A creamy, thick soup built on a rich groundnut paste base with tender chicken pieces, tomatoes, and scotch bonnet peppers, served over fluffy white rice.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep bowl
Garnishes: chopped groundnuts, sliced scotch bonnet
Accompaniments: steamed rice, fufu
Instructions
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1
Season chicken with salt and onion, boil until tender about 30 minutes.
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2
Blend tomatoes and scotch bonnet peppers until smooth.
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3
Heat palm oil in a pot, sauté remaining onion until golden.
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4
Add blended tomato mixture and fry for 15 minutes.
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5
Dissolve groundnut paste in warm stock, add to pot and stir well.
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6
Add chicken, bouillon cubes, crayfish, and simmer 20 minutes until thick.
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7
Serve hot over steamed rice.
Did You Know?
Groundnut soup is the ultimate test of a new bride in Sierra Leone — if she can make it smooth without lumps, she earns her mother-in-law's approval.
Chef's Notes
Equipment Tips
- large pot
- wooden spoon
- blender
Garnishing
chopped groundnuts, sliced scotch bonnet
Accompaniments
steamed rice, fufu
The Story Behind Groundnut Soup
Groundnut soup is a cornerstone of Sierra Leonean cuisine with roots stretching back centuries to when groundnuts were first cultivated in West Africa. The Mende and Temne peoples each have their own variations, and the dish appears at virtually every important gathering from weddings to funerals.
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