This family recipe was lovingly collected from one of our international team members.
What better way to share our passion for transforming lives around the world than experiencing some of the local cuisine.
A ‘hot’ favourite on the street-vendor scene in West Africa, this Ghanaian speciality will add some zing to your dinner table. A delectable blend of spices with a peanut-butter base that can be served as a soup or a stew to your liking – modified with the level of stock – the fluffy rice balls add texture while sponging up the exotic flavours.
- ·optional: vegetable (chopped carrots, potato, okra, eggplant, etc.)
- 1 tbs oil
- 3 onions, chopped
- 1–2 tsp of fresh grated ginger
- 2–3 garlic cloves, peeled and chopped or pressed
- 1½ tsp salt
- 3–6 cups of vegetable stock (modify depending on whether you want soup or stew)
- 1 can pureed tomatoes
- ground red pepper to taste, or fresh hot chilli pepper
- 2 tbs tomato paste
- ½ to 1 cup of creamy natural-style peanut butter (no sugar added)
- salt and pepper, to taste
- 70 g basmati rice, per Person
- In hot oil, fry 2 of the chopped onions, ginger and garlic for 2 minutes (then the vegetables, if adding, and fry for another 5 minutes). Add a pinch of salt.
- Pour in the vegetable stock, bring to the boil, then reduce the heat and simmer for 10 minutes.
- In a food processor, blend together the remaining onion, canned tomatoes, red pepper and tomato paste. Add to the pot and simmer for 5 minutes.
- Add the peanut butter and simmer for a further 30 minutes, seasoning to taste with salt and pepper.
- Meanwhile, boil the rice until soft and then mash with a wooden spoon until it sticks together. Divide into equal portions then mould into balls.
- Serve the rice balls in or beside the groundnut soup.