Can you recommend a recipe for a traditional Ghanaian peanut soup?

Fran Osseo-asare: This traditional West African soup is one of Ghana’s most popular dishes. It’s commonly made from a basic chicken stock, but can easily be adapted to a vegetarian version. You can cook and serve the okra separately, if you like, to allow people to choose whether or not they add it. The soup is traditionally served with fufu (boiled yams), or omo tuo (rice balls), but boiled potatoes or thick slices of wholegrain bread are also easy accompaniments. To turn this into a peanut stew, simply add a smaller amount of water. SERVES:5-6 TAKES:1HR

INGREDIENTS 1.5kg bone-in chicken parts, skin and fat removed 2 medium onions, chopped 2-3 garlic cloves, minced, pressed or ground 1 heaped tsp fresh ginger, grated or blended 1½ tsp salt (or to taste) at least ¼ tsp dried ground red pepper, to taste

(or fresh hot chili pepper) 300g canned chopped tomatoes 1-2 tbsp tomato paste ½ -1 cup smooth, natural-style peanut butter

(no added sugar) 225g fresh okra or 140g frozen okra, topped and

tailed, and left whole or chopped chopped spring onions, to garnish (optional) mini rice balls, to serve

METHOD

Put the chicken pieces into a heavy pot with half the onion, the garlic, ginger, salt and ground red pepper and 120ml water. Cover and steam over a medium-low heat for 10 mins, making sure the water doesn’t cook away.

Blitz the chopped tomatoes in a blender to achieve a smooth consistency, then stir into the chicken mix with the tomato paste, the remaining onion and 1.2 litres of water. Bring to a boil, then reduce the heat to a simmer.

Ladle 2 cups of the chicken broth into a medium saucepan, then mix in the peanut butter. Set over a medium heat, stirring constantly, until the oil separates and rises to the surface (around 15-20 mins).

When the oil has begun to separate out, ladle some more of the broth into the peanut sauce. Mix, then carefully pour the peanut sauce into the chicken broth and stir.

Allow the soup to simmer for 20-30 mins more until the flavours blend and the chicken is cooked. After a few minutes, add the okra. Top up with more water for a thinner consistency, if desired, and season to taste.

Skim off any oil that rises to the surface. If the soup isn’t going to be eaten immediately, scoop out the chicken pieces to prevent them overcooking, then return them to the soup in time to heat them through. Garnish with the spring onions and serve with rice balls and dried ground red pepper or red pepper flakes, for added spice, if you like.