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.)
2 cups basmati rice
Step 1 – Peanut mix prep
- Blend peanut butter, 2 cups water, and tomato paste with a spatula in a medium size pot until completely mixed, watery and dissolved.
- Heat until mixture becomes thick and red oil rises to the top of the mixture. Add water when necessary
Step 2- Base of soup
- 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.
- Add chicken stock and salt into the mixture
- Blend tomatoes and chili (a solid amount) and add to the chicken
Step 3- Add peanut mix to soup
- 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.
- Add water according discretion to reduce the soup to a thick state
- 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
- Wait until soup is almost done until you start cooking the rice
- Boil the rice and add extra water
- When rice is almost cooked mash it with a spatula
- Once cooked, mix until sticky and mashed.
- 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!