GROUNDNUT SOUP

GROUNDNUT soup is a delicacy that Ghanaians consume, and people in other African countries such as in Sierra Leone. It is popularly known by some Ghanaians as nkatenkwan.

1 tsp extra-virgin olive oil

1 medium-sized sweet onion

3 cloves garlic, minced

1 red bell pepper, diced

1 jalapeño, seeded, if desired, and diced (optional)

1 medium-sized sweet potato, peeled and chopped into 2cm pieces

1 can diced tomatoes, with their juice Fine-grain sea salt and freshly-ground black pepper

⅓ cup natural peanut butter

4 cups vegetable broth, plus more as needed 1½ tsp chilli powder

¼ tsp cayenne pepper (optional)

1 can chickpeas, drained and rinsed

2 handfuls baby spinach or de-stemmed, torn kale leaves

Fresh cilantro (coriander) or parsley leaves, for serving

Roasted peanuts, for serving

In a large saucepan, heat the oil over medium heat. Add the onion and garlic and sauté for about 5 minutes, or until the onion is translucent.

Add the bell pepper, jalapeño (if using), sweet potato and tomatoes with their juice.

Raise the heat to medium-high and simmer for 5 minutes more. Season the vegetables with salt and black pepper.

In a medium bowl, whisk together the peanut butter and 1 cup of the vegetable broth until no clumps remain.

Stir the mixture into the vegetables along with the remaining 3 cups broth, chilli powder, and the cayenne (if using).

Cover the pan with a lid and reduce the heat to medium-low. Simmer for 10 to 20 minutes, or until the sweet potato is fork-tender.

Stir in the chickpeas and spinach and cook until the spinach is wilted. Season with salt and black pepper to taste.

Ladle the stew into bowls and garnish with cilantro and roasted peanuts.

Tip: Have some leftover cooked rice? This soup is fabulous with some stirred in.