A rich, creamy, and spicy peanut soup, known as 'Nkatie Nkwan'. It features a smooth, velvety texture and is deeply flavorful with aromatic spices, traditionally served with Omo Tuo (rice balls) or Fufu.
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11 items
Steam the chicken_pieces in a large pot with chopped ginger, garlic, one of the onions, salt, and chicken_stock_cube for 10 minutes until juices run
Add the plum_tomatoes, remaining onion, and fresh scotch_bonnet_peppers whole to the pot, cover and boil until soft
Remove the boiled vegetables (plum_tomatoes, onion, scotch_bonnet_peppers) and blend them into a smooth puree
Return the puree to the pot with the chicken_pieces
Mix the peanut_butter with a cup of warm water in a separate bowl until dissolved and smooth, then add to the pot
Add the tomato_paste and remaining water
on medium-low heat stirring occasionally to prevent sticking
Continue to until red oil from the peanuts surfaces
