FAMILY RECIPE: Ghanaian Groundnut Soup & Riceball

By F.C.

Hey, mums! Season’s greetings to you all. Here’s a tasty traditional Ghanaian recipe to try out this weekend.

You’ll need

3 dl groundnut paste
800 g meat (with bones) of choice (cut into pieces)
1 large fresh makrel – cut( optional)
3 large fresh tomatoes
1 tbsp tomato puree
Ginger
2 large onion
4 garlic cloves (optional)
Seasoning
Salt
Pepper
4 grains of selim

SEE ALSO: Chicken Light Soup

How to prepare

Blend one onion, garlic and ginger into a smooth paste.
Pour some of the blended mixture into the meat in a large sauce pan. In a seperate bowl mix the rest of the blended mixture with the fresh fish and set aside.
Add season of choice and salt to taste and little water onto the meat and stir.
Add the fresh tomatoes, pepper, grains of selim and onion left. Allow to cook or steam on medium heat for 10 minutes.
While the meat is steaming, pour out the groundnut paste into a different saucepan, add the tomato puree, some water and mix well.
Cook the groundnut by continuously stiring till the oil resurfaces on the paste.
Take out the onion, tomatoes and pepper from the steaming meat and blend together.
Pour the blended tomatoes on to the steamed meat.
Strain the cooked groundnut paste onto the soup as well.
Add more water to the soup, as it thickens when ready.
Allow to cook for about 12 – 20 minutes.
Add the fresh fish, some chunks of okro, garden eggs and some whole pepper if desired. Let it simmer on low heat until the foam on top of the soup disappears and a thin layer of oil appears.
Enjoy with rice balls, fufu or cooked rice.