West Africa · Soup
Nkatenkwan (Ghanaian Groundnut Soup with Chicken)
Velvety, slow-simmered peanut soup with tender chicken, garden eggs, and a glistening red oil cap.
The story
Nkatenkwan holds an honored place at Akan Sunday family gatherings, traditionally paired with steaming mounds of fufu or omo tuo. The mastery of this soup lies in cooking the roasted peanut paste until the rich, natural groundnut oil floats to the surface, signaling deep development of savory flavors and perfect emulsification.
Cook this next
Red Red (Ghanaian Cowpea Stew with Fried Sweet Plantains)
Savory black-eyed peas simmered in rich palm oil and smoked fish, crowned with sweet fried plantains.
Banku with Okro Stew (Fermented Dough with Mucilaginous Okra Stew)
Stretchy sour fermented corn and cassava dumplings served alongside rich palm-oil seafood okra stew.
Chichinga (Ghanaian Beef Skewers with Suya Spice)
Tender charred beef ribbons crusted in roasted peanut flour, crushed spices, and smoked chili.
Ghana Jollof Rice (Spicy Tomato Braised Jasmine Rice)
Aromatic jasmine rice infused with a deeply roasted tomato-ginger sofrito, warm spices, and aromatic stock, crowned with fried plantains.