Entree: Ghana – Ewe Volta Cuisine – Amorkple with Groundnut Soup (cornmeal dumplings with peanut chicken stew)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Additional 6 min

Total 1 hr 5 min

Ingredients

- Amorkple (cornmeal dumplings):
- 2 cups (240 g) fine yellow cornmeal (maize meal)
- 2 1/2 cups (600 ml) boiling water
- 1/2 tsp (2 g) salt
- 1 tsp (5 ml) vegetable oil or softened butter (optional, for shaping)
- Groundnut Soup:
- 1 lb (454 g) bone-in chicken thighs, approx. 4 thighs, skin removed and cut into pieces
- 2 tbsp (30 ml) palm oil (substitute vegetable oil if unavailable)
- 1 large onion, chopped, approx. 8 oz (225 g)
- 3 cloves garlic, minced
- 1-inch (2.5 cm) piece fresh ginger, grated
- 1 scotch bonnet or habanero pepper, whole or chopped (adjust to heat preference)
- 2 tbsp (30 ml) tomato paste
- 1 can (14 oz / 400 g) crushed tomatoes
- 1 cup (240 ml) smooth roasted peanut butter or ground roasted peanuts blended with 1/4 cup (60 ml) water to a paste (about 240 g)
- 3 cups (720 ml) chicken stock or water
- 1 bouillon cube (optional)
- 1 tsp (5 g) smoked paprika (optional)
- 1 tsp (5 g) ground black pepper
- 1 tsp (5 g) salt, or to taste
- 1 small smoked fish (optional), cleaned and flaked, or 1/2 cup (75 g) smoked fish flakes
- 2 tbsp (8 g) fresh chopped parsley or basil for garnish

Instructions

1. Make the amorkple: in a heatproof bowl, sprinkle the salt into the cornmeal. Slowly pour the boiling water over the cornmeal while stirring vigorously with a wooden spoon to prevent lumps. Continue stirring until a thick dough forms.
2. Transfer the bowl to low heat (or return to a pot) and cook, stirring constantly, until the dough becomes smooth and pulls away from the sides, about 6–8 minutes. If too stiff, add a tablespoon of hot water at a time to reach a pliable consistency.
3. Wet your hands and shape the hot dough into 8–10 individual dumplings or patties. Keep covered with a clean towel while you prepare the soup.
4. Prepare the groundnut soup: heat the palm oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add garlic and grated ginger and cook 1–2 minutes.
5. Add the chicken pieces and brown lightly on all sides, about 5–7 minutes. Stir in the tomato paste and cook 2 minutes, then add the crushed tomatoes, stock, bouillon cube (if using), scotch bonnet (whole for mild heat or chopped for more heat), smoked paprika, salt, and pepper.
6. Bring to a simmer, cover, and cook until the chicken is cooked through and tender, about 20–25 minutes.
7. Reduce heat to low. Stir the peanut butter or peanut paste into the pot until fully incorporated and the soup is smooth. If the soup is too thick, add hot water or stock, 1/2 cup (120 ml) at a time, until desired consistency is reached.
8. If using smoked fish, add flaked smoked fish now and simmer 5 more minutes to meld flavors. Adjust seasoning and remove the whole scotch bonnet if used.
9. To serve, place 2–3 amorkple dumplings per person on a plate and ladle generous portions of hot groundnut soup over or alongside them. Garnish with chopped parsley or basil.