The 7 tips that make peanut soup incredible

1. Use the right peanut butter (or groundnut paste)
   Go for 100% peanuts (no sugar, no flavorings). Sweetened peanut butter can make the soup taste dessert-ish and fight your spices.

2. Toast = deeper flavor (even if it’s just tomato paste)
   Frying tomato paste in oil for 2–3 minutes before adding liquids adds color and removes raw acidity.

3. Blend your aromatics for a smooth base
   Onion + ginger + garlic + fresh pepper blended together gives you a soup that tastes “tight” and well integrated.

4. Add peanut paste slowly, then simmer patiently
   Peanut soup needs time to thicken and “cook out” so it doesn’t taste like raw peanut butter.

5. Don’t boil violently after adding peanut paste
   A hard boil can make the soup separate and look oily. Keep it at a steady simmer.

6. Stock is everything
   The best peanut soup tastes like it has layers: chicken stock, smoked fish stock, or even a little dried shrimp powder (optional) gives that depth.

7. Balance at the end
   Right before serving: a pinch more salt, a tiny squeeze of lime, or a spoon of stew oil can take it from good to unforgettable.

Ultimate Ghanaian Peanut Soup Recipe (serves 5–6)

Ingredients

Protein (choose one)

• 1–1.2 kg chicken pieces (thighs/drumsticks are best), or

• 800 g goat/beef, cut in chunks (needs longer simmer)

For the soup base

• 2 medium onions, divided (one for blending, one for cooking)

• 4 cloves garlic

• 1 big thumb ginger

• 1–2 fresh hot peppers (adjust to taste)

• 3 medium tomatoes or 1 cup canned chopped tomatoes

• 2 tbsp tomato paste

Peanut component

• 1 to 1¼ cups natural peanut butter / groundnut paste (250–320 g)

Seasoning

• 1–2 stock cubes (optional, adjust salt)

• 1 tsp dried thyme (optional but great)

• 1 tsp smoked paprika or a small piece of smoked fish (optional, but adds “party soup” depth)

• Salt to taste

• 3–5 cups water or stock (start with 3, add as needed)

Optional add-ins

• 1 small smoked fish (or a handful of smoked shrimp)

• Garden eggs/eggplant pieces (adds body)

• A pinch of ground cloves or allspice (tiny pinch only!)

Method

1) Season and start the stock (10 minutes)

Season chicken with salt, a little blended onion/ginger/garlic/pepper (or just salt + pepper), and let it sit while you prep.
In a pot, add chicken + 2 cups water, bring to a gentle boil, and simmer 10–15 minutes to start building stock.

2) Blend the flavor base (5 minutes)

Blend: 1 onion + ginger + garlic + fresh pepper + tomatoes until smooth (or slightly chunky if you like texture).

3) Build the soup foundation (8–10 minutes)

In a separate pot (or push chicken to one side if using one pot), heat 2–3 tbsp oil.
Add sliced onion and cook until soft. Stir in tomato paste and fry 2–3 minutes.
Pour in the blended base and cook 5–7 minutes, stirring often, until it darkens slightly and smells “cooked,” not raw.

4) Add chicken + liquid (10 minutes)

Pour in your chicken and its stock (or add stock/water). Add thyme, smoked paprika (or smoked fish), and stock cube if using. Bring to a gentle simmer.

5) Add peanut paste the right way (the key step) (5 minutes)

In a bowl, whisk peanut butter with 1–2 cups warm stock/water until smooth and pourable.
Slowly stir it into the pot. Keep heat at a steady simmer, not a violent boil.

6) Simmer until silky and thick (25–40 minutes)

Let it simmer, stirring every few minutes so it doesn’t catch at the bottom.
If it gets too thick, loosen with a splash of water/stock.
Taste and adjust: salt, pepper heat, and (optional) a tiny squeeze of lime right at the end.

Texture goal: glossy, smooth, coats the back of a spoon, and smells nutty—not raw.

Serving ideas (classic)

• Fufu (the ultimate pairing)

• Omo tuo (rice balls)

• Plain rice for an easy weekday version

Troubleshooting

• Soup looks split/oily: heat was too high or peanut paste wasn’t diluted first. Fix: turn down heat, whisk in a small splash of warm water/stock and stir gently.

• Tastes “raw peanut”: simmer longer—peanut soup needs time.

• Too thick: add stock/water a little at a time.

• Not deep enough: fry your base longer next time; add smoked fish/shrimp; or a tiny pinch of smoked paprika.

Storage

Refrigerate 3–4 days. Peanut soup often tastes even better the next day. Reheat gently and add a splash of water if it thickens.