Ghanaian Style Chicken Groundnut Soup
with Omotuo Style Rice Balls, Bell Pepper and Thyme
- Peanut
- Soya
- Nuts
- Pistachio nuts
- Pecan Nuts
- Almonds
- Cashew nuts
- Macadamia Nuts
- Sesame
- Hazelnuts
- Walnuts
- Brazil nuts
- May contain traces of allergens
Groundnut soup is a comforting Ghanaian staple traditionally served with ‘omotuo’, which are soft, mashed rice balls perfect for soaking up the rich broth. In this recipe, tender chicken is paired with a velvety, nutty soup. It’s an inviting, hands-on dish that makes a classic West African dish easy to enjoy at home.
Ingredients
150 grams
Jasmine Rice
2 unit(s)
Garlic Clove
1 unit(s)
Bell Pepper
1 unit(s)
Onion
25 grams
Salted Peanuts
(Contains: Peanut May be present: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)
1 unit(s)
Lime
240 grams
Diced British Chicken Breast
50 grams
West African Style Paste
(Contains: Soya)
30 grams
Tomato Puree
30 grams
Peanut Butter
(Contains: Peanut May be present: Cashew nuts, Nuts)
10 grams
Chicken Stock Paste
1 sachet(s)
Dried Thyme
40 grams
Baby Spinach
Not included in your delivery
450 milliliter(s)
Water for the Rice
1 tsp
Sugar
200 milliliter(s)
Water for the Soup
Nutrition Values
Utensils
Cooking Steps
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 20 mins, then remove the pan from the heat (still covered) and set aside for later (the rice will continue to cook in its own steam).
If you'd prefer steamed jasmine rice instead of the omotuo style rice balls, cook the rice on medium heat for 10 mins with: 2p:300ml, 3p: 450ml, 4p: 600ml water for 10 mins, then remove from the heat and leave to the side to steam.
While the rice cooks, peel and grate the garlic (or use a garlic press).
Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
Halve, peel and chop the onion into small pieces.
Crush the peanuts in the unopened sachet using a rolling pin.
Cut the lime into wedges.
Heat a drizzle of oil in a large saucepan on medium-high heat.
Once hot, add the onion and pepper and fry until starting to soften, 4-5 mins.
Add the diced chicken to the pan and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Cook until browned all over, 6-7 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Once browned, add the West African style paste, tomato puree, peanut butter and garlic to the chicken. Fry until fragrant, 1-2 mins.
Stir in the crushed peanuts, chicken stock paste, dried thyme, sugar and water for the soup (see pantry for both amounts). Bring to the boil, then lower the heat so the stew simmers gently. Cook until the chicken is cooked through, 4-5 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once the chicken is cooked, add the spinach a handful at a time until wilted and piping hot, 1-2 mins. Add a good squeeze of lime juice. Taste and season with salt, pepper and more lime juice if you feel it needs it.
Once the rice is fully cooked, drain any remaining water from the pan. Using a sturdy wooden spoon or a potato masher, mash the rice against the side of the pot until it's sticky and clumps together completely, 2-3 mins.
Lightly oil the inside of a medium-sized mixing bowl. TIP: Oiling the bowl prevents sticking and helps the rice roll smoothly!
Place one portion of the rice mixture into the oiled bowl. Swirl the bowl in a circular motion until the rice forms a smooth ball. Repeat with the remaining rice until there's one rice ball for each person.
When everything's ready, carefully scoop each rice ball into your serving bowls.
Serve the chicken stew around the rice balls.
Serve any remaining lime wedges alongside for squeezing over to finish.
