Groundnut soup
A deeply comforting West African classic, this groundnut soup by Remi Idowu pairs chicken and smoked turkey with a fragrant blend of onion, garlic, chilli and ginger. The meat is cooked until tender, then a rich peanut butter and tomato sauce is mixed into the broth to create a silky, nutty soup with depth and warmth. This recipe is taken from Sugar and Spice by Remi Idowu (£26, Ebury Press). Photography by Mowie Kay.
Remi says: 'When it comes to African soups and stews, this one is hands-down one of my absolute favourites. It’s hearty, delicious and made with just a handful of basic ingredients. For the best results, visit your local African or Indian butcher for smoked turkey, and don’t forget to ask them to cut it into pieces – it’ll save you a lot of time and effort in the kitchen.
This dish is traditionally served with fufu, which can be a bit tricky to master. If you’re not up for the challenge, you can serve it with mashed potatoes instead – it’s not exactly authentic, but it’s a great substitute that still pairs beautifully with the rich flavours of the soup.'
Ingredients
Metric
Imperial
For the paste
- 1 large red onion
- 1 knob of ginger, thumb-sized piece
- 4 garlic cloves
- 1 Scotch bonnet chilli
For the soup
- 1kg chicken, pieces
- 1 tsp salt
- 1 tbsp of black pepper
- 600g of smoked turkey, ask your butcher to cut it into pieces
- 500ml of water
- 3 bay leaves
- 2 tbsp of chicken bouillon powder
- 2 large tomatoes
For the peanut butter sauce
- 250g of sugar-free peanut butter
- 2 tbsp of tomato purée
- 500ml of boiling water
Equipment
- Blender
Method
Start by preparing the paste base for the soup. Roughly chop the onion, ginger, garlic and chilli, put into a food processor or blender and whizz until you get a chunky paste. If you’re without a food processor, finely mince by hand
- 1 large red onion
- 1 knob of ginger, thumb-sized piece
- 4 garlic cloves
- 1 Scotch bonnet chilli
Season the chicken pieces with the salt and pepper, ensuring they are well coated, then put into a large pot with the smoked turkey pieces and the paste. Pour in the water, or just enough to cover the meat, then add the bay leaves and bouillon powder
- 1kg chicken, pieces
- 1 tsp salt
- 1 tbsp of black pepper
- 600g of smoked turkey, ask your butcher to cut it into pieces
- 500ml of water
- 3 bay leaves
- 2 tbsp of chicken bouillon powder
Bring to a boil, then reduce the heat and cook gently for about 25 minutes, or until the chicken is tender and cooked through
Meanwhile, in a heatproof bowl, mix together the peanut butter and tomato purée. Add the boiling water and stir until smooth and well blended
- 250g of sugar-free peanut butter
- 2 tbsp of tomato purée
- 500ml of boiling water
Transfer to a saucepan and cook over medium–high heat, whisking continuously, for 5–8 minutes until the oil starts to separate
When your chicken and turkey are cooked, drop the whole tomatoes into the pot and let them soften for a few minutes
Remove the tomatoes with a slotted spoon, transfer to a blender and blend until smooth
Add the peanut butter sauce and the blended tomatoes to the chicken and smoked turkey. Stir together thoroughly, ensuring the peanut sauce is fully incorporated into the soup
Increase the heat to high and cook for about 15 minutes, stirring occasionally, until you see more oil rise to the surface. Taste the soup and adjust the seasoning with salt, if needed
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