On the 'Ndudu by Fafa' cookery show on ABNTV, Sky 235 this week, I paid homage to a classic Ghanaian Sunday lunch 'Omo Tuo', which is 'Rice balls' usually served with Peanut butter soup 'Nkatie Kwan', Palmnut soup or a mixture of both.
I've also noticed the addition of cooked black eyed beans, served alongside the dish, as I serve mine with steamed Okra.
The peanut butter soup can be made with Chicken, Lamb, Goat, Beef, Fish or Vegetables.
Nigerians refer to the rice balls as 'Tuwon Shinkafa' and the similarities of ingredients for both countries(Ghana & Nigeria) fills me with intrigue, even though different methods of cooking are involved.
Spiced Peanut paste
400g of Peanut butter / Groundnut paste
1 large fresh Tomatoes
1 medium onion
20g of peeled Ginger
600ml of water / stock
2 litres of Chicken stock
1 Habanero chilli or Scotch Bonnet
1 large red Onion
2 medium tomatoes
2 tablespoons of Tomato purée
12 steamed Okra (heads and tails cut off)
1.4 kg of Chicken, cut into sizeable chunks.
30g of freshly peeled Ginger
2 cloves of Garlic
1 large onion
3 Green Chillies
100ml of water
1 Habanero chilli / Scotch Bonnet.
350g of ground rice or rice flour
150g of rice
800ml of water
1 teaspoon of salt
Spicy Peanut butter paste;
In a blender add the Peanut paste, Ginger, Onion, Tomatoes and stock or water.
Blend everything together till smooth. Transfer the contents to a saucepan and place on a medium heat.
Cook gently for 30 - 45 minutes, stirring frequently or till you have a thick and oily paste. (see below)
Blend together the Ginger, Onion, Garlic and Green chillies together.
Marinade the Chicken with the Ginger and chilli mix for at least an hour.
Transfer the marinated Chicken into a saucepan and place on a medium heat.
Add the whole Scotch Bonnet and steam the Chicken in its own juices for 10 minutes, on a low heat.
Add 100 ml of water and cook for a further 5 minutes and set aside.
Add 1 litre of Chicken stock to the spicy peanut paste and mix till well combined.
Using a fine strainer, pass the spicy peanut mixture through into a saucepan and place on a medium heat.
Add the tomato paste and mix well.
Add the 2 medium tomatoes , Scotch bonnet and red onion.
Cook gently on a medium heat for 30 minutes or until the onion and tomatoes are soft.
Remove the tomatoes, onion, chilli and place in a blender
Add the remaining litre of Chicken stock and blend to a smooth consistency.
Pass the tomato mixture through the fine strainer into the Peanut soup.
Cook the soup gently (still on a medium heat) for 10 minutes.
Add the steamed Chicken to the soup and cook further for 10-15 minutes.
The soup is done when the peanut oil settles on the surface
Mix the rice , salt and water in a saucepan and place on a medium heat.
Place the lid over the saucepan and steam the rice for 25 minutes, on a medium heat.
The texture of the rice ball should be moist and firm.
Using a wooden spoon, stir the rice mixture to release the starch of the rice.
The rice is done once it's soft to taste.
Scoop a ladle of the rice into a bowl and shape into a ball. (See above)
Scoop 3 ladles of the peanut butter soup into a bowl, add a rice ball, some chicken pieces and the optional steamed Okra.
Best served with a chilled beer or Riesling wine.
All photos and recipes are by the owner of this blog.