Nkatie Kwan

Nutrition · per serving

Steps

1. 1

   Season the chicken pieces with the salt and black pepper. Chop the onion and tomatoes, mince the garlic, grate the ginger, and finely chop the chili so everything is ready before cooking.

   300 g boneless skinless chicken thighs, cut into bite-size pieces5 g fine salt1 g freshly ground black pepper150 g onion, finely chopped12 g garlic, minced15 g fresh ginger, grated300 g ripe tomatoes, chopped10 g fresh red chili, finely chopped
2. 2

   Heat the oil in a medium heavy saucepan over medium-high heat. Add the chicken in a single layer and brown for 3-4 minutes, stirring once or twice; it does not need to be fully cooked yet. Remove to a plate. Browning builds flavor, so let the pieces take on some color rather than steaming.

   15 ml neutral oil300 g boneless skinless chicken thighs, cut into bite-size pieces
3. 3

   Lower the heat to medium. Add the onion and cook for 4-5 minutes until softened and lightly golden. Stir in the garlic, ginger, chili, and ground coriander; cook for 30-60 seconds until fragrant, taking care not to let the garlic burn.

   150 g onion, finely chopped12 g garlic, minced15 g fresh ginger, grated10 g fresh red chili, finely chopped2 g ground coriander
4. 4

   Add the chopped tomatoes and tomato paste. Cook for 6-8 minutes, stirring often, until the tomatoes break down and the mixture thickens and darkens slightly. This concentrated base keeps the stew rich rather than watery.

   300 g ripe tomatoes, chopped30 g tomato paste
5. 5

   In a bowl or jug, whisk the peanut butter with the hot chicken stock or water until mostly smooth. Pour it into the pan and stir well to combine with the tomato base.

   120 g smooth peanut butter, unsweetened450 ml hot chicken stock or water
6. 6

   Return the browned chicken and any collected juices to the pan. Bring the stew to a gentle simmer, then reduce the heat to medium-low and cook for 12-15 minutes, stirring regularly so the peanut mixture does not catch on the bottom. The stew is ready when the chicken is cooked through and the sauce is velvety and thick enough to coat a spoon; add a splash of water if it becomes too thick.

   300 g boneless skinless chicken thighs, cut into bite-size pieces450 ml hot chicken stock or water
7. 7

   Turn off the heat and stir in the chopped coriander leaves and lime juice. Taste and adjust seasoning if needed, then serve hot.

   10 g fresh coriander leaves, chopped10 ml lime juice

Origin & History

Nkatie Kwan is a classic Ghanaian groundnut soup or stew built on peanuts, tomatoes, aromatics, and often chicken or other meats. Variations are made across Ghanaian homes and regions, ranging from lighter soups to thicker stews, and it is commonly served with rice balls, fufu, or other starches. Groundnuts have long been an important ingredient in West African cooking, contributing both richness and protein.