I like to make large quantities of soup, which I store over a period of time in the freezer. One of my go to soups is groundnut/peanut butter soup. It's very easy to make if you can follow recipes and very delicious. I love it for the one reason that it pairs so beautifully with almost everything. You literally cannot go wrong with this soup. I hope you enjoy this 3 step groundnut soup. Though the steps are short, its deliciousness is forever (corny, right).
What you need
1/2 cup Groundnut paste
1/2 kg chicken thigh, ( each decided into 2)
3 large fresh mackerel cleaned ( cut into desired sizes)
1 large onion minced
2 medium onions
1 small garlic clove
1 small ginger
1 kako/stinky fish (optional)
1/2 cup chili (adjust)
2 tablespoons tomato paste
1 teaspoon cloves
2 star anise
4 basil leaves/akokommesa
In a blender, add the groundnut paste and tomato paste. Add a cup of water and pulse until it combines fully. Pour mixture in a pot and cook until oil collects on the surface. Blend onion, garlic, chili, cloves and anise with little water. Put cleaned mackerel in a bowl and add a tablespoon of blended mixture including salt and set aside.
Put chicken in a pan over medium high heat. Add diced onion, stir and cook for 2 mins. Add the rest of blended mixture to the chicken. Add salt, cover and allow to cook for 10 mins. Add water enough to cover the chicken then add the stinky fish. Allow to boil for about 20 mins or until chicken is almost cooked through. Taste and adjust salt. Add the seasoned mackerel and stir in a circular manner. Allow to cook for 10 min then remove and set aside again.
Add cooked groundnut mixture (discard the excess oil if you want to). If the soup mixture is too thick add water to lighten it up. Cook for 18-25 mins then add the cooked mackerel and basil. Taste and adjust salt. Cook for and additional 5 mins and turn off heat. If soup is too thick, just add water to thin it.
Serve with steamed rice or potatoes.