Ghana Staples: Peanut Soup and Fufu
A great place to step into West African cuisine is with the Ghana staples of peanut soup and fufu. Throughout the region, you’ll find a variety of spins on the peanut soup, but all will be accompanied by the food and doubles as a side and utensil. After preparing the soup, scoop of some fufu with your hands and dig into the peanut soup.
- 2 pounds yams (or and equal amount yams to plantains)
- 1 teaspoon butter
- Places yams in cold water and bring to a boil.
- Boil the yams until they are soft, about 30 minutes.
- Remove the pot from heat. Cool yams with running water.
- Drain all of the water.
- Remove peels from yams.
- Put the yams back into the pot or a bowl. Mash the yams with a masher or a spoon until smooth.(This part can take two people: one to hold the bowl and the other to stir. The fufu is tough!)
- Shape fufu into balls and serve immediately. Use the fufu to scoop up meat and sauce.
Ghana Peanut Soup Recipe
- ¼ cup oil, vegetable or olive
- 2 cups chicken stock
- 1 onion, diced
- 1 bell pepper, minced
- 4 cloves garlic, minced
- 1 hot chili pepper
- 2 carrots, chopped
- 4 tomatoes, chopped
- 1 cup natural peanut butter
- Salt and pepper to taste.
- Using a saucepan, warm the oil over a medium flame.
- Cook the onions until translucent.
- Add garlic and cook for two minutes.
- Add bell pepper, carrots, hot chili pepper, and tomatoes. Cook for 10 minutes.
- Add chicken stock and reduce soup to a simmer for 15 minutes or until everything is tender.
- Add peanut butter. Simmer for five minutes, stirring often.
- Stew should be thick and smooth. Add salt and pepper to taste.