Whilst this westernised version is no doubt a far cry from that which is eaten in Accra, the tomatoes, cayene pepper and peanut butter combine to create a delicious, substantial soup which with the addition of some chicken can even be made in to a main course.
The great thing about this recipe is that it is quick to make and you can adjust it to your taste. You can change the amount of tomato, pepper and peanut butter used as well as finish the soup with some fresh herbs such as basil or cilantro. Some roasted red peppers work well too. Just be careful when adding the peanut butter - it is easy to add too much and create a soup which is more like a paste than a liquid.
This soup has been a hit with everyone who has tried it, especially my wife who requested it for her birthday dinner this year.
Ghanaian Peanut Soup
(Adapted from a recipe at http://www.allrecipes.com)
Serves 4 as a main or 6 as a starter
Ingredients
1T olive oil
1 medium onion, finely chopped
6 cloves garlic, minced
400g canned tomatoes, with juice, chopped
1L vegetable stock
1/2t black pepper
1t cayenne pepper (or any other hot pepper powder)
1/4 cup brown rice, uncooked
1/3 cup peanut butter
Method
Heat the oil in a large saucepan.
Cook onions until soft and lightly browned, adding garlic just before the onion has finished browning.
Stir in all other ingredients except the peanut butter and simmer, uncovered, for 30 minutes.
Stir in peanut butter until well blended, and serve.
