The kids wanted me to give them some Ghanaian recipes…so here’s the first one! Let me know how you like it. My version is veg, but normally this is made with chicken or goat.
1 large onion, peeled & coarsely chopped 1 head garlic, each clove peeled 1 thumb sized piece of Ginger, peeled 1-2 habanero peppers 4 Medium tomatoes, coarsely chopped 1 1/2 cups natural creamy peanut butter (the hippie kind that you grind yourself at the health food store) 3 cups water
Combine in a blender til smooth. Pour into a large sauce pan over medium heat. Add more water as needed to reach a souplike consistency. Once it starts to boil reduce the heat and continue to cook.
Add: chopped veggies of your choice. I like zucchini, carrots, mushrooms, bell peppers. You may also choose to add chicken pieces here if you so desire. Salt to taste. Cook the soup until the veggies are tender and you can see oil separating and rising to the top, about 1 hour.
While the soup is cooking, measure out 3 cups of short grain rice, 1 tbs salt and 6 1/2 cups water. Cook in a rice cooker or on the stove as you would regular rice. The extra water allows the rice to be soft enough to smoosh into balls. Once soft, stir and smash the rice with a wooden spoon until it no longer looks like rice. Scoop out 1/4 cup and place in a round bowl that has been moistened with water. Roll around in the bowl until it’s round…like a ball. Repeat with rest of rice.
To serve, place 1-2 balls into a bowl and cover with soup. Enjoy! Eat with your right hand…no spoon necessary!