnut paste adds fat and body, tomato adds acid, and scotch bonnet keeps the richness from going flat.
Step-by-step directions
- 1
Simmer chicken with blended onion, salt and a little water for 15 minutes.
- 2
Loosen the groundnut paste with warm water until pourable, then stir it in.
- 3
Add blended tomato, stock and the whole scotch bonnet. Simmer uncovered 35 minutes.
- 4
Skim the oil that rises, taste, and season. Remove the pepper before serving.
Tips
- Keep the scotch bonnet whole for aroma without full heat.
Substitutions
- Use mushrooms and chickpeas instead of chicken for a vegan pot.
Suggested side
- Steamed rice
- Fufu
- Boiled yam
Storage
Refrigerate up to 4 days, freeze up to 3 months.
Reheating
Reheat on the stove with a splash of water, stirring often.
Ingredients you may not know yet
Groundnut paste
Pure ground peanuts, no sugar added.
- Tastes like
- Rich, roasted and savory rather than sweet.
- How Esi uses it
- The base of groundnut soup, or thinned into a sauce for grilled meat.
- Substitute
- Unsweetened natural peanut butter.
- Where to find it
- African grocers, or the natural aisle.
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