Ghanaian Ground Nut Soup

 This delicious recipe is from a trusted favorite blogger Fred in The Kitchen and his Youtube channel Simple African Meals. I've made one of his recipes before with West African Style Bongo Chicken, it was so good as soon as I saw this recipe I knew I had to try it as well. And I'm so glad I did, the delicious flavors were amazing as a soup with some rice mixed in.

4 - 6 bone in chicken thigh and leg pieces OR
         8 - 12 bone in chicken thighs
1/4 c. peanut oil
1 (6 oz.) can tomato paste 
1/2 c. peanut butter
1 habanero
2 inch piece fresh ginger
1 head garlic, peeled
1 large onion, coarsely chopped
3 chicken maggi cubes
1/8 tsp. black pepper 

Chopped peanuts and sliced green onions to garnish

Heat the oil in a large skillet. Cook the chicken, starting on the skin side first, until browned on both sides. Add the tomato paste and cook for 30 seconds. Add half of the chopped onion and two cups of water. Simmer for 20 minutes. 

In a blender, puree the other half the onion, the ginger, garlic, and habanero until smooth. Add to the chicken mixture and simmer and additional 30 minutes. 

In a blender combine the peanut butter and two more cups of water, and blend until completely smooth. After the chicken has simmered for 30 minutes, add the peanut butter water, maggie cubes, and black pepper to the pan. Simmer an additional 45 minutes to an hour or until the chicken is tender. Check for seasoning and adjust the salt, pepper, or bouillon to your liking. 

Serve with chopped peanuts and sliced green onion as well as rice if desired.