Ghana groundnut soup (peanut butter soup) is a rich, comforting classic — smooth groundnut paste simmered with protein and aromatics until thick and fragrant. It pairs with fufu, banku, rice balls, or boiled yam.
Ingredients
- Natural groundnut paste (or freshly roasted blended nuts)
- Chicken, beef, goat, or smoked fish
- Onion, fresh pepper, tomato
- Ginger/garlic
- Salt and mild seasoning
- Optional garden eggs / mushrooms
Method
- Season and cook protein with aromatics until partly tender; reserve stock.
- Blend tomatoes, pepper, onion; simmer to reduce raw taste.
- Loosen groundnut paste with warm stock until smooth.
- Combine paste with tomato base; simmer gently, stirring so it does not catch.
- Return protein; cook until oil begins to show and flavours deepen.
- Adjust thickness with stock; correct salt and heat.
Texture tips
- Lumps — blend paste more smoothly
- Too thick — add stock gradually
- Bitter edge — simmer longer; use good-quality paste
Serving
Fufu is classic. For a lighter pepper broth alternative see light soup; for greens see kontomire stew.
FAQ
Can I use commercial peanut butter?
Prefer unsweetened natural paste — sweetened jars change the soup.
Does it freeze?
Yes; cool and freeze in portions.
How do I reduce oiliness?
Skim and use leaner cuts; simmer controlled.
Cook groundnut soup gently with smooth paste and patient simmering until the aroma turns nutty and deep. Stir often — burnt groundnut paste is hard to forgive.
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