Groundnut Soup (Sierra Leonean Peanut Soup with Chicken)
In short: A thick, spicy peanut soup of chicken, tomato, onion and hot pepper, ladled over rice, a family favorite across Sierra Leone. It takes about 1 h 30 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 1 h 5 min
- Total
- 1 h 30 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 660 kcal
Groundnut soup is a Sunday and celebration dish in Sierra Leone, made with chicken, tomato, onion and a generous spoonful of ground peanuts. The peanuts thicken the broth into a rich, orange-tinted soup, and a whole hot pepper in the pot gives gentle heat and a fruity scent. Ladle it over rice, or eat it with boiled cassava or plantain. Cook it slowly and stir often, since peanut sauces catch on the bottom of the pot.
Instructions
- Rub the chicken with half the onion, the garlic, the ginger and 1 teaspoon of the salt. Let it stand for 15 minutes while you prepare the rest.
- Heat the oil in a large pot over medium heat. Fry the remaining onion for 5 minutes until soft, then stir in the tomato paste and cook for 2 minutes, until it darkens.
- Add the tomatoes and cook for 8 minutes, mashing them, until they break down and a little oil separates at the edges.
- Add the chicken and 750 ml (3 cups) of water, bring to a boil, then add the whole pepper. Cover and simmer for 25 minutes, until the chicken reaches 74°C (165°F).
- Whisk the peanut butter with 250 ml (1 cup) of hot broth from the pot until smooth. Stir it into the soup and simmer uncovered for 15 to 20 minutes, stirring often, until the soup is thick and orange oil rises to the top.
- Stir in the spinach, if using, and cook for 2 minutes. Season with the remaining salt, lift out the pepper and serve over rice.
Tips
- Use plain peanut butter made from peanuts and salt only. Sweetened peanut butter makes the soup taste cloying and can scorch.
- Leave the scotch bonnet whole for fragrance and mild heat. Pierce it with a knife tip for more heat, but wash your hands well afterward.
Questions and answers
Is Sierra Leonean groundnut soup the same as West African peanut stew?
They are close relatives. This version is a thinner soup with bone-in chicken and a lot of tomato and pepper, and it is eaten over rice or with boiled cassava.
Can I use roasted peanuts instead of peanut butter?
Yes. Grind 250 g (1 3/4 cups) of unsalted roasted peanuts to a smooth paste in a food processor with a little water, and use it in place of the peanut butter.
How do I stop the soup from burning?
Simmer on medium-low heat, stir from the bottom every few minutes, and add a splash of hot water if it thickens too much.
How long does it take to make Groundnut Soup (Sierra Leonean Peanut Soup with Chicken)?
About 1 h 30 min in total: 25 min of preparation and 1 h 5 min of cooking.
How many calories are in Groundnut Soup (Sierra Leonean Peanut Soup with Chicken)?
About 660 kcal per serving, with 36 g of protein, 71 g of carbohydrates and 27 g of fat. These values are estimates.
Nutrition per serving
| Calories | 660 kcal |
|---|---|
| Protein | 36 g |
| Carbohydrates | 71 g |
| Fat | 27 g |
| Fiber | 4 g |
| Sugar | 6 g |
| Sodium | 780 mg |
Estimated values, calculated from the ingredients.
