Entree: Ghana – Northern Ghana – Konkonte with Groundnut Soup (dried cassava paste with peanut stew)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 45 min

Additional 15 min

Total 1 hr 25 min

Ingredients

- 2 cups (240 g) konkonte flour (dried cassava flour)
- 3 cups (720 ml) hot water for konkonte, plus extra as needed
- 1 lb (454 g) chicken thighs, bone-in, skin removed (can substitute goat or beef)
- 4 cups (960 ml) water or chicken stock, divided
- 4 oz (115 g) smoked dried fish, deboned and flaked (optional) 
- 1 1/4 cups (300 g) ground roasted peanuts or unsweetened natural peanut butter
- 3 tbsp (45 ml) palm oil or vegetable oil
- 1 large onion, chopped, approx. 8 oz (225 g)
- 3 medium tomatoes, chopped, approx. 12 oz (340 g) or 1 14-oz (400 g) can crushed tomatoes
- 2 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1–2 Scotch bonnet or bird’s eye peppers, whole or chopped for heat (adjust to taste)
- 2 tsp (8 g) bouillon powder or 2 bouillon cubes
- 1 tsp (5 g) ground cumin (optional)
- 1/2 tsp (2.5 g) salt, adjust to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1 small bunch fresh spinach or kontomire (cocoyam leaves) or kale, roughly chopped, about 6 oz (170 g) (optional)

Instructions

1. Rinse chicken and place in a large pot with 2 cups (480 ml) water or stock. Bring to a boil, skim foam, then reduce heat and simmer 20–30 minutes until cooked through. Remove chicken, reserve stock, and when cool strip meat from bones into bite-sized pieces; keep bones for extra stock if desired.
2. In the same pot or a separate saucepan, heat palm oil over medium heat. Add chopped onion and sauté until translucent, about 5–7 minutes. Add garlic and grated ginger and cook 1 minute more.
3. Add chopped tomatoes (or canned tomatoes) and cook down 8–10 minutes until a thick sauce forms. Add bouillon, ground cumin, salt and pepper.
4. Stir in ground roasted peanuts or peanut butter, adding 2 cups (480 ml) reserved chicken stock a little at a time while whisking to create a smooth soup. If using whole peanuts, blend with some stock first until smooth. Add additional water or stock to reach a medium-thick soup consistency (about 2–3 cups / 480–720 ml total additional liquid).
5. Return the shredded chicken and flaked smoked fish (if using) to the pot. Add whole or chopped hot peppers and simmer for 10–15 minutes to meld flavors. If using greens, stir them in during the last 5 minutes to wilt.
6. Meanwhile, prepare the konkonte: bring 1 cup (240 ml) of the remaining hot water to a simmer. Place konkonte flour in a heatproof bowl. Gradually pour hot water over the flour while stirring vigorously with a wooden spoon or spatula until a stiff, smooth dough forms. Add additional hot water 1–2 tbsp at a time if needed to reach a firm but pliable texture.
7. Knead the konkonte dough in the bowl or on a clean surface until smooth and elastic, about 2–3 minutes. Divide into 4 portions and shape into rounds or mounds.
8. To serve, place a portion of konkonte on each plate and ladle the hot groundnut soup with chicken around or beside it. Eat by tearing pieces of konkonte and dipping into the soup. Adjust seasoning and heat to taste.