Why It Works
- Using two different methods to cook the vegetables creates a more layered, nuanced flavor profile.
- Boiling the tripe yields a cleaner, subtler taste.
- Finishing the stew at a low temperature in the oven requires far less maintenance than a stovetop simmer.
Slow-cooked goat and tripe are key to the savory, earthy intensity of this traditional Ghanaian stew. A rich and creamy peanut butter– and tomato-based sauce balances the tripe's assertive flavor, though the latter can be omitted for a milder dish. Not a fan of goat or tripe? Try this chicken-based version instead. Our recipe was inspired by Sara'o Maozac's story "East, West, Then Backward: Falling for Groundnut Soup in Ghana" and was adapted from Maame Serwa’s recipe instructions.
East, West, Then Backward: Falling for Groundnut Soup in Ghana
Recipe Details
Ghanaian Goat and Tripe Peanut Stew (Groundnut Soup) Recipe
Active20 mins
Total4 hrs 30 mins
8 ounces (225g) bleached honeycomb tripe, cut into 2- by 1-inch pieces (see note)
2 medium yellow onions (about 12 ounces; 340g), halved and ends trimmed, divided
3 cups (720ml)homemadeor store-bought low-sodium chicken broth, plus more as needed, divided
5 medium cloves garlic, divided
1 ounce (28g) fresh ginger (about a 1-inch knob), divided
2 teaspoons tomato paste
1 pound (454g) goat stew meat, cut into 2- to 3-inch cubes (see note)
1 hot chile pepper, such as bird's eye, habanero, or Scotch bonnet (see note)
2 bay leaves
1 cup creamy peanut butter (9 ounces; 255g)
1 (28-ounce; 794g) can plum tomatoes
1 whole smoke-dried fish, such as tilapia (see note)
Kosher salt and freshly ground black pepper
Hot cooked white rice orfufu, to serve (see note)
Rinse tripe under cold running water, squeezing to expel liquid and remove any bleached flavors. Fill a large saucepan two-thirds full of water, salt generously, and bring to a boil over high heat. Add tripe and boil for 10 minutes. Drain and rinse. If the tripe retains a bleached odor, repeat blanching a second time.
Meanwhile, in a blender, purée 2 onion halves, 1 cup (240ml) chicken stock, 3 cloves garlic, 1/2 ounce ginger, and tomato paste. In a Dutch oven, combine cubed goat and boiled tripe with the purée over medium-low heat. When purée begins to simmer, cover Dutch oven and reduce heat to low. Simmer meat for 30 minutes, stirring occasionally. Add another 1/2 cup (120ml) chicken stock if mixture begins to stick to the bottom of the pot.
Preheat oven to 250°F (120°C). Add remaining 2 onion halves to Dutch oven, nestling them into the purée. Add remaining 1/2 ounce ginger and 2 cloves garlic, along with hot pepper and bay leaves. Return cover to Dutch oven, reduce heat to low, and cook until halved onion is soft and translucent, about 20 minutes.
Transfer halved onion, ginger, garlic cloves, and pepper to a blender. Add peanut butter, canned tomatoes and their juices, and remaining 2 cups (480ml) chicken stock and purée until smooth. Pass blended mix through a fine-mesh strainer into Dutch oven, stirring to incorporate, and bring to a simmer. Cover Dutch oven and transfer to oven.
Cook in oven, stirring occasionally and adding chicken stock if mixture reduces by more than one-third, until goat is tender and oils have surfaced, approximately 4 hours. Remove from oven and transfer to stovetop. Add whole smoked fish, reduce heat to low, and cook an additional 5 minutes. (If omitting the fish, you can skip this 5-minute covered-cooking step.) Remove and discard smoked fish and bay leaves, season with salt and pepper to taste, and serve hot over white rice or fufu.
Special equipment
Blender (or immersion blender), Dutch oven, large saucepan or saucier, fine-mesh strainer
Notes
Goat can be found at most halal butcher shops, as well as many supermarkets. For the most tender meat, ask your butcher to cube a forequarter cut, such as shoulder or chuck, preferably from a young spring goat. If you do not wish to include tripe, simply increase the volume of goat by an additional half pound. For a milder dish, cut the pepper in half and remove its seeds. Alternatively, use just half a pepper, or choose a less spicy pepper, such as a jalapeño. Hot-smoked fish is a traditional ingredient in groundnut soup and adds a savory, fishy, smoked undercurrent of flavor to the dish. It can be found in most West African and Caribbean markets, but can be omitted if you're unable to find it or prefer to leave it out. Fufu is a starchy dish made from pounded and boiled cassava root and green plantains.
This Recipe Appears In
- East, West, Then Backward: Falling for Groundnut Soup in Ghana
FAQs
In Ghana, they often eat it with fufu (a dough-like swallow made from cassava) or omo tuo (made from rice).
What does groundnut soup contain? ›
Blend tomatoes, onions, garlic, parsley and onions. Pour the mixture in the pot of chicken bring to a boil and let it simmer until tender (depending on the chicken). Add the peanut butter and 2 cups of water. Let it simmer for 5 minutes.
What is the history of peanut soup in Africa? ›
Groundnut stew, also known as peanut stew or soup, is a traditional African dish that has been enjoyed for centuries. Its origins can be traced back to West Africa, where groundnuts have been a staple food for centuries. The dish is also known as Maafe in Cameroon, where it is a popular traditional dish.
In what geographical area and cultural cuisine is a stew made using chicken and groundnuts? ›
Dishes: Stews are popular in Central Africa: spinach, peanut, and vegetable stews are common. Groundnut stew is peanut stew made with chicken, okra, ginger, and other spices. Bambara stew is a porridge of rice, peanut butter, and sugar; another favorite of Central Africa.
What is Ghana's national dish? ›
Fufu is Ghana's national dish, a starchy side dish, and. an important accompaniment to various stews and. sauce-based dishes. #TasteAtlas.
What is Ghana's famous dish? ›
Yam fufu—fufu made with yam instead of cassava, plantains, or cocoyam—is traditionally eaten with Ghanaian soup. It is popular in Northern and southeastern Ghana. Mpotompoto (yam casserole or porridge)—slices of yam cooked with much water and pepper, onions, tomatoes, salt and preferred seasoning.
Is it good to eat groundnut soup everyday? ›
Found that daily consumption of a diet enriched with peanuts over 24 weeks could improve health parameters in patients with type 2 diabetes. The rich nutritional profile of peanuts responsible for this, which includes monounsaturated fat, fiber, arginine, niacin, folate, and vitamin E.
Is groundnut soup good for high blood pressure? ›
Peanuts contain magnesium and potassium—two minerals that help control your blood pressure. The fiber and protein in peanut's nutritional breakdown are helpful, as well. A study shows that eating peanuts regularly helps decrease blood pressure, even among individuals with high blood pressure: “…
What's the difference between peanuts and groundnuts? ›
Groundnut, also known as earthnut, belongs to the Fabaceae family, subfamily Faboideae, tribe Aeschynomeneae, and genus Arachis. There are several species of groundnuts. Peanut, conversely, is a common name for the legume species Arachis hypogaea, which is also a member of the Fabaceae family.
What are peanuts called in Africa? ›
In many parts of Africa, peanuts are usually known as groundnuts because the nut pods grow underground. Peanuts play an important nutritional role in many parts of Africa since they have good fats and contain 7 grams of protein which helps combat child malnutrition.
“Nguba,” the word for peanut in the African Kongo and Kimbundu languages, led to “goober,” the South's nickname for peanuts. # TheMoreYouKnow.
What is the main food in Africa? ›
The basic ingredients include seafood, meat products (including wild game), poultry, as well as grains, fresh fruits and vegetables. Fruits include apples, grapes, mangoes, bananas, papayas, avocado, oranges, peaches and apricots.
What is the most common food in Africa? ›
What are the most popular African foods?
- Jollof Rice. Jollof Rice is a beloved West African dish known for its rich, spicy tomato flavor. ...
- Egusi Soup. Egusi Soup is a popular dish in African cuisine, particularly in West Africa. ...
- Fufu. ...
- Suya. ...
- Injera. ...
- Doro Wat. ...
- Bobotie. ...
- Bunny Chow.
Food crops of African origin that made their way to the New World included yams, okra, hibiscus, tamarind, Guinea millet, watermelon, sorghum, and the oil palm. Other plants, like bananas, are of Asian origin but reached the Americas via Africa.
What do Africans eat with soup? ›
Fufu is a starchy African food with a doughy, mashed potato-like consistency, usually eaten as an accompaniment to soups or stews.
What is the name of the soup you eat with fufu? ›
In Ghana, the common Fufu dishes are Fufu with Light Soup, Fufu with Palm Nut Soup and Fufu with Groundnut Soup.
What do Ghanaians eat fufu with? ›
A: Fufu holds great cultural significance in Ghanaian society. It is a staple food made from pounded cassava, yam, or plantains, and it is often served with soups or stews. Fufu is traditionally eaten by hand, with small portions formed into balls and dipped into the accompanying sauce.
Where is peanut soup popular? ›
Peanut soup or groundnut soup is a soup made from peanuts, often with various other ingredients. It is a staple African cuisine but is also eaten in East Asia (Taiwan), the United States (mainly in Virginia) and other areas around the world.
