Hearty Ghanaian Peanut Soup with Ginger and Spinach
Experience the rich flavors of Ghana with this creamy peanut soup that boasts a kick of ginger and the wholesome addition of spinach.
Preparation
Get these tasks done before you start cooking.
Marinating the Chicken
- 1
Combine chicken with seasoning
Combine chicken chunks with salt and pepper in a bowl.
- 2
Rest the chicken
Let it sit for 15-20 minutes for the flavor to penetrate.
Preparing the Soup Base
- 1
Blend peanuts
Blend roasted peanuts with 2 cups water until smooth.
Tip: Ensure that the peanuts are well-blended to avoid lumps.
- 2
Heat oil
In a large pot, heat vegetable oil over medium flame.
- 3
Sauté aromatics
Sauté onions, garlic, and ginger until onions are translucent.
Tip: Adjust the Scotch bonnet pepper to control the level of spiciness.
How to Make Hearty Ghanaian Peanut Soup with Ginger and Spinach
Total time: 2 h · Yields 6 servings
- 1
Building the Base
Add tomato paste and diced tomatoes to the pot, cooking until excess moisture evaporates.
- 2
Incorporating the Peanut Mixture
Stir in the blended peanuts and simmer until thickened.
- 3
Finishing with Vegetables
Add chicken and carrots to the pot, allowing it to cook through, followed by spinach just before serving.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I make this ahead?
Yes, you can make the soup base a day in advance and add fresh vegetables before serving.
What can I substitute for chicken?
You can use tofu or chickpeas for a vegetarian version, maintaining protein content.
Can I freeze this soup?
Yes, freeze in a sealed container for up to 2 months. Reheat gently on the stove.
Is there a peanut allergy-friendly option?
Substitute with sunflower seed butter for a similar texture and taste.
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