Ghanaian Groundnut Soup

Ingredients

• 2 lbs bone-in chicken pieces (thighs and drumsticks)
• 1 onion, roughly chopped, divided
• 4 cloves garlic
• 1-inch piece fresh ginger, peeled
• 1 scotch bonnet pepper (whole, or minced for more heat)
• 2 medium tomatoes, chopped
• 2 tablespoons tomato paste
• 1 cup smooth natural peanut butter
• 6 cups chicken stock or water
• 2 garden eggs (African eggplant) or 1 small eggplant, sliced (optional)
• 1 bay leaf
• Salt, to taste
• Cooked fufu or rice, for serving

Before you cook

• Season the chicken pieces with salt and set aside
• Blend half the onion with the garlic, ginger, scotch bonnet, and tomatoes into a coarse purée
• Whisk the peanut butter with 1 cup of warm water or stock until smooth and pourable

Steps

1. Place the seasoned chicken in a large pot with the remaining chopped onion
2. Pour in the blended tomato mixture and the tomato paste and stir to coat the chicken
3. Add the chicken stock, bring to a boil, then reduce heat and simmer for 20 minutes, until the chicken is nearly cooked through
4. Stir in the peanut butter mixture and the bay leaf
5. Simmer uncovered over low heat, stirring occasionally to keep the bottom from scorching, for 30 to 40 minutes, until the soup thickens and the oil rises to the surface
6. Add the sliced garden eggs or eggplant during the last 15 minutes of cooking
7. Taste and adjust the salt and heat level
8. Remove the bay leaf and the whole scotch bonnet if used whole
9. Ladle the soup hot over fufu or rice to serve