Groundnut Peanut Soup with Chicken Drumsticks and Garden Eggs

By AislePrompt Editorial · Published 2026-10-07 · Updated 2026-10-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Ghana's beloved nkatenkwan: tender chicken drumsticks simmered in a silky, spicy peanut and tomato broth with garden eggs, served with rice balls or fufu. This Ghanaian-inspired chicken recipe (gluten-free), ready in about 80 minutes, pairs chicken drumsticks, unsweetened natural peanut butter, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 60 min Serves 6 Ghanaian cuisine 520 cal/serving

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Ingredients

8 (about 2 1/2 lb) chicken drumsticks
3/4 cup unsweetened natural peanut butter
1 large yellow onion
2-inch piece fresh ginger
4 cloves garlic
1 scotch bonnet pepper
4 plum tomatoes
2 tbsp tomato paste
4 garden eggs (African eggplant) or Japanese eggplant
6 cups chicken stock
1 tsp chicken bouillon powder
to taste salt

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Instructions

Step 1: Blend half the onion with the ginger, garlic and scotch bonnet into a paste. Season the drumsticks with this paste, the bouillon powder and salt.
Step 2: Put the drumsticks in a large pot with the remaining onion, sliced, and 1/2 cup water. Cover and steam over medium heat for 10–12 minutes so the chicken releases its juices.
Step 3: Add the whole tomatoes, garden eggs and 4 cups stock. Simmer for 12 minutes until soft.
Step 4: Lift out the tomatoes and garden eggs, blend them with the tomato paste until smooth, and return the purée to the pot.
Step 5: In a bowl, whisk the peanut butter with 2 cups warm stock until smooth and loose. Stir it into the pot.
Step 6: Simmer uncovered for 30–35 minutes, stirring occasionally, until oil beads on the surface and the drumsticks are very tender. Adjust the consistency with water and the seasoning with salt.
Step 7: Serve hot with omo tuo (rice balls) or fufu.