Rich in flavour and texture, this delicious, hearty, and peanutty Ghanaian soup is a true comfort food that warms the soul. Recipe by Rachel @tastycurls.
Ingredients
Method
Ingredients
- 5 heaped tbsp groundnut paste or smooth peanut butter (natural, no sugar added)
- 700ml water + more when needed
- 1 large onion, chopped
- 4 cloves garlic
- 1 inch piece ginger
- 2 large tomatoes, chopped
- 1 red bell pepper, chopped
- 1 teaspoon smoked paprika (optional)
- 1 tsp aniseed
- 1/4 teaspoon ground clove
- 1 teaspoon ground coriander
- 3 vegan bouillon cubes or regular vegetable stock cubes
- Salt and pepper to taste
- 1-2 scotch bonnet peppers (depending on your spice preference)
For the Rice Balls:
- 3 cups rice
- 7 cups water
- Pinch of salt
Pan-Seared Oyster Mushrooms:
- 200g oyster mushrooms, sliced
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
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Method
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1Prepare the base:
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2In a large pot, boil water. Add the tomatoes, bell pepper and scotch bonnet and boil until they soften and the tomato skin starts to peel off.
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3Once cooked, drain and save the water then allow the vegetables to cool slightly.
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4To a blender, pour in the boiled vegetable sauce with the onion, ginger, garlic and a ladleful of that water. Blend until you get a smooth sauce.
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5Make the soup:
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6Add groundnut paste to the blender along with 700ml water. Blend until smooth and slightly runny but not too watery.
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7Pour the groundnut mix into your Le Creuset cast iron casserole.
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8Bring the mixture to a boil. Do not cover the pot with the lid. It will begin to foam up and rise to the top. Keep stirring as the mixture will thicken up and to ensure the bottom doesn’t burn.
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9Keep adding 250ml of water when the mixture starts to become thick (you now want a milky velvety smooth consistency).
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10Reduce the heat to simmer and allow to cook for about 20 minutes, stirring occasionally to prevent burning. Remember to add more water if it’s becoming too thick. You always want that milky consistency.
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11Next, add in the blended tomato sauce and stir together well combined.
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12Allow this to simmer for around an hour now. Stirring every now and again and adding more water when it’s too thick. You know the soup is ready when you start to see specks of red oil in the soup and the soup changes into a darker colour.
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13Season and finish:
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14Season the soup with the seasonings listed and adjust to your taste.
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15You can add in 1 piece of okra to the soup towards the end of cooking until it softens (optional).
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16Rice Balls:
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17Rinse the rice thoroughly under cold water. In a pot, bring the water to a boil. Add a pinch of salt and the rinsed rice.
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18Reduce the heat to low, cover, and cook for about 20-25 minutes until the rice is very soft and sticky.
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19While the rice is still hot, use a wooden spoon or a rice paddle to mash the rice until it is smooth and sticky.
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20Wet your hands with water and form the mashed rice into medium-sized balls. Or roll it around in a bowl until you get a ball shape. Set aside and keep warm.
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21Pan-Seared Oyster Mushrooms:
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22In a bowl, mix the soy sauce, olive oil, smoked paprika, garlic powder, salt, and pepper. Add the sliced oyster mushrooms and toss to coat evenly.
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23Heat a large skillet over medium heat. Add the marinated mushrooms to the skillet in a single layer.
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24Sear the mushrooms for about 3-4 minutes on each side until they are golden brown and slightly crispy.
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25Serving:
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26Serve the soup hot in bowls.
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27Place the rice balls on a serving plate.
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28Top the soup with the pan-seared oyster mushrooms.
Cooks Tip:
Keep adding water to the soup when it gets too thick. It should be a milky, velvety smooth consistency. Not too thick, not too runny.
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