Authentic and Flavorful Nkatenkwan (Ghanaian Groundnut Soup) Recipe

Ingredients

  • 1 kg of chicken
  • 500 grams of smoked fish
  • 2 large onions, chopped
  • 2 cloves of garlic, minced
  • 1 thumb-sized piece of ginger, grated
  • 2 Scotch bonnet peppers
  • 200 grams of ground egusi (melon seeds)
  • 500 grams of fresh okra
  • 1 large eggplant, cubed
  • 1 large sweet potato, cubed
  • 4 large tomatoes, chopped
  • 1 tablespoon of tomato paste
  • 2 liters of water
  • 2 cubes of chicken bouillon
  • 1 tablespoon of palm oil
  • Salt to taste

Steps and instructions

  1. Start by cleaning your chicken and smoked fish thoroughly.
  2. In a large pot, heat your palm oil over medium heat.
  3. Add your chopped onions, minced garlic, and grated ginger to the pot and sauté until they become fragrant and the onions turn translucent.
  4. Add the chicken to the pot and brown it slightly on all sides.
  5. Add the chopped tomatoes and tomato paste to the pot and stir everything together, letting it cook for about 5 minutes.
  6. Add the smoked fish, eggplant, sweet potato, and Scotch bonnet peppers to the pot and stir to combine.
  7. In a separate bowl, mix the ground egusi with a little water to form a paste, and then add this to the pot.
  8. Add the water and chicken bouillon cubes to the pot and bring everything to a boil.
  9. Reduce the heat and let the soup simmer for about 30 minutes, or until the chicken is cooked through and the vegetables are tender.
  10. While the soup is simmering, clean your okra by trimming off the tops and tails, and then cut it into thin slices.
  11. Add the sliced okra to the pot and stir it in, letting the soup simmer for an additional 10 minutes.
  12. Season the soup with salt to taste.
  13. Check the consistency of the soup and add more water if needed. The soup should be fairly thick because of the ground egusi and okra.
  14. Once the soup is done, remove it from the heat and let it cool for a few minutes before serving.
  15. Enjoy your Nkatenkwan with some fufu or rice on the side.

Tools for making

  • Cutting board - To provide a clean and sturdy surface for chopping and preparing ingredients.
  • Knife - Essential for cutting and slicing vegetables, meat, and fish.
  • Large pot - Used for cooking the soup and accommodating all the ingredients.
  • Wooden spoon - Ideal for stirring and mixing the soup while it simmers.
  • Bowl - Needed to mix the ground egusi with water before adding it to the soup.
  • Measuring spoons - To accurately measure ingredients like garlic, ginger, and tomato paste.
  • Soup ladle - Used for serving the nkatenkwan into bowls.
  • Soup bowls - To serve the delicious nkatenkwan.
  • Fufu or rice - Optional accompaniments to enjoy with the nkatenkwan.

Recipe variations

  • Substitute chicken with beef or goat meat for a different meat option.
  • Use vegetable broth instead of water for a vegetarian version of the soup.
  • Replace the smoked fish with shrimp or any other seafood of your choice.
  • Add vegetables like spinach, kale, or cabbage for added nutrition.
  • Include other traditional African spices like ground nutmeg, cloves, or allspice for a unique flavor profile.
  • Add peanut butter or ground peanuts to thicken the soup and enhance the peanut flavor.
  • Try different types of peppers for varying levels of spiciness.
  • Experiment with different types of protein, such as tofu or tempeh, for a vegan alternative.
  • Add extra herbs like cilantro or parsley for freshness.
  • Serve the Nkatenkwan over rice, quinoa, or couscous instead of fufu.

Recipe overview

Welcome to your step-by-step guide to making Nkatenkwan, a delicious and hearty Ghanaian soup that's packed full of flavor. This traditional dish combines chicken and smoked fish with a variety of vegetables, including okra, eggplant, and sweet potato, all brought together in a spicy, tomato-based broth. Cooked with ground egusi (melon seeds) for added thickness and flavor, Nkatenkwan is often served with fufu or rice, making it a satisfying meal that's perfect for dinner with the family or to impress guests at a dinner party. Our easy-to-follow recipe will take you through the process step by step, from preparing your ingredients to serving up the finished dish. Expect a cooking time of around 1 hour, and a soup that serves 6-8 people. Happy cooking!

Common questions

  1. Can I use other meats instead of chicken?
    Yes, you can substitute chicken with other meats such as beef, goat, or lamb if you prefer.
  2. Is it necessary to use smoked fish?
    While smoked fish adds a distinct flavor to the dish, you can omit it if you don't have access to it or if you prefer a different taste.
  3. Can I use canned okra instead of fresh?
    It is recommended to use fresh okra for the best texture and flavor in the soup. Canned okra may become mushy when cooked for a longer time.
  4. Can I use powdered egusi instead of ground egusi?
    Ground egusi is preferred for this recipe as it provides a better texture. However, if you only have powdered egusi, you can still use it, but the texture may be slightly different.
  5. Can I use vegetable oil instead of palm oil?
    Palm oil is traditionally used in Nkatenkwan for its unique flavor. However, if you don't have palm oil, you can use vegetable oil as a substitute.
  6. How spicy is Nkatenkwan?
    Nkatenkwan can be quite spicy due to the use of Scotch bonnet peppers. If you prefer a milder version, you can reduce the number of peppers or remove the seeds and membranes before adding them to the soup.
  7. Can I freeze Nkatenkwan?
    Yes, Nkatenkwan can be frozen. Allow it to cool completely, then transfer it to airtight containers or freezer bags and store in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving dishes and utensils

  • Large pot - Used for cooking the soup and simmering the ingredients.
  • Cutting board - To chop and prepare the vegetables and ingredients.
  • Knife - For cutting and slicing the chicken, vegetables, and other ingredients.
  • Grater - To grate the ginger for added flavor.
  • Bowl - Used for mixing the ground egusi with water to form a paste.
  • Soup ladle - For serving the Nkatenkwan soup.
  • Soup bowls - To serve the soup to individual portions.
  • Spoons - For eating the soup.
  • Fufu or rice - Traditional accompaniments to serve with the Nkatenkwan soup.

Origin stories

Nkatenkwan, a hearty and flavourful soup, hails from the beautiful land of Ghana, a country known for its diverse and delectable cuisine. Deeply embedded in Ghanaian culture, this dish is traditionally prepared with bushmeat, but over time, it has been adapted to include easily accessible ingredients such as chicken and fish. A beloved staple in Ghanaian households, it is often served during special occasions and festive seasons. The distinctive use of egusi, or melon seeds, and okra gives the soup its unique texture and richness, a testament to the creativity and culinary prowess of the Ghanaian people. Something fascinating about Nkatenkwan is its versatility. Depending on personal taste or dietary restrictions, one can substitute or omit ingredients, proving it to be a truly inclusive dish. So, whether it's a family gathering or a quiet dinner on a cool evening, Nkatenkwan—this warm, spicy, and rich soup—is sure to be a crowd-pleaser!

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.