Creamy, thick soup made from ground roasted peanuts simmered with chicken, tomatoes, and aromatic vegetables, a warming Central African staple.
Ingredients
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200g roasted groundnuts, ground to smooth paste
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4 chicken thighs
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3 large tomatoes, chopped
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2 onions, diced
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3 cloves garlic, minced
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1 tbsp tomato paste
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1 litre chicken stock
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2 tbsp vegetable oil
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1 tsp salt
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1/2 tsp cayenne pepper
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Fresh coriander for garnish
Instructions
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1
Season chicken thighs with salt and sear in vegetable oil until golden on both sides. Remove and set aside.
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2
Sauté onions and garlic in the same pot until golden. Add chopped tomatoes and tomato paste, cook for eight minutes.
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3
Stir in groundnut paste and chicken stock, whisking to prevent lumps. Bring to a gentle boil.
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4
Return chicken to the pot. Reduce heat, cover, and simmer for thirty-five minutes until chicken is tender.
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5
Add cayenne pepper and adjust salt. The soup should be thick and creamy with a visible layer of groundnut oil.
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6
Serve hot in deep bowls garnished with fresh coriander, with gozo or rice on the side.
Did You Know?
Groundnuts are so important in the CAR that they appear in nearly half of all traditional recipes.