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Ghanaian

Omo Tuo with Groundnut Soup

Soft Ghanaian rice balls are served with a rich, peppery groundnut soup simmered until the peanut oil rises. This version uses chicken and smoked fish for the deep, familiar flavour of a home-cooked Sunday meal.

Omo Tuo with Groundnut Soup — Ghanaian — ChefSnap
20 minsPrep
1 hr 25 minsCook
4Serves
MediumDifficulty
780 kcal per serving38g protein 82g carbs 34g fat

Ingredients

Method

  1. Blend half the onion with the ginger, garlic, and a splash of water until smooth.
  2. Put the chicken in a soup pot with the blended aromatics, tomato paste, anise seed if using, seasoning cube if using, and salt, then steam over medium heat for 10 minutes, stirring once or twice.
  3. Add 2 cups of water, the remaining half onion, whole tomatoes, and whole scotch bonnet, then simmer for 15 minutes until the vegetables soften.
  4. Remove the softened onion, tomatoes, and scotch bonnet from the pot and blend until smooth, using a little soup liquid if needed.
  5. Whisk the groundnut paste with 1 cup of warm water in a bowl until smooth and pourable.
  6. Pour the blended vegetables and thinned groundnut paste into the pot, add the remaining water, and stir well.
  7. Simmer the soup uncovered over medium-low heat for 35 to 45 minutes, stirring often so the groundnut does not catch on the bottom, until it deepens in colour and a little oil rises to the surface.
  8. Add the cleaned smoked fish and simmer gently for 10 minutes more, then taste and adjust the salt.
  9. While the soup simmers, wash the rice until the water is mostly clear, then put it in a pot with 3 cups water and 1/4 teaspoon salt.
  10. Bring the rice to a boil, reduce the heat to low, cover, and cook for 20 to 25 minutes until very soft and slightly wet.
  11. Mash the hot rice firmly with a wooden spoon against the side of the pot until it becomes sticky and smooth enough to hold together.
  12. Dip a small bowl or ladle in water, scoop the mashed rice, and roll or press it into 2 smooth balls.
  13. Serve each omo tuo ball in a bowl with hot groundnut soup ladled around it, placing chicken and smoked fish on top or beside the rice.

Common questions

Can I substitute jasmine rice for Ghanaian perfumed rice in omo tuo, and how should I cook it so it forms soft balls?

Yes. Jasmine rice works well. Rinse it, then cook with a little extra water until very soft and sticky, almost porridge-like. Season lightly with salt. Mash while hot, then shape with wet hands into smooth, compact balls.

How long does groundnut soup need to simmer so it tastes rich without burning or tasting raw?

After adding the blended vegetables and thinned peanut paste, simmer uncovered for 35 to 45 minutes over medium-low heat. Stir often and scrape the bottom. The soup should darken slightly, lose the raw peanut smell, and look glossy.

What are the most common mistakes when making groundnut soup with chicken and smoked fish?

The biggest mistakes are adding peanut paste straight into the pot, not thinning it first, and leaving the soup unstirred so it catches. Also avoid too much water early, which makes the soup bland, and overcooking the smoked fish until it breaks apart.

How should I store leftover omo tuo and groundnut soup, and can I freeze them?

Store the rice balls and soup separately. Refrigerate both in airtight containers for up to 3 days. Freeze the soup for up to 2 months; rice balls freeze less well but can be frozen wrapped tightly. Reheat the soup gently and add a splash of water.

What should I serve with omo tuo and groundnut soup, and how do I keep the rice balls from sticking?

Serve the omo tuo warm with plenty of groundnut soup, plus extra smoked fish or chicken if you like. Keep a bowl of water nearby and wet your hands before shaping. Use a spoon dipped in water to portion neat balls.