Nkatenkwan
(Ghanaian Peanut Soup) Recipe

Origin: Ghana Period: Traditional

Ingredients

240ml peanut butter (unsweetened)
240g dried smoked fish, flaked
450g meat, cubed
3 medium tomatoes, sliced
3 hot chillies (eg Scotch bonnet) pounded to a paste
6 shallots, finely chopped
3 garden eggs (or 1 aubergine, peeled), sliced
2 medium onions, sliced
2.5l cold water
1 garlic clove, finely chopped
salt and black pepper, to taste

Nkatenkwan
(Ghanaian Peanut Soup) Preparation:

Method:

Was the meat and place in a pot, season with salt and black pepper then add the chopped shallots and garlic. Add a little water and bring to the boil. Mix the peanut butter with the remainder of the water, strain, and add to the pot. Add the tomatoes, chillies, garden eggs and onions. Return to a boil, reduce to a simmer, cover and cook until soft.

Remove the vegetables from the soup, pound to a paste and return to the stock along with the smoked fish. Allow to simmer for about an hour, or until the soup thickens appreciably. Serve over rice or accompanied by boiled plantains, yams or FuFu.

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