Groundnut / Peanut soup with chicken from Sierra Leone
From Victoria Roots and Gaëlle Smith of Humanity and Inclusion, UK
Emergency Rehabilitation Specialist for Humanity & Inclusion, Gaëlle Smith, enjoyed this meal alongside local medical staff in Sierra Leone.
It is a hearty peanut stew that goes best wish chicken.
Ingredients
- 4 Chicken legs or thighs
- Stock
- 1 can of chopped tomatoes or 4 fresh ones
- 1 onion
- 1 chilli
- 2 or 3 garlic cloves
- 1 tsp of fresh grated ginger
- 5 tbsp peanut paste or peanut butter
- 1 tsp paprika
Preparation Time
10 minutes
Cooking Time
45-50 minutes
Servings: 2
Instructions
- Season chicken with salt and pepper to taste, then fry until brown
- Chop and fry onion, chilli, garlic and ginger in the chicken oil until soft. Add tomatoes and tomato puree, paprika followed by 500ml stock and peanut butter.
- Boil for 15 minutes. If you’d like a thicker consistency, add more peanut butter and stir, or add water to loosen.
- Boil until the oil comes to the top (up to 30 minutes).
- Add the chicken into the soup (on or off the bone), season with salt and pepper to taste and boil for 15 minutes then serve with rice or cooked plantain. It should be a bright orange colour.




