Peppersoup is probably the easiest go-to meal I make, I have pepper soup at least once every other week. Other than the fact that it tastes amazing, it requires minimal effort, has great medicinal benefits, and is wonderful for weight loss/management. If you are not […]
Let this bowl of Carrot Soup warm and bright up your day. Perfect for a cold winter or rainy day. My carrot soup topped with Chorizo, Cream and Scallions 😋 Ingredients 1 Lbs of Carrots ( chopped in chunks) 1 Celery ( chopped in chunks) […]
I hope you are having a great week so far. I am gradually getting exhausted😣 and I cannot wait for the week to be over; I need my 8 hours of sleep and a day to really not do anything. Ugh I need a vacation already! Oh well I know that is not going to happen anytime soon, a girl can only dream. Today’s recipe is a dish that has become a must at least once every month or more if I can, Ghanaian Peanut Butter Soup is to live for😋👌👍. Peanut Butter Soup is a West African dish made from ground peanuts, it is enjoyed across Africa in different ways but I believe it is more common with Ghanaian’s, at least that is how I got to know about peanut butter soup. It is usually enjoyed with FuFu (cassava and green plantain flour) in Ghana, I have mine mostly with Steamed rice and occasionally with Semolina because I do not really like FuFu; however you can enjoy this soup/stew in different ways. I love making this with beef because I cook the beef until it begins to fall off the bone; it is really juicy and more flavorful in my opinion. You can alternate beef for chicken, if you prefer that better. Did I mention how inexpensive this dish is? Yes, it is very affordable to prepare, I spent about $25.00 and you can use less if you shop at a really low price grocery store. It does not take too long but it is all worth it in the end. You need to see me licking my plate and chewing my bones, ahh ahh life is really good 😊😀
If you wanna know how to prepare this continue reading…
Now let’s get to it.
Peanut Butter Soup (Beef)
- 2 lbs of Beef Shank (Cut into medium or small sized chunks)
- 2 tbsp of Smooth Peanut Butter
- 1 Can of Whole Peeled Tomatoes
- 1 Red bell Pepper
- 2 Fresh Tomatoes
- 2-3 Garlic Cloves
- 4 Sprigs of Fresh Thyme
- 2 Scotch Bonnet Pepper
- 1 Large Onion
- 3-4 Cups of Water
- 2 Cooking Spoon of Vegetable Oil (optional)
- A pinch of Nutmeg (optional)
- 3-4 Seasoning Cubes (beef flavor)
- Step 1 Wash and Clean Beef. Blend half of the onion and scotch bonnet pepper. Place cleaned beef in a sauce or soup pot and add blended pepper and onion. Add 2 sprigs of thyme, 2 seasoning cubes and salt. Allow beef to steam on medium heat until its juices starts running out and the seasoning has penetrated into the beef. Stir occasionally to prevent burning. Steaming should take about 10-15 minutes. Add your water at this point, stir, cover and leave to boil until meat softens. Adjust heat to medium high at this point and cook for 20-25 minutes. Add salt according to preference.
- Step 2 Blend your canned tomatoes, fresh tomatoes, bell pepper, remaining onion, garlic and set aside. Add tomato mixture to your pot with your cooked beef and stock, 2 sprigs of thyme, 2 seasoning cubes, nutmeg, stir properly, cover and leave to simmer for 25-30 minutes on medium low heat.
- Step 3 Cook until the tomato is no longer acidic and it has married with your ingredients in the pot. Taste and adjust seasoning with salt if needed, add your peanut butter, stir properly, cover and leave to simmer for an additional 8-10 minutes. Your soup will be really thick at this point, to make it a little loose and to give it the beautiful color you see, add your vegetable oil, this is optional but recommended. Stir properly to incorporate the oil and the soup, cover and leave to simmer for another additional 8-10 minutes.
- Step 4 Your food is ready!!
- Step 5 Serve with Fufu,Pounded Yam, Steamed Rice, Potatoes or Yams
- Step 6
NOTE: This recipe has been revamped with a little food disciple touch to it
Hello Everyone! I hope you are having a great week! Today’s recipe is one that is perfect for the current weather condition. Pepper Soup is a West-African soup prepared using different kinds of meat with peppers, onion, crayfish and local pepper soup spices as its […]
Hello Everyone! Happy new week! It has been a restful weekend and I just feel energized and ready to take on this week. Since we are in the last few days of summer, pepper soup will definitely come in handy while I embrace the cold […]
I hope you are all having a great week. I had a crazy day at work and the only food I could think about to make my day bearable is a nice bowl of spicy okro soup and some hot semolina on the side; this meal is life right now, much needed. It is one of the easiest nigerian soup literally anyone can prepare. It’s super fast and can be prepared anyway, I usually just freestyle with it; once you understand the basics, you can just have fun with it. I made this soup a little loose because I was coming down with a cold and I needed it really soupy but it is way better thick (in my opinion). This is one of my favorite Nigerian soups, and I usually love it with assorted meat but today I decided to switch it up a little with chicken wings. YUM YUM YUM! 😋
Now let’s get to it.
Spicy Okro Soup and Chicken Wings
- 2-3 lb of Okro (washed and chopped)
- 1 lb of Chicken Wings
- 1-2 Cooking spoons of Palm Oil
- Onion ( halved)
- 3-4 Scotch Bonnet Pepper
- 2 tbsp of Ground Crayfish
- 3-4 Seasoning cubes
- Chopped Spinach
- Fresh Shrimp (optional)
- 4 Cups of Water
- Step 1 Blend onion and scotch bonnet pepper together and set aside.
- Step 2 In a cooking pot, add your washed chicken wings, half of your blended pepper and onion mixture, 2 seasoning cubes and salt. Add salt according to preference and if you do not like really spicy food, reduce the amount of scotch bonnet used or remove the seeds. Boil until meat is tender, it should take about 15- 20 minutes.
- Step 3 Place your chicken wings in the oven and grill on 350 F until wings are golden brown and a little crispy.
- Step 4 In the same cooking pot with chicken stock, add remainder of the pepper mixture, ground crayfish, seasoning cube, and water. Cook for 5-7 minutes. If you want your soup thick, add only 3 cups of water but if you want it a little loose add 4 cups.
- Step 5 Add your chopped okro, palm oil and cook for 4-5 minutes. Taste for salt and add more if needed.
- Step 6 Add your chicken wings and cook soup until okro is completely cooked. It will take about 4-5 minutes.
- Step 7 Add fresh shrimp and spinach and simmer for 1-2 minutes.
- Step 8 Your food is ready!!!
Serve with any side of choice ( Eba, semolina or pounded yam) or grab a spoon and enjoy on its own.