A fundamental dish of West Africa, groundnut soup is traditionally served with fufu, a mashed tuber accompaniment present throughout the region for centuries.
African
Peanut Soup with Fufu
Ghanaian peanut soup with fufu, traditional African slow cooker recipe step by step.
- Ghana
- soup
- High protein
- medium
30 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 480 kcal
- Protein 26 g
- Carbohydrates 38 g
- Fat 26 g
Story behind the dish
Preparation
Peanut Soup with Fufu is a Ghanaian preparation with medium difficulty. Set aside about 90 minutes in total (30 for mise en place and preparation, 60 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 500 g of chopped chicken or beef.
- Have ready: 200 g of natural peanut butter (without sugar).
- Have ready: 4 tomatoes.
- Have ready: 1 onion.
- Ten listo: 2 chiles scotch bonnet.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Cook the meat in broth with onion and garlic until tender
Cook the meat in broth with onion and garlic until tender, reserving the broth. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Crush tomato
Blend tomato, chili and a little onion until you obtain a sauce. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Sauté the crushed sauce in a pot for 10 minutes until reduced.
Sauté the crushed sauce in a pot for 10 minutes until reduced. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Watch the exact point indicated; An extra minute can alter the result. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Watch the exact point indicated; An extra minute can alter the result.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
-
Add the peanut butter diluted with a little hot broth
Add the peanut butter diluted with a little hot broth, stirring to avoid lumps. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Add the meat and the rest of the broth
Add the meat and the rest of the broth, simmer for 25-30 minutes until the soup thickens. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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for the fufu
For the fufu, cook the yam until very tender and mash it vigorously until you obtain an elastic dough. Serve the soup with fufu balls. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
Chef's tips
- Dilute the peanut butter with hot broth little by little to prevent lumps from forming.
- Fufu is traditionally kneaded with a mortar and pestle until it achieves a very elastic texture.
Variations
- Peanut soup with smoked fish
- Vegetarian version with vegetables
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