Cookery column with Belinda Mkony

A creamy karanga soup to savour

With Air Tanzania launching direct flights to the Ghanaian capital Accra before the end of the year, it seems fitting that Belinda Mkony, Twiga’s culinary columnist, has chosen a West African classic, peanut soup, as this issue’s recipe. Of course, Belinda – who brands herself the ‘rebel cook’ – has given the dish her own unique twist.

Peanut butter soup has its origins in West Africa – in Ghana it is known as Nkatenkwan in the Akan language – but karanga (peanuts in Swahili) are also in plentiful supply in the east of the continent and this recipe fuses it with elements of a creamy coconut chicken stew widely enjoyed by Tanzanians, (especially by the Nywamwezi and Sukuma tribes).

Karanga is a popular ingredient in our culture and is used in everything from savoury sauces to sweet treats. With the abundance of local industries producing super creamy peanut butter (please buy local) this recipe is a must try. It’s delicious and calls for coconut. Serve it with a selection of vegetables and ugali mlaini along with some rice or a chapati. Believe me, this soup hits you from the first spoonful. If you're looking for a delicious and easy one pot meal, step this way.

Ingredients

1 tablespoon extra virgin olive oil

2 red onions peeled

3 cloves garlic peeled and roughly chopped

2 pieces of ginger peeled and roughly chopped

1 teaspoon ground paprika

1 teaspoon Tropical Chicken Masala spice

1 teaspoon coriander powder

1 teaspoon chili powder

1 teaspoon curry powder

1 tablespoon of Royco Chicken Powder

1 tablespoon of tomato paste

1 litre low sodium chicken broth

2 whole ripe plum tomatoes

5 or 6 okras, cut off their top and bottom

5 to 6 peeled baby onions

65g roughly chopped cilantro (coriander)

1 tablespoon brown sugar

3 whole habanero / Scotch bonnet chillies, peppers

1½ teaspoons salt more to taste

½ teaspoon freshly ground black pepper

¾ cup peanut butter

1 can light/freshly grated coconut milk

2 pieces of chicken thighs or any part of the chicken.

Finely chopped fresh cilantro (coriander) for topping

Cooked jasmine rice for topping (I use 125g per serving)/or ugali mlaini.

Method

1. Marinade your chicken pieces with paprika, cilantro/coriander, chicken masala, grated garlic, salt and pepper. This should preferably be done overnight to ensure maximum depth of flavor.

2. Heat oil over medium heat in a large stockpot or dutch oven. Add your chicken to brown. Cover with the stock or water and add two whole peeled onions, whole tomatoes, ginger, garlic, Scotch bonnet chillies, curry powder, salt and pepper. Bring to the boil, then reduce the heat and simmer over a medium heat for 25 minutes until the chicken juices run clear, skimming off any froth that rises to the surface.

3. To make the spicy peanut butter blend.

4. In a blender add peanut butter paste, fresh tomato, one whole onion, ginger and garlic, salt and pepper.

5. Add coconut milk to blend everything together until smooth. Transfer the contents to a saucepan and place on a medium heat. Use a whisk to make sure everything has combined well while giving the mixture a stir every 15 minutes. Cook it gently for 30 to 45 minutes, stirring continually until it becomes an oily paste. Add the chicken stock/coconut milk to the peanut paste and mix well.

6. Combine the tomato paste. Using a fine strainer, pass the spicy peanut mixture into a saucepan and place on medium heat.

Soup

7. Remove the tomatoes, onion and Scotch bonnet peppers and place in a blender as you add the remaining chicken stock and Royco mchuzi. Blend to a smooth consistency.

8. Return the blended mixture to the large stockpot with the chicken. Cook the soup gently over a medium heat for another 10 minutes. Add the steamed okra and baby onions.

9. To serve: Scoop three ladles of the peanut butter soup into a bowl, add your ugali/rice and some chicken pieces. Garnish with cilantro/ coriander leaves.

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