in Africa

Pepper soup with chicken or tilapia

updated

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Ingredients for 4 servings:

  • 1 chicken, ready to cook or
  • 1 fish (tilapia)
  • 2 liters of water
  • 2 cans of tomatoes
  • 1 can tomato(s), pureed
  • Chili to taste
  • ½ bottle of oil (palm oil)
  • 2 tbsp peanut butter
  • Oil (peanut oil) for frying
  • Salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Dish from Ghana, family recipe

Separate the chicken and fry in peanut oil until crispy. Drain and set aside. Bring the water to a boil with a little salt. Slowly add the tomatoes and tomato paste. Then add the palm oil – it’s best to wear rubber gloves, as the oil doesn’t come off the skin easily – and then stir in the peanut butter. Add the chicken to the soup and season with chili. Simmer on low heat for about 45 minutes, then season again with salt and chili. If you prefer tilapia, add it to the boiling water, scaled and gutted. Serve with mashed potatoes or fufu (a porridge made from cassava or yams with plantains).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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