Ghanaian Peanut Soup
Serves 6 to 8
Prep Time: 45 min
Cook Time: 1.5 hours
1 ½ onions (blended to smooth consistency)
1 16 oz. tub creamy peanut butter
1 lb. cow’s feet (cut and cleaned)
1 1½ lb. fresh mackerel fish (cut and cleaned)
½ lb. beef tripe (cut into bite-size pieces)
3 Maggi cubes
3 oz. tomato sauce
2 oz. whole crayfish
Place peanut butter along with 8 oz. of water into a saucepan and mix until homogenized. Place over medium heat, mixing often to prevent burning. Cook until peanut oil rises to the top. Skim excess oil of the top and set aside.
Place cow’s feet and beef tripe in a Dutch oven along with blended onions, crayfish and Maggi. Add enough water to cover the meat by 1 inch and place over medium heat. Cover and cook for 35 minutes adding more water if necessary. Add tomato sauce, peanut sauce and mackerel pieces. Cook for an additional 15 minutes.
Serve hot over tuo zaafi or with fufu.