Peanut Butter Soup
Abuja, Nigeria · Voir toutes les recettes
Aperçu
Peanut butter soup, nkatenkwan in Twi, is one of Ghana's defining dishes, and versions of it are cooked right across West Africa under different names. It is built by combining peanut butter, or blended roasted peanuts, with stock and a tomato base, then simmering until the oil separates and rises. That separation is the marker of a finished soup and it takes time; rushed, the soup tastes raw and pasty. The dish belongs to a wider family. Nigerian groundnut soup and Senegalese mafé share the same foundation, and the differences are in what goes with it, meat, chicken or fish, and the vegetables that accompany. It is served most classically with fufu, the pounded cassava and plantain swallow, and also with rice or omo tuo, the rice balls. The soup is naturally rich and quite heavy, and it is usually made with chilli to balance that. Without heat it can be cloying. Peanuts are one of the most serious food allergens, and there is no version of this dish without them.
Note de Patrimoine AFN
Peanut butter soup, nkatenkwan in Twi, is a Ghanaian staple belonging to a wider West African family that includes Nigerian groundnut soup and Senegalese mafé, all built on ground peanut combined with stock and tomato.
Ingrédients
Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient. Cuisine, allergies et votre propre jugement
Préparation
- 1
Heat the oil in a large, heavy pot. Add onions and ginger, and cook for 5-10 minutes until the onions are very soft and translucent, but not browned.
- 2
Add tomato paste and mix with the onions until they are well coated. Add the sweet potatoes to the pot, season with salt and cayenne pepper, and mix with the onion and tomato paste mixture.
- 3
Pour the vegetable broth or water into the pot and bring mixture to a boil. Lower the heat to a simmer and cover for 20 minutes, until the sweet potatoes are cooked. Stir in the peanut butter until it’s well blended with the mixture. Add spinach and/or chicken, if desired, and stir to combine.
- 4
Serve over white rice with crushed peanuts, if desired.
Notes de l’Africook
- Loosen the peanut butter with hot stock before it goes in, or it clumps and will not disperse.
- Simmer until the oil separates and rises. This is the test of a finished soup and it cannot be rushed.
- Use natural peanut butter without added sugar. Sweetened versions push it in the wrong direction.
- Do not skimp on the chilli. The soup is rich and needs the heat to balance it.
Questions fréquentes
Is this the same as Senegalese mafé or Nigerian groundnut soup?
They are close relatives built on the same foundation, ground peanut with stock and tomato. Ghanaian nkatenkwan is typically a thinner soup eaten with fufu; mafé is generally thicker and served over rice; Nigerian groundnut soup varies by region. Same idea, different consistency and accompaniment.
Can I use crunchy peanut butter?
You can, but smooth disperses far more evenly. Crunchy leaves pieces that never fully break down, which some people like and others do not. If using it, loosen it thoroughly with hot stock first so at least the base incorporates properly.
Is there a version without peanuts?
No. The peanut is the dish, there is no substitution that preserves what it is. Peanut is among the most serious food allergens, so this recipe is entirely unsuitable for anyone with a peanut allergy, and it should not be offered as adaptable.
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