Ghanaian Spicy Peanut Butter Chicken Soup and Rice Balls

1 jar 350-500g smooth peanut butter

1 can 50g concentrated tomato paste (I used 1 156ml can of Heinz tomato paste.)

3 cubes chicken stock (I added 2 more cubes after I mixed the soup based and the peanut mix.)

6-8 pieces chicken (with bone), chopped

chilli pepper (It depends on how spicy you want your stew to be but the spicier the better. I used 3 small red chilli peppers.)

2 medium white onions

3 large tomatoes

2 cloves garlic (I used 5 cloves since I love garlic on my food.)

1 ginger

2 cups basmati rice


Step 1 – Peanut mix prep

  1. Blend peanut butter, 2 cups water, and tomato paste with a spatula in a medium size pot until completely mixed, watery and dissolved.
  2. Heat until mixture becomes thick and red oil rises to the top of the mixture. Add water when necessary


Step 2- Base of soup

  1. Chop and blend ginger, garlic, and onion into a paste and mix with chicken. In a separate large pot, cook the chicken at medium heat. Add a cup and a half of water. Not too much water should be added so that the flavours can soak into chicken.
  2. Add chicken stock and salt into the mixture
  3. Blend tomatoes and chili (a solid amount) and add to the chicken


Step 3- Add peanut mix to soup

  1. Add peanut mix to the soup and add 2/3 cups of water. The soup should be diluted and boiled for at least an hour. Reduce heat over time.
  2. Add water according discretion to reduce the soup to a thick state
  3. A good indication of when soup is cooked is when red oil rises to the top of the soup (keep it! It makes the soup DELICIOUS)


Step 4- Rice Balls

  1. Wait until soup is almost done until you start cooking the rice
  2. Boil the rice and add extra water
  3. When rice is almost cooked mash it with a spatula
  4. Once cooked, mix until sticky and mashed.
  5. Take a coffee mug and rinse with water, put some rice in the mug and swirl until a ball forms in the mug. Repeat and make as many as you wish.


Garnish with coriander and serve soup in a bowl. Submerge rice into the soup. Best devoured with a spoooooon!