HOW TO MAKE GHANAIAN 🇬🇭 CHICKEN PEANUT LIGHT SOUP RECIPE. A COMBINATION OF PEANUT & LIGHT SOUP MIX

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter offers similar creaminess with less saturated fat.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based option, while thighs are more economical than breasts.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides a similar acidity at a lower cost.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley is more widely available and can be used dried for convenience.

Clean and wash the chicken thoroughly.

Season the chicken with a little bit of salt and sanfa soup seasoning, then allow it to sit for about 10 minutes.

Spread some vegetable oil on a baking tray to prevent sticking and transfer the chicken to the tray.

Blend onion, garlic, ginger, coriander seeds, and habanero pepper together.

In a pot, add tomatoes, carrot, onion, and water, and bring it to a boil.

Add the washed chicken to the pot, season with salt, and stir well.

Add the blended mix of garlic, ginger, and onion to the pot along with some seasoning and a little water, then bring it to a boil.

After boiling the chicken for about 15 minutes, add tomato paste and mix well, covering the pot to cook for a few more minutes.

In a bowl, mix 2 tablespoons of peanut butter with lukewarm water until smooth.

Add the peanut butter mixture to the soup base and stir well, allowing it to cook for about 12 to 15 minutes.

After 15 minutes, add the blended vegetables to the soup, or add them straight if preferred.

Add enough water to achieve your desired soup thickness, covering halfway and bringing it to a boil.

Add dry fish and baked salmon to the soup.

Crush some green habanero pepper for additional heat and add it to the soup.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens