Nkatenkwan (Ghanaian Palm Nut and Groundnut Soup with Whole Fish)
Nkatenkwan is a deeply aromatic Ghanaian groundnut soup that differs fundamentally from Nigerian groundnut soup in its use of both palm fruit extract and roasted groundnut paste simultaneously, plus the distinctive addition of whole fresh fish and garden eggs. Eaten across all regions of Ghana, it is most associated with Ashanti cuisine and is typically served with fufu or rice balls (omotuo). The tomato-groundnut base creates a burnt-orange broth that is simultaneously rich, smoky, and bright.
Total Time
1 hr 40 min
Prep
35 min
Cook
65 min
Servings
5
Cuisine
West African Ghanaian
462kcal
Calories
38g
Protein
14g
Carbs
28g
Fat
4g
Fiber
How to Make It
- 1
Season chicken with salt, grated ginger, and half the blended onion. Brown lightly in a dry pot for 8 minutes, then add 500ml water and cook for 25 minutes. This builds the stock base.
- 2
Add the prekese, palm fruit extract, blended tomatoes, onion, and scotch bonnet to the chicken pot. Stir and simmer for 15 minutes.
- 3
Dissolve the groundnut paste in 200ml of warm water, whisking until smooth with no lumps. Pour slowly into the simmering soup, stirring constantly to prevent splitting.
- 4
Add the garden eggs and pre-cooked wele. Simmer uncovered for 15 minutes, stirring every 5 minutes as the groundnut base thickens quickly and can catch at the bottom.
- 5
Slide the whole tilapia into the pot gently. Do not stir once the fish is added — instead, tilt and ladle the broth over the fish. Cook for 12–15 minutes until the fish is cooked through.
- 6
Remove the prekese before serving. Taste and adjust salt. Serve in deep bowls with fufu or omotuo (rice balls).
Want this in your meal plan?
Get personalised meal plans, track your nutrition, and access 500+ recipes tailored to your health goals.
Get started free