My Ghanaian mushroom and chicken groundnut soup recipe

Written by Maame Awinador on 31 May 2020

My Ghanaian mushroom and chicken groundnut soup recipe

Groundnut soup is a popular Ghanaian dish eaten in other parts of West Africa but made in different ways. If you’re looking for a sumptuous and healthy meal to make for yourself, friends and family then my mushroom and chicken groundnut soup is just right for you. As a side, I have also added the recipe of my favorite caramelized onion rice (also known as angwamo in Twi). I hope you love it too!

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Serving for 4 to 6 people

Ingredients

1 medium jar of peanut butter
3 large Onions
1 large bell pepper
1 medium carrot
8 kpakpo shito pepper
2 scotch bonnets
1 bell pepper
4 pints of water
1 full Ginger
8 pieces of chicken
2 small tomatoes
A small bowl of white button mushrooms
1 tablespoon of meat seasoning
1 tablespoon of white pepper
1 tablespoon of Cayenne pepper
1 tablespoon of chicken seasoning
Salt to taste

Preparation

Cut your 3 large onions into pieces
Peel your ginger
Put the cut onions and ginger into a blender
Add 2 scotch bonnets and Kpakpo shito pepper
Add one cup of water and blend until it is smooth
Put your chicken into medium/large pot (preferably large)
Add your white peeper, cayenne pepper and chicken seasoning
Pour the ginger and onion mix onto the chicken
Add some salt for tasting
Put the chicken and onion/ginger blend on a medium fire
Cut your carrots into 3 thin slices drop them on top on of your chicken
Cut your bell pepper into 3 and put them on the chicken on the fire
Allow the bell pepper and carrots to cook until tender
Take the carrots and bell pepper out
Put them in a blender and blend until smooth
Put the blended mix on top of your chicken and let everything cook for 15 minutes (you don’t want your chicken to get too soft and break apart)
Set your pot with chicken aside
Put a small pot with 2 medium cups of water on the stove
Allow the water to come to a boil, then add your jar of peanut butter
Stir thoroughly until the mixture comes to a boil (the goal is to have all the oil come to the top)
Add water if it’s too thick
Once the oil is at the top of your peanut butter turn off the heat
Pour the peanut butter into the pan with the partially cooked chicken
Put it back on the stove and allow to cook for 40 -45 minutes on medium to low heat
Wash your white button mushrooms
Put them into the soup on the stove
Allow everything to cook on low heat for 10 minutes

This is best served with caramelized onion rice

Read My simple sweet and spicy mpoto mpoto recipe

Caramelized onion rice

My Caramelized Onion Rice Recipe

Ingredients

1 medium white onion
5 tablespoons of cooking oil
4 medium cups of water
3 cups of rice (preferably basmati or any long grain rice)
1 teaspoon of white pepper
1 teaspoon of black pepper
1 teaspoon of paprika
Salt to taste

Preparation

Put the 5 tablespoons of oil into a pan
Cut up your onions into small pieces
Heat the oil on the stove for 50 seconds
Add your onions and toss until brown or caramel in color
Add your white pepper, black pepper and paprika
Stir properly
Wash your three cups of rice
Add the rice to the oil and onions on the stove
Stir for one minute
Add your four cups of water
Add salt to taste
Leave rice to cook on medium to high heat for 10 minutes until water evaporates
Make sure the pan has a lid with a small hole for evaporation. If not, don’t close pot totally but partially allow some of the water to evaporate
Then cover pan completely for 20-30 minutes until rice is cooked
Serve with the mushroom and chicken groundnut soup