Bowl of Chicken Peanut Soup
(click to enlarge)

Chicken Peanut Soup / Stew


Africa, Ghana   -   Nkate Nkwan / Hkatenkwan
Serves:
Effort:
Sched:
DoAhead:  		 7 w/rice
***
2 hrs
Yes		 Recipes combining Tomatoes and Peanut Butter are popular in West Africa, and this is one of the most famous in that form. The only difference between the Soup and the Stew is the amount of broth.

1-3/4
3
-------
8
12
3
3/4
1
1/2
-------
1/2
8
4
2/3
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ar
ar
-------
#
oz
---
oz
oz
cl
in

T
---
c
oz
c
c
---


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Chicken Meat (1)
Okra (2)
-- Vegies
Tomatoes ripe
Onion
Garlic
Ginger
Habanero Chili (3)
Salt
------------
Water
Tomato Sauce (4)
Broth (5)
Peanut Butter (6)
-- Serve With
an African Mash (7)  
  -or- Steamed Rice
----------------
Prep   -   (40 min)
  1. Cut CHICKEN into bite-sized pieces if boneless - or as noted in Note-1.
  2. Scald TOMATOES 1 minute in boiling water (a little more if plum tomatoes), quench in cold water, skin and chop small.
  3. Cap and tail OKRA and cut into 1/2 inch lengths.
  4. Quarter ONION lengthwise and slice thin crosswise. Set aside half the Onions.
  5. Crush GARLIC and chop fine.
  6. Slice GINGER very thin crosswise. Cut slices into narrow threads and chop fine.
  7. Split HABANERO open lengthwise.
  8. Mix together all Vegies items - except the reserved half of the Onions.
Run   -   (1-1/4 hrs)
  1. Place Chicken, Vegies mix and 1/3 c Water in a heavy bottomed 4 quart pot with a tight fitting lid. Bring up to a boil and turn down to a simmer. Steam for 10 minutes, stirring a couple times.
  2. Stir in the other 1/2 of the Onions, the Tomato Sauce and 4 cups Broth (3 cups for stew). Bring to a boil, reduce to a simmer and cover.
  3. Ladle 1 cups of the hot Broth into a medium saucepan. Stir in the Peanut Butter until smooth. Cook over medium heat, stirring every few seconds, until oil starts to separate (about 15 minutes).
  4. When oil starts to separate (the peanut butter looks glossy), ladle in another cup of Broth and stir until smooth. Carefully stir this mix into the Soup Pot until it is all evenly distributed.
  5. Stir in Okra and continue to simmer until Chicken is done, about 10 minutes.
  6. When done, there should be a small amount of red oil on the surface. If there is too much, skim off the excess.
  7. Serve hot with "Mash" or plenty of steamed Jasmine rice (see Note-8).
NOTES:

  1. Chicken:

      Weight is Thigh and Leg meat without bones, fat or skin. In Africa 3 to 4 pounds of chicken parts, bone-in, skinless and fat removed would be used. I prefer the cut chicken meat for buffet service, and to prevent fights at the table.

  2. Okra:

      Select the smallest, youngest pods you can find.

  3. Habanero Chili:

      Habanero / Scotch Bonnet Chilis from the Caribbean now dominate in West Africa. Just one gives this recipe definite sharpness. If you're from the Frozen North, you may want to use half of one, but others may feel free to use two. For details see our African Chilis page.

  4. Tomato Sauce:

      This should be a very simple Tomato Sauce. My favorite is Faraon brand Spanish Style, which comes in convenient 8 ounce cans.

  5. Broth:

      When preparing for a dish of this type, I buy chicken a day ahead as whole thighs or whole leg quarters. I remove skin, bones and fat, putting it all in a pot and simmering for 3 to 4 hours, then strain out and discard the solids. Remove the fat using a gravy separator. This becomes the broth for the recipe. It is strong enough to be extended a bit with water if need be. For more on making and storing Broth, see our page Soup Stock / Broth - General Method.

  6. Peanut Butter:

      This must be natural, unsweetened and smooth. Shop this in advance, many markets stock only the heavily sugared kind kids prefer - essentially, peanut flavored candy. I use Laura Scudder's All Natural.

  7. African Mash:

      These are the "rice" of Africa, the bland starchy main dishes to which the strongly flavored soups and stews are the sauce. Examples are Banku and Fufu. Since these tend to be inconvenient in a Western household, I usually use steamed Jasmine Rice, which is also used in Africa if it can be afforded.

  8. Serving:

      If this is made as a stew, I serve it on the same plate as rice. If it is served as a soup, I provide a bowl of rice diners can spoon into their soup bowl as desired. If serving a "mash", it is usually in the form of a ball, provided on the plate or included in the bowl of soup.
  9. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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