Ghanaian Lunch Special: Spicy Peanut Soup with Rice and Grilled Plantains

Allergens

Peanuts (in peanut butter)

Ingredients

• 1 cup smooth peanut butter
• 3 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 small hot pepper, finely chopped (adjust to taste)
• 1 lb boneless chicken breasts, cut into bite
• sized pieces
• 2 cups uncooked rice
• 4 ripe plantains
• Salt and pepper, to taste
• 1 tablespoon vegetable oil
• Fresh cilantro, for garnish

Instructions

1. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, cooking until they become soft and fragrant, about 3 minutes.
2. Stir in the peanut butter, and cook for another 2 3 minutes until well combined with the onions and garlic.
3. Gradually add the vegetable broth, stirring constantly to avoid lumps. Once fully incorporated, bring to a simmer.
4. Add the diced tomatoes, hot pepper, salt, and pepper. Simmer for 5 minutes, allowing the flavors to meld together.
5. Add the chicken pieces and cook until no longer pink, about 7 8 minutes. Lower heat and let it simmer until fully cooked through, another 4 5 minutes.
6. Meanwhile, cook the rice according to package instructions.
7. While the soup is simmering, preheat a grill or grill pan over medium heat. Slice the plantains in half lengthwise and remove the peel. Grill them cut side down for about 4 minutes or until grill marks appear. Flip and grill the other side for another 3 4 minutes.
8. Serve the soup over cooked rice, topping with grilled plantains. Garnish with fresh cilantro.

Chef’s Insight

The key to a successful Ghanaian Lunch Special is finding the perfect balance between the spiciness of the peanut sauce, the tender chicken pieces, and the sweetness of the grilled plantains.

Notes

Feel free to adjust the heat level by using more or fewer hot peppers according to your preference.