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.
Ingredients
1 cup smooth groundnut paste
500g chicken pieces
3 large tomatoes, blended
1 large onion, chopped
2 scotch bonnet peppers
2 tbsp palm oil
2 bouillon cubes
1 tsp ground crayfish
Salt to taste
4 cups water
Instructions
1Season chicken with salt and onion, boil until tender about 30 minutes.
2Blend tomatoes and scotch bonnet peppers until smooth.
3Heat palm oil in a pot, sauté remaining onion until golden.
4Add blended tomato mixture and fry for 15 minutes.
5Dissolve groundnut paste in warm stock, add to pot and stir well.
6Add chicken, bouillon cubes, crayfish, and simmer 20 minutes until thick.
7Serve 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.