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Chef Jay's Recipe for Ghanaian Peanut Soup!

Ghanaian peanut soup, also known as groundnut soup, is a rich and flavorful dish often served with rice balls, fufu, or banku. Here's an authentic recipe for Ghanaian peanut soup. I have tried this recipe and it works very well with hearty bread of Ghanaian Banku!!

This is the perfect recipe for a chilly autumn evening with friends! –Jane Williams

There is something about autumn in New England that makes me want to put on a sweater and cook a warm meal for my family. I usually have family stopping by for social visits and this recipe is a favorite during the fall and winter months. You can use almost any meat but the crowd favorite at my house seems to be beef, lamb or goat.

Ghanaian Peanut Soup

List of Ingredients

1. 500g of meat (chicken, lamb, goat, beef or a combination. Bone-in pieces are preferable.)

2. 2 cups of raw peanuts (groundnuts)

3. 2 medium-sized onions, chopped

4. 3 cloves of garlic, minced

5. 1 thumb-sized ginger, minced

6. 2-3 tomatoes, blended

7. 2 tablespoons of tomato paste

8. 2-3 red chili peppers (adjust according to heat preference), blended

9. 1 liter of chicken or beef stock (or water)

10. 2 cubes of Maggi or any seasoning cube (optional)

11. 1 teaspoon of salt (or to taste)

12. 1 cup of palm oil (or any vegetable oil, but palm oil is traditional and gives a distinct flavor)

13. A few spinach or kale leaves, chopped (traditionally, "bitter leaves" or frozen spinach can be used)


1. **Preparation of Peanut Paste:** Roast the peanuts in a pan until they're golden brown. Allow them to cool. Blend the roasted peanuts in a food processor until it turns into a smooth paste. Set aside.

2. In a large pot, heat the palm oil and sauté half of the chopped onions until translucent.

3. Add the meat pieces to the pot and brown them on all sides. This will enhance the flavor of the soup.

4. Add the minced garlic, ginger, remaining onions, and blended chili peppers. Cook for about 3-4 minutes until the flavors meld together.

5. Stir in the tomato paste and blended tomatoes. Allow the mixture to simmer for about 10 minutes, occasionally stirring to prevent any sticking at the bottom.

6. Add the peanut paste to the pot and stir well to combine. The mixture will be thick at this point.

7. Gradually add the chicken or beef stock (or water) and stir until the peanut paste is fully incorporated into the liquid, ensuring there are no lumps.

8. Add the seasoning cubes (if using) and salt. Cover the pot and let the soup simmer on low heat for about 30-40 minutes. Stir occasionally to prevent sticking.

9. Check the meat for doneness. If it's tender, you can add the chopped spinach or kale. If the meat needs more time, let it simmer until it's tender before adding the greens.

10. Let the soup simmer for an additional 10 minutes after adding the greens.

11. Taste for salt and adjust if necessary. Serve your Ghanaian peanut soup with rice balls, fufu, or banku.

This recipe is also even better the day after so be sure to refrigerate it properly if you don't finish the whole pot in one sitting. Enjoy!

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