Nkatekwan (groundnut soup) Recipe by Chris Patil.

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This is a vegetarian adaptation of a traditional Ghanaian soup usually made with chicken.

Prep time: 30 Minutes	African
Cook time: 90 Minutes	Servings: 4

• Current rating: 8.0
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Nutrition Facts

Amount Per Serving	%DV
Serving Size 643g
Recipe makes 4 servings
Calories 416
Calories from Fat 243	58%
Total Fat 28.64g	36%
Saturated Fat 5.34g	21%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 1360mg	57%
Potassium 1118mg	32%
Total Carbs 34.83g	9%
Dietary Fiber 11.8g	39%
Sugars 14.03g	9%
Protein 13.61g	22%

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Ingredients Convert Measures

• ginger, 1"
• vegetable stock, 4 cups
• peanut oil, 2 T
• onion, 1 - diced
• tomato paste, 2 T
• canned diced tomatoes, 14 oz.
• peanut butter, 2/3 cup
• Japanese eggplant, in 1/2" slices
• okra, 2 cups
• green chilies, 2, seeded and diced
• salt, ~2 t
• rice vinegar
• cayenne pepper
• 2 scallions,

Directions

1. Drain the tomatoes, reserving any juice.
2. Combine the stock, tomato juice and ginger. Boil for ~30 min.
3. Salt the eggplant slices and place them on a tray to sweat. After 30 minutes, press them between paper towels.
4. Over medium heat, cook the onion in the oil until soft.
5. Add the tomato paste and fry for a couple of minutes.
6. Add the eggplant, tomatoes, chilies and okra and fry for a couple of minutes.
7. Strain the ginger out of the stock; mix the peanut butter into the stock.
8. Add the peanut butter/stock to the cooked vegetables and simmer covered for an hour. Replace water lost to evaporation to keep a smooth soup-like consistency.
9. Season with salt, vinegar and cayenne.
10. Serve piping hot.

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This recipe also found in:

Vegetarian Diversity

(by Lisa Armour, 27 recipes, 22 members)