Recipie from https://www.seriouseats.com/recipes/2017/06/ghana-west-african-peanut-stew-chicken-groundnut-soup.html .
| 1.2 medium onion for sauce | halved and ends trimmed | blend to purée | toss in casserole dish | cover and cook over medium heat for 20mins | remove and blend onion garlic ginger and chilli | press blended bits through seive back into pot | add | bring to simmer then cook on med-low for 40mins | cook 5mins | remove fish and bay leaves | season | serve |
| 150.0 ml of chicken stock for sauce | ||||||||||||
| 3.8 cloves of garlic for sauce | ||||||||||||
| 17.5 g of fresh ginger for sauce | ||||||||||||
| 2.5 tsp of tomato paste | ||||||||||||
| 5.0 bone-in skin-on chicken legs | ||||||||||||
| 1.2 medium onion for pot | halved and ends trimmed | |||||||||||
| 2.5 cloves of garlic for pot | ||||||||||||
| 17.5 g of fresh ginger for pot | ||||||||||||
| 1.2 hot chilli pepper | ||||||||||||
| 2.5 bay leaves | ||||||||||||
| 318.8 g of smooth peanut butter | ||||||||||||
| 1.2 can of plum tomatoes | ||||||||||||
| 325.0 ml of chicken stock for pot | ||||||||||||
| 1.2 whole smoked fish | ||||||||||||
| 1.2 salt | ||||||||||||
| 1.2 pepper | ||||||||||||
| 1.2 rice | cook | |||||||||||