Nut-Free Ghanaian Groundnut Soup with Chicken

Ingredients

• about 910 g Chicken pieces (bone-in)
• 0.75 cup Sunflower seed butter
• 3 medium Tomatoes
• 1 large Onion
• 5.08 cm Ginger
• 4 cloves Garlic
• 1 small Scotch bonnet pepper
• 6 cups Chicken broth
• 2 tbsp Palm oil
• 4 servings Fufu

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 910 g of Chicken pieces in a bowl and season them with salt and pepper. In a blender, combine the 3 medium Tomatoes, 1 large Onion, 5.08 cm Ginger, 4 cloves Garlic, and 1 small Scotch bonnet pepper. Blend until you have a smooth paste.
2. 2Heat the 2 tbsp of Palm oil in a large heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the blended tomato paste and cook for 10 minutes, stirring occasionally, until it darkens slightly and becomes fragrant.
3. 3Add the seasoned about 910 g of Chicken pieces to the pot. Brown the chicken on all sides for about 5-7 minutes. Pour in the 6 cups of Chicken broth and bring the liquid to a boil.
4. 4Reduce the heat to low, cover the pot, and let it simmer gently for 45 minutes, or until the chicken is cooked through. The internal temperature of the chicken should reach 74°C.
5. 5In a separate medium bowl, whisk the 0.75 cup of Sunflower seed butter with 1 cup of the hot broth taken from the pot. Stir until the sunflower seed butter is completely smooth and there are no lumps. This may take 1-2 minutes.
6. 6Gradually pour the smooth sunflower seed butter mixture back into the pot with the chicken and broth. Stir constantly as you pour to ensure it mixes in smoothly and prevents any lumps from forming. Continue to stir for 1 minute.
7. 7Increase the heat slightly to medium-low (148.9°C / 150°C) and simmer the soup for another 15 minutes, uncovered, stirring occasionally. The soup should thicken to your desired consistency. The sauce will coat the back of a spoon.
8. 8Serve the hot Nut-Free Ghanaian Groundnut Soup with the 4 servings of Fufu.

Substitutions

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