Michelle shares a traditional Ghanian recipe with us.
“Whenever my Mom makes Ghanian Peanut Butter Soup, I know she’s missing back home. It’s a sweet and savoury dish that is traditionally served with fufu. We usually eat it with our hands and, if you’re among friends, out of the same bowl. It’s a recipe Ghanians recall from memory, each family making it a little bit differently. Here’s a basic recipe so you can make your own version at home. Feel free to add your desired level of spice and your favourite locally sourced meat!"
GHANIAN PEANUT BUTTER SOUP
Created by Zoe’s Ghana Kitchen with Michelle
- ½ lb. Bessie ground beef
- 325 grams of shrimp
- 6 cups low sodium vegetable broth
- 1 medium red onion, chopped
- 2 tablespoons ginger, peeled and minced
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1 bunch collard greens (or kale), ribs removed and leaves chopped into 1-inch strips
- ¾ cup unsalted peanut butter (chunky or smooth)
- ½ cup tomato paste
- Hot sauce, like sriracha
- ¼ cup roughly chopped peanuts, for garnish
- Cooked rice, for serving
- 12-inch skillet
- Stock pot
- In a medium Dutch oven or stock pot, bring the broth to a boil. Add the onion, ginger, garlic and salt. Cook on medium-low heat for 20 minutes.
- In a skillet, cook ground beef and shrimp.
- In a medium-sized, heat-safe mixing bowl, combine the peanut butter and tomato paste, then transfer 1 to 2 cups of the hot stock to the bowl. Whisk the mixture together until smooth, then pour the peanut mixture back into the soup and mix well. Stir in the collard greens and season the soup with hot sauce to taste.
- Add beef and shrimp to soup and simmer for about 15 more minutes on medium-low heat, stirring often. Serve over cooked rice if you’d like, and top with a sprinkle of chopped peanuts. Note: for the recipe, we made rice by steaming it with water, pepper and oil.
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