A rich chicken soup thickened with peanut butter, deepened with dried crayfish and smoked fish, and finished with garden eggs — a Ghanaian comfort dish often eaten with rice balls or banku.
Brown the chicken
Season the chicken and brown it in the palm oil in a large pot.
10 minBlend the base
Blend the tomatoes, onion, ginger, garlic and scotch bonnet peppers into a smooth puree.
Fry the base
Pour the blended puree into the pot with the chicken and fry, stirring, until it darkens and thickens slightly.
10 minLoosen the peanut butter
Whisk the peanut butter with a ladle of the chicken stock until smooth, then stir it into the pot along with the rest of the stock.
Simmer the soup
Simmer gently, stirring now and then so the peanut butter doesn't catch on the bottom, until the chicken is tender and the soup is thick.
Add crayfish and fish
Stir in the ground crayfish, smoked fish and garden eggs.
Finish simmering
Simmer for a final few minutes so the garden eggs soften and the flavors combine.
10 minRest and serve
Let the soup rest briefly, then serve hot with rice balls or banku.
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