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Sankofa Natural Spices

Groundnut Soup with Sankofa Natural Spices

Rich, silky groundnut soup prepared the Sankofa way: chicken steamed in Sankofa Ginger Garlic, simmered in a peppery tomato base and finished with smooth groundnut paste.

Prep
15 min
Cooking
1 hr 15 min
Total
1 hr 30 min
Serves
4–6 people

Ingredients

Method

  1. Steam the meat

    Wash the chicken and put it in a large pot with half an onion (sliced), the Sankofa Ginger Garlic, 1 sachet of Sankofa Soup, Sankofa Pepper Powder to taste and a pinch of salt. Mix well, cover and steam on medium heat for about 10 minutes, stirring once.

  2. Boil the vegetables

    Add 1 litre of water, the whole tomatoes, the remaining onion and the peppers. Boil for about 10 minutes, until the tomatoes are soft.

  3. Cook the groundnut paste

    In a separate pot, loosen the groundnut paste with 1 cup of water. Cook on medium heat for 15–20 minutes, stirring often, until the oil starts to rise to the top.

  4. Blend

    Take the tomatoes, onion and peppers out of the soup, blend them smooth and return them to the pot through a sieve.

  5. Combine

    Stir the cooked groundnut paste into the soup through a sieve. Add the second sachet of Sankofa Soup and the rest of the water to get the thickness you like.

  6. Simmer

    Simmer uncovered for 30–40 minutes, stirring now and then, until the soup thickens slightly and the groundnut oil floats on top. Taste and adjust the salt.

  7. Serve

    Serve hot with fufu, omo tuo (rice balls) or banku.

Products used in this recipe