Nkatenkwan – Cozy Ghanaian Peanut Stew

Name: Nkatenkwan – Cozy Ghanaian Peanut Stew
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 2 T. grated fresh ginger (I use a microplane to grate it, but you can use the pre-grated ginger in a jar); 2 cloves garlic, grated; 1/3 c. smooth salted peanut butter (or unsalted, plus salt to taste); salt to taste; 1 pint cherry tomatoes or about 2 T. tomato paste; 2 T. olive or canola oil; 1/2 yellow onion, chopped; about 1 lb. chicken breast, chopped (or protein of your choice); hot peppers – habaneros or whatever you like (I use 2 habaneros but I like a lot of heat. Use 1 or 2 serranos if you like less heat); 2 14.5-oz. cans chicken broth or (as I do) Better than Bullion Chicken base with water (so much cheaper & great flavor!), divided; serve over cooked rice; peas optional: sometimes I add to boost the veggie content; cilantro to garnish

There are many recipes for African Peanut Soup from many different countries in Africa. Nkatenkwan from Ghana is an absolute favorite and a staple in the meal rotation at our house. I have an opinionated five-year-old and an even more opinionated seven-year-old, so finding foods we all agree on can be hard. This dish surprises everyone who eats it – it’s extremely, addictively delicious! This is my interpretation of a recipe taught to me by my Ghanaian friend Peter Eko-Acqua. Are you laughing, Peter?? No goat. Peter sometimes uses goat. ; ) – Genie Maybanks