Ghanaian peanut soup with chicken (Nkatenkwan)

1. Toast the peanuts in a dry frying pan for 8 minutes, rub off the skins, then blend with a little water into a smooth, thick paste.

2. Cut the chicken legs into pieces and steam them in a pan, covered, over low heat with one sliced onion, the grated ginger, crushed garlic and salt for 10 minutes in their own juices.

3. Pour in the water, add the whole tomatoes, the other whole onion and the chilli and cook for 15 minutes.

4. Lift out the tomatoes, onion and chilli, blend them until smooth and push them back into the soup through a sieve; stir in the tomato paste.

5. Whisk the peanut paste with a ladle of hot soup until smooth, pour it into the soup and simmer uncovered over low heat for 35-40 minutes until droplets of oil appear on the surface.

6. Serve hot with fufu or rice balls (omo tuo).

Tip: Nkatenkwan is one of Ghana's Sunday favourites; the creamy, slightly sweet peanut flavour is balanced by the chilli. If you're in a hurry, use 200 g natural peanut butter instead of the toasted peanuts. Habanero can replace the scotch bonnet; cooked whole, it is only mildly hot.