How To Make Ghana Peanut Butter Chicken Soup Recipe | West African Style

Learn how to make a rich, comforting West African-style Ghana Peanut Butter Chicken Soup!
This hearty and flavorful dish is made with tender chicken, creamy natural peanut butter, fresh vegetables, and spices. It’s perfect with rice and guaranteed to warm your soul.

Whether you know it as peanut butter stew, groundnut soup, or peanut chicken soup — this recipe is easy, authentic, and absolutely delicious.

🧾 Ingredients:
4–6 chicken thighs
3 carrots, chopped
1 green bell pepper
1 white onion
2 cups tomato sauce or puree
12 oz can diced tomatoes (drained)
2 cups chicken broth (low sodium)
4 cups water
1 tbsp vegetable oil
1 tbsp minced garlic
1 tsp paprika
1 tsp cracked black pepper
1 tsp garlic powder
½ tsp seasoning salt
1 tsp Mrs. Dash (blend)
1 bay leaf
1 tbsp hot sauce (optional)
16 oz natural creamy peanut butter
2 cups long grain rice (for serving)

👩🏾‍🍳 How to Make It:
Wash and season chicken with paprika, pepper, garlic powder, seasoning salt, and Mrs. Dash.
Sear the chicken in hot oil with minced garlic. Cook both sides until golden (about 5 mins per side).
Add 2 cups chicken broth and 4 cups water. Boil for 25–35 minutes until chicken is fully cooked.
Add chopped veggies and cook for another 5–10 minutes.
Remove chicken and veggies, saving the broth.
In a clean pot, melt peanut butter on low heat. Add tomato puree and stir well.
Add about 2 cups of reserved broth, stir until smooth and bubbling. Add in diced tomatoes.
Simmer 15–20 minutes. Add veggies, then chicken. Cook another 20 minutes, stirring often.
Serve hot with cooked rice or your favorite side.
🌶️ Optional Add-Ins:
Scotch bonnet pepper (for heat)
Fresh spinach or kale
Sweet potatoes
INTRO
0:01 Be Sure To Cook (intro)

WHAT WE’RE MAKING
0:18 Today’s dish + ingredients overview (Peanut Butter Stew)

SEAR THE CHICKEN
0:37 Season 4 chicken thighs
1:08 Heat 1 Tbsp vegetable oil; add 1 Tbsp chopped garlic (use half)
1:50 Add chicken to pot; toast remaining garlic
2:42 Flip – chicken is golden and crisp

REDUCE FAT & START BRAISE
3:12 Drain excess fat; add more garlic; return chicken
4:11 Add 1 cup chicken broth
4:34 Add 2 cups water
4:58 Add 2 more cups water (liquid should cover chicken)
5:22 Cover and simmer

PREP VEGGIES
5:27 Start chopping veg
5:35 Green bell pepper (large chunks)
8:16 Onion petals (large pieces)
8:41 Season pot (Mrs. Dash/pepper) + add bay leaf

CARROT PREP & KNIFE PEEL TRICK
9:16 Prep carrots
10:10 Peel using back of a knife (tip)
12:26 Rinse; trim ends; slice on bias into pretty pieces

ADD VEG TO POT
15:16 Veg rinsed; start sauce soon
15:24 Check chicken (≈25 min) – broth looks good
15:35 Add peppers & onions to the chicken pot to cook in stock

REMOVE VEG / STRAIN BROTH
16:13 Cook veg a few minutes; remove with slotted spoon
17:10 Chicken out; strain broth to save juices & aromatics

BUILD PEANUT-PEANUT TOMATO BASE
18:02 Open diced tomatoes + tomato puree
18:17 Stir natural peanut butter (16 oz jar)
19:54 PB into pan (medium heat)

SEASON & THICKEN THE BASE
21:07 Season PB (salt, paprika, Mrs. Dash, etc.)
22:22 Add ~2 cups tomato puree; stir
24:01 Keep stirring (medium) till smooth
25:05 Start rice on the side
25:18 Watch for oil separating (base turns glossy/orange)
26:24 See oil separate at edges (right texture)
27:06 Transfer thick base to larger pot

DEBONE CHICKEN
28:13 Remove skin/bones; shred/chunk meat (thighs)

RICE & STOCK MEASURE
30:29 Cook rice: 2 cups rice to ~4 cups water
31:05 Add 2 cups reserved chicken stock to PB base
31:52 Add nearly 2 more cups stock + top up with broth
32:13 Total 4 cups stock added (then whisk)
33:07 Add 1 more cup broth (≈5 cups liquid total); simmer low

TASTE & BALANCE
34:06 Adjust seasoning to taste

TOMATOES & VEG GO BACK IN
34:49 Add drained diced tomatoes
35:18 Return cooked peppers, onions, carrots
35:45 Simmer 10–15 min till slightly thick; this is the stew sauce

COOK UNTIL TENDER
37:08 Ensure veg are tender

OPTIONAL HEAT
37:58 Add 1 Tbsp hot sauce; simmer 15–20 min (medium)

SPLIT / SAVE SAUCE
40:01 Sauce done; move portion to smaller pot (freeze extra for later)

ADD CHICKEN & FINISH
41:08 Add shredded chicken; gentle simmer ~5 min

PLATE
43:03 Stew finished
43:30 Recap of ingredients in pot
44:12 Bowl rice; ladle peanut butter stew over top
44:51 Final reveal
45:10 Optional hot sauce drizzle

OUTRO
45:25 Thanks & subscribe
46:11 End

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