Spicy Groundnut Soup with Rice Balls

Groundnut soup is a Ghanaian favorite for its creamy consistency and spicy taste. It is usually eaten with fufu, a less time consuming and heavy version comes with rice balls.

You need:

Half a small jar of groundnut paste, or alternatively peanut butter
2 garden eggs or one small aubergine
5 okras
2 tomatoes
1 big red onion
fish filet, for instance salmon
3 cups of rice
1 small tin of tomato puree
½ cube of vegetable stock
2 teaspoons of red pepper seasoning (a spice mix you can buy everywhere in Ghana. If you can’t get hold of it, replace it with chili)
Salt

How to prepare it:

Wash and slice the fresh tomatoes into very small pieces. Mix them with the groundnut paste, the tomato puree and half a cup of water in a pot, heat the mixture and stir constantly to prevent from burning. Add more water from time to time when the paste becomes too dry or risks burning.

After about ten minutes, when the paste has become oily and smooth, add 2 to 3 cups of water and bring to boil (if the paste has burnt on the ground, pour into a different pot). Leave to simmer.

In the meantime peel the onion and cut into halves. Wash the garden eggs and the okra and remove the ends. Cut the okra into halves and make deep cross cuts in the garden egg. Add all vegetables to the soup.

After about 20-30 minutes when the onion has softened take out the two halves and grind them using mortar and pestle. Add to the soup with the fish and the vegetable stock. Season with 2 tablespoons of red pepper seasoning and leave to simmer for another 20 minutes. Season to taste with salt.

For the rice balls boil the rice until it’s very soft. Then stir vigorously using a big wooden spoon until the rice becomes a homogenous paste. Form balls by pouring the paste into a wet cup and shaking it in circular movements. Alternatively, fill the rice into little plastic bags to form the balls. Serve hot with the soup.

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One thought on “Spicy Groundnut Soup with Rice Balls

  1. oh, da denk ich an “tigadege” – so heißt das in Mali, wenn auch eher als die Sauce, die man zum Reis isst, zubereitet.
    Schön, dass ich jetzt ein Rezept habe, danke!
    Wann kochst Du das wieder in Berlin??
    Ganz liebe Grüße,

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