Omo Tuo with Groundnut Soup
Omo Tuo, meaning 'mashed rice' in the Akan language, are soft, sticky rice balls traditionally served with rich and savory groundnut soup (Nkatenkwan). This comforting meal is a staple in Ghanaian cuisine, particularly popular among the Hausa and Akan people.
🧂 Ingredients
- 2 cups Rice(short-grain or medium-grain rice recommended for stickiness)
- 5 cups Water(for cooking rice)
- 1 tsp Salt(or to taste)
- 150 g Groundnut paste (peanut butter)(unsweetened, 100% peanuts preferred)
- 4 medium Tomatoes(fresh)
- 2 medium Onions(1 for blending, 1 for garnish)
- 1 piece Scotch bonnet pepper(adjust to taste)
- 3 cloves Garlic
- 1 inch piece Ginger
- 1 piece Chicken or beef stock cube(crumbled)
- 1 tbsp Tomato paste
- 2 tbsp Vegetable oil
- 2 cups Water(for soup)
👨🍳 Instructions
- 1
For the Omo Tuo: Rinse the rice thoroughly under cold water until the water runs clear. This removes excess starch.
💡 Tip: Using short or medium-grain rice will yield stickier results. - 2
In a heavy-bottomed pot, combine the rinsed rice, 5 cups of water, and salt. Bring to a boil.
💡 Tip: Ensure the pot is heavy to prevent burning. - 3
Reduce heat to low, cover, and cook for about 20-25 minutes, or until the rice is very soft and mushy, and most of the water is absorbed.
💡 Tip: Stir occasionally to prevent the bottom from sticking or burning. - 4
Once cooked, remove from heat. Using a sturdy wooden spoon or a masher, mash and knead the rice against the side of the pot until it forms a sticky, cohesive mass.
💡 Tip: Wet your hands or spoon with water to prevent sticking while mashing. - 5
Wet your hands with water and scoop portions of the mashed rice. Roll them into small, round balls (Omo Tuo). Set aside.
💡 Tip: Keep a bowl of water nearby to re-wet your hands as needed. - 6
For the Groundnut Soup: Blend fresh tomatoes, 1 onion, scotch bonnet pepper, garlic, and ginger until smooth.
💡 Tip: Remove seeds from scotch bonnet if you prefer less heat. - 7
Heat vegetable oil in a separate pot over medium heat. Add the blended tomato mixture and tomato paste. Cook for about 10 minutes, stirring occasionally, until the oil starts to separate.
💡 Tip: This step helps to deepen the flavor of the tomato base. - 8
Stir in the groundnut paste and crumbled stock cube. Add 2 cups of water and mix well until the groundnut paste is fully incorporated and the soup is smooth.
💡 Tip: Ensure there are no lumps of groundnut paste. - 9
Bring the soup to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, stirring occasionally, until the oil rises to the surface and the soup has thickened.
💡 Tip: The longer it simmers, the richer the flavor and the more the oil will separate. - 10
Taste and adjust seasoning if necessary. If the soup is too thick, add a little more water.
💡 Tip: Some prefer to add a bit of smoked fish or meat to the soup for added flavor. - 11
Serve the Omo Tuo rice balls hot with the groundnut soup. Garnish with sliced onions if desired.
💡 Pro Tips
- ✓The key to good Omo Tuo is a very soft, mushy rice that can be easily mashed.
- ✓Use unsweetened, pure peanut butter for the best groundnut soup flavor.
- ✓Allowing the groundnut soup to simmer until the oil separates is crucial for authentic taste and texture.
🔄 Variations
- Serve Omo Tuo with palm nut soup (Abenkwan) instead of groundnut soup.
- Add shredded chicken or small pieces of meat to the groundnut soup.