Ghanaian Groundnut Soup with Fufu
Creamy, savory peanut soup simmered with tender chicken and vegetables, served with soft cassava fufu for dipping. A warm, satisfying West African comfort meal ready in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- ¾ lb boneless, skinless chicken breast
- ½ cup natural peanut butter (or roasted peanuts, ground)
- 1 medium onion
- 1 medium tomato, fresh
- 3 cups water
- 1 lb cassava root (frozen or fresh), peeled
Instructions
- 1
Pat the chicken breast dry with paper towels, then cut it against the grain into 1-inch cubes so it cooks evenly and stays tender.
- 2
Cut the onion in half lengthwise from root to tip, then slice crosswise into thin half-moons about 1/4 inch wide.
- 3
Cut the tomato into 1/4-inch dice by slicing it into rounds, then cutting each round into small cubes.
- 4
Cut the cassava root crosswise into 2-inch cylinders, then cut each cylinder in half lengthwise to create pieces you can hold easily.
- 5
Pour 3 cups of water into a large pot and bring it to a rolling boil over high heat, about 5 minutes.
- 6
Add the chicken cubes to the boiling water and stir once, then reduce the heat to medium and cook uncovered until the chicken is no longer pink inside when you cut the largest piece in half, about 8 minutes.
- 7
Add the sliced onion and diced tomato to the pot and stir well, then cook for 2 minutes until the onion softens slightly.
- 8
Pour 0.5 cup of peanut butter into a small bowl, then add 0.5 cup of the hot broth from the pot and whisk until smooth with no lumps.
- 9
Pour the peanut butter mixture back into the pot slowly while stirring constantly so it blends smoothly into the soup.
- 10
Simmer the soup over medium heat for 2 minutes, stirring occasionally, until it thickens slightly and the flavors blend.
- 11
Taste the soup and add salt and pepper until it tastes savory and balanced to your preference.
- 12
While the soup simmers, bring a separate pot of water to a boil over high heat, then add the cassava pieces and boil uncovered until a fork pierces the flesh with no resistance, about 12 minutes.
- 13
Drain the cassava in a colander, then return it to the pot and mash it with a potato masher until completely smooth with no lumps.
- 14
Add 2 tablespoons of water or butter to the mashed cassava and beat it with a wooden spoon until fluffy and light, about 30 seconds.
- 15
Divide the fufu between two serving bowls, shaping it into a mound in the center of each bowl by pressing it with a spoon.
- 16
Ladle the hot groundnut soup and chicken around the fufu mound, leaving the top of the fufu visible.
Tools you’ll need
- large pot
- separate medium pot
- cutting board
- chef's knife
- potato masher
- wooden spoon
- rubber spatula
- small bowl
- whisk
- ladle
- colander
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