~1329 cal · 85g protein · 144g carbs · 45g fat (estimated, per serving)
🍽️
Deep orange groundnut soup with rice balls
🇬🇭 Ashanti
Groundnut soup is Sunday food across the Ashanti region, ladled around omo tuo — soft rice balls made for scooping. The peanut arrived from South America centuries ago and West Africa made it its own, building whole cuisines on its richness.
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Make it yours
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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2 lbs chicken thighs, bone-in
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1 cup natural peanut butter
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3 tomatoes
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2 tbsp tomato paste
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1 large yellow onion
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2-inch piece fresh ginger
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3 cloves garlic
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1, left whole Scotch bonnet pepper
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3 cups, cooked soft cooked jasmine rice (for omo tuo rice balls)
Instructions
1
Season the chicken (or mushrooms and sweet potato) and simmer in 5 cups water with half the onion for 15 minutes.
2
Blend the tomatoes, remaining onion, ginger, and garlic; add to the pot with the tomato paste.
3
Whisk the peanut butter with a ladle of hot broth until pourable, then stir it in. Drop in the whole Scotch bonnet.
4
Simmer gently 30 minutes, stirring so the bottom never catches, until the soup is silky and the oil beads on top. Remove the pepper before it bursts (unless you dare).
5
Mash the soft hot rice in a bowl and form into balls. Serve the soup around them.
Ashanti Sunday-table tradition.
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🌏 While it simmers — know your destination
📍
Ashanti. Kumasi’s kingdom, where groundnut soup is royal comfort.
🗺️
Ghana. Gold Coast kitchens built on plantain, cassava, and groundnut.
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Africa. Fifty-four countries of tagines, stews, and fire-kissed grills.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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