Groundnut Soup (aka Skippy Soup or Peanut Soup)January 5, 2008
I got this recipe from long-time friends the Krakes. They were missionaries in Ghana where they picked up this recipe. I’ve adapted it a teeny bit. I had a birthday/dinner bash and this soup was a hit.
The meat of 1 cooked chicken torn into bite sized pieces (rotisserie or cook your own)
1-2 medium onions diced
3/4 t red pepper
2 T flour
1 16 oz can tomato sauce
2 qt (8 cups) chicken broth (homemade or store bought)
1 t minced ginger (or 1/2 t powdered)
1-2 t garlic
1 16oz jar peanut butter (creamy or crunchy)
2 carrots peeled and sliced 1/4 inch thick (in a pinch I’ve used a can of carrots)
3 zucchini sliced 1/2 inch thick
In large stockpot, melt butter and saute onions over medium heat until translucent (about 5-7 minutes).
Add to the onions – red pepper, flour, garlic and ginger to make a paste. Cook one minute stirring constantly.
Add tomato sauce and broth – bring to simmer.
Add peanut butter and seasonings.
Once incorporated, add carrots and zucchini.
Add chicken and allow to simmer on stovetop for 30 minutes.
Serve hot – with chopped peanuts for garnish. Can also be served over rice.
This soup will thicken more and more as it sits on the stove. When reheated the next day it is really thick – and is excellent over rice. You may thin it with some chicken stock.
The original recipe did not call for vegetables – though I remember it having ocra in it. I chose carrots and zucchini – thought they were perfect in it. Other similar recipes sometimes call for bell peppers and sweet potatoes.
Final note – a “ground nut” is another name for a peanut – which grows in the ground.