Classic Groundnut Soup with Fufu

A rich and hearty Ghanaian peanut soup featuring chicken and beef, served traditionally with smooth, soft fufu.

• Prep: 30 min
• Cook: 1 hr 30 min
• Total: 2 hr
• Servings: 5
• Cuisine: Ghanaian
• Difficulty: Medium
• Cost: $8.08/serving

Dietary

• High-Protein

Tags

• comfort food
• savory
• rich
• stir-fry
• classic
• crowd-pleaser

Ingredients

• 1.5 pound chicken thigh (boneless, skinless)
• 1.5 pound stew beef (cut into 1.5-inch cubes)
• 2 yellow onions (medium, chopped)
• 2 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 1 can crushed tomatoes (14.5 ounce)
• 0.5 cup peanut butter (unsweetened, creamy)
• 6 cup chicken broth
• 1 scotch bonnet pepper (whole)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 package instant fufu mix (10 ounce)
• 5 cup water

Instructions

1. Season the chicken thighs and stew beef with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Set aside.
2. In a large pot or Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Add the chicken and beef, browning on all sides, about 5-7 minutes. Remove and set aside.
3. To the same pot, add the chopped yellow onions and cook until softened, about 5 minutes. Stir in the minced garlic and grated fresh ginger, cooking for another minute until fragrant.
4. Pour in the crushed tomatoes and chicken broth. Bring to a simmer, then return the browned chicken and beef to the pot. Add the whole scotch bonnet pepper.
5. Stir in the peanut butter until fully dissolved. Reduce heat to low, cover, and simmer for at least 60 minutes, or until the meats are tender and the flavors have melded. Stir occasionally to prevent sticking. Carefully remove the scotch bonnet pepper before serving, or leave it if you prefer extra heat.
6. While the soup simmers, prepare the fufu: In a large, heavy-bottomed pot, bring 5 cups of water to a rolling boil. Gradually add one package of instant fufu mix, stirring continuously with a wooden spoon or spatula to prevent lumps. Continue to stir vigorously for about 5-7 minutes until a smooth, thick dough forms. Repeat with the second package of fufu mix.
7. Once smooth, reduce heat to low and cover the fufu for 2-3 minutes. Knead it again for a minute to ensure consistency. Form into individual serving balls.
8. Taste the soup and adjust seasoning with remaining salt and black pepper as needed.
9. Serve the hot groundnut soup alongside individual balls of fufu.

Notes

To thin the soup if it becomes too thick, you can add a bit more chicken broth or water. Fufu can be stored in plastic wrap at room temperature for a few hours if not serving immediately, or refrigerated for up to 2 days.

Nutrition (per serving)

• Calories: 1056
• Protein: 70.6 g
• Carbohydrates: 126.9 g
• Fat: 33.3 g
• Fiber: 3.9 g
• Sodium: 3667 mg
• Saturated Fat: 9.6 g
• Sugar: 95.6 g
• Cholesterol: 205 mg