Groundnut soup with chicken
Serves: 6
Prep time: 30 minsTotal time: 
Recipe photograph by Kris Kirkham
Groundnut soup with chicken
Serves: 6
Prep time: 30 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
463Kcal
Fat
20gr
Saturates
5gr
Carbs
10gr
Sugars
7gr
Fibre
4gr
Protein
60gr
Salt
2.6gr
Zoe Adjonyoh
Zoe Adjonyoh is the chef behind Zoe's Ghana Kitchen in Brixton, South London. Zoe first started cooking Ghanaian food for the public in 2010. A supper club followed, which turned into the Brixton restaurant.
See more of Zoe Adjonyoh’s recipes
Zoe Adjonyoh
Zoe Adjonyoh is the chef behind Zoe's Ghana Kitchen in Brixton, South London. Zoe first started cooking Ghanaian food for the public in 2010. A supper club followed, which turned into the Brixton restaurant.
See more of Zoe Adjonyoh’s recipes
Ingredients
- 2 x 850g packs chicken drumsticks and thighs, skinned
- 500ml chicken stock or water
- 1 onion, finely diced
- 5cm piece root ginger, grated
- 1 garlic clove, crushed
- 1-2 Scotch bonnet chillis, pierced, according to desired level of heat
- ½-1 tsp tsp hot chilli powder
- 1 tbsp medium curry powder
- 2 tsp fine sea salt
- 1 tsp freshly ground black pepper
- 100-150g good-quality peanut butter, depending on how thick you want it
- 3 tsp unsalted roasted peanuts, chopped, to garnish
- 3 spring onions, sliced, to garnish
For the chalé sauce
- 1 x 400g tin chopped tomatoes
- 2 tbsp tomato purée
- 1 onion, roughly chopped
- 5cm piece root ginger, grated
- 1 red Scotch bonnet chilli, deseeded
- ½ tsp crushed dried chilli flakes
- 3 garlic cloves
Step by step
Get ahead
Make up to 1 day ahead. Cool then chill. Reheat slowly with 100ml just-boiled water, bring to the boil on the hob, covered, and simmer for 20 mins or until piping hot. It can also be frozen. Defrost slowly and thoroughly in the fridge before reheating.
- Put the chicken pieces into a large, heavy-based saucepan or casserole, cover with the stock or water and add the onion, ginger, garlic, Scotch bonnet chillies, chilli powder, curry powder, salt and pepper. Bring to the boil, then reduce the heat and simmer over a medium heat for 25 minutes until the chicken juices run clear, skimming off any froth that rises to the surface.
- Meanwhile, put all the ingredients for the chalé sauce in a blender and blend together until you have a fairly smooth paste.
- Stir the chalé sauce into the chicken and then add the peanut butter 1 tablespoon at a time, stirring until it has all dissolved. Adjust the amount of peanut butter depending on how thick you want it. Cook for a further 45 minutes-1 hour over a low heat, stirring regularly so that the sauce doesn't stick to the pan, until the peanut oil has separated and risen to the top, which means that it's done. You should have a soupy consistency and super-tender meat falling away from the bone.
- Serve ladled over fufu dumplings, with chopped roasted peanuts, and spring onions sprinkled on top.
