Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Peanut | 1 oz (28g) | 161 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Pimento | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 to 12 chicken pieces
- 250 gm smooth peanut butter
- 1 medium onion, chopped
- 2 L slightly warm water
- 1 tsp salt
- 2 medium ripe tomatoes, peeled or 2 tbs tomato paste
- 1 tsp pepper
- Diced pimentos, optional
- 1 tsp hot curry powder, optional
Directions
Add onion and seasonings to chicken. Moisten with a little water and cook over medium heat in a large saucepan for 15 minutes. Stir once or twice. While chicken is cooking, mix peanut butter with water in a bowl until smooth. Add to chicken. Bring to a boil. Continue boiling for 30 minutes. Grind tomatoes in a blender until smooth. Add tomato pulp to soup. Simmer until chicken is tender and oil begins to form in soup. Stir from time to time. Sprinkle with pimentos before serving. Accompany with fufu and boiled potatoes or yams. Cooking time: 1 1/2 hours.
Category:Ghanan Recipes
Category:Ghanan Soups