Midunu’s Groundnut Soup
At the heart of Ghanaian cuisine lies groundnut soup-a dish rich in history, comfort, and community. For Chef Selassie Atadika, founder of Midunu, groundnut soup is more than just a meal. It’s a celebration of heritage, resilience, and the power of women in the kitchen.
Selassie’s journey from humanitarian work across Africa to redefining Ghana’s culinary identity has shaped her approach to food: honoring tradition while embracing innovation. Groundnut soup, with its creamy peanut base and aromatic spices, is a staple that connects generations and brings people together. It’s a dish her mother lovingly prepared in their New York home, a taste of Ghana that anchored her family through times of change.
Now, Selassie shares her Midunu groundnut soup recipe with us, a nourishing bowl that tells a story of home, memory, and female empowerment. Whether you’re new to West African flavors or seeking a comforting classic, this recipe invites you to experience the soulful heart of Ghanaian cooking.
Servings: 6 servings
Source: Chef Selassie Atadika, Midunu
INGREDIENTS
1 1/4 cups smooth natural peanut butter or groundnut paste
1/4 cup tomato paste
1/2 - 1 Tbsp cayenne pepper, ground, to taste
8 cups stock
1 tsp ginger, fresh grated
1 Tbsp mushroom powder
1/4 cup onion, finely minced
2 tsp salt
selection of vegetables
Add blanched or sautéed vegetables of choice examples include: green beans, eggplant, carrots, okra and/or cauliflower.
DIRECTIONS
Mix peanut butter and tomato paste with cayenne pepper in a pot, slowly blend in 2 cups stock. Cook on medium heat, cover and stir occasionally for 20 minutes. Add remaining 6 cups stock, stirring in slowly. Reduce heat to medium-low. Add ginger, mushroom powder, onion, chili and salt. Boil for 30-40 minutes, stirring occasionally until the oil separates and comes out of the groundnut paste. Add in the sautéed or blanched vegetables to the soup and let it cook for a few minutes before serving. Serve alone, or with starch of choice. The soup can be reduced down a bit further and uses as a sauce. Think seasonal grilled veggies with a full-bodied peanut sauce. Please note that if you don't wait let the soup cook until the oil separates, it can cause discomfort during digestion.