Recipie from https://www.seriouseats.com/recipes/2017/06/ghana-west-african-peanut-stew-chicken-groundnut-soup.html .
| 1.5 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 |
| 180.0 ml of chicken stock for sauce | ||||||||||||
| 4.5 cloves of garlic for sauce | ||||||||||||
| 21.0 g of fresh ginger for sauce | ||||||||||||
| 3.0 tsp of tomato paste | ||||||||||||
| 6.0 bone-in skin-on chicken legs | ||||||||||||
| 1.5 medium onion for pot | halved and ends trimmed | |||||||||||
| 3.0 cloves of garlic for pot | ||||||||||||
| 21.0 g of fresh ginger for pot | ||||||||||||
| 1.5 hot chilli pepper | ||||||||||||
| 3.0 bay leaves | ||||||||||||
| 382.5 g of smooth peanut butter | ||||||||||||
| 1.5 can of plum tomatoes | ||||||||||||
| 390.0 ml of chicken stock for pot | ||||||||||||
| 1.5 whole smoked fish | ||||||||||||
| 1.5 salt | ||||||||||||
| 1.5 pepper | ||||||||||||
| 1.5 rice | cook | |||||||||||