Gluten-Free Ghanaian Rice Balls (Omo Tuo) with Groundnut Soup

Ingredients

• 2 cups Rice
• 6 cups Water
• 1 cup Groundnuts (Peanuts)
• 2 tablespoons Tomato Paste
• 1 medium Onion
• 1 whole Scotch Bonnet Pepper
• 1 inch Ginger
• 2 tablespoons Rice Flour
• 1 teaspoon Salt
• 2 tablespoons Vegetable Oil

Instructions

1. 1For the Rice Balls: Measure 2 cups of rice and 6 cups of water into a large heavy-bottomed pot. Bring to a rolling boil over high heat, then reduce the heat to low, cover the pot, and simmer for 20 minutes, or until the rice is very soft and has absorbed most of the water. Mash the cooked rice thoroughly with a sturdy spoon or potato masher until it forms a smooth, sticky dough. Shape the mashed rice into small, bite-sized balls and set aside.
2. 2For the Groundnut Soup: Place 1 cup of groundnuts (peanuts) in a blender or food processor and blend until a smooth paste forms. Set aside.
3. 3In the same large heavy-bottomed pot, heat 2 tablespoons of vegetable oil over medium heat (350°F / 175°C). Add 1 medium onion, finely chopped, and sauté until the onion is softened and golden brown, about 5-7 minutes.
4. 4Stir in 2 tablespoons of tomato paste and cook, stirring constantly, for 5 minutes until it darkens slightly. Add the groundnut paste, 1 whole scotch bonnet pepper (pierced with a fork), 1 inch of ginger (peeled and grated), and 1 teaspoon of salt. Cook, stirring occasionally, for 10 minutes until fragrant.
5. 5Pour in 4 cups of water and bring the soup to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for 30 minutes, stirring occasionally to prevent sticking. The soup should thicken slightly and the flavors should meld.
6. 6In a small bowl, whisk together 2 tablespoons of rice flour with 2 tablespoons of cold water until smooth. Pour this mixture into the simmering soup, stirring constantly. Continue to simmer for another 5 minutes, stirring, until the soup has thickened to your desired consistency.
7. 7Serve the prepared rice balls with the hot groundnut soup.

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