Soup
Sierra Leonean groundnut soup
- Preparation time
- 55 min
- Servings
- 4 servings
Ingredients
4 servings
- Chicken — to buy600 g
- Peanut paste — to buy250 g
- Tomato — to buy2
- Onion — to buy1
- Ginger — to buy15 g
- Chili pepper — to buy1
- Bouillon cube — to buy1
Preparation
Cut the chicken into pieces, season lightly with salt and brown 6 minutes in a pot over high heat, then set aside.
In the same pot, sauté the sliced onion and grated ginger for 3 minutes.
Add the diced tomato and let it stew 5 minutes until it releases its juice.
Dilute the peanut paste in 600 ml of warm water, whisking to avoid lumps, then pour it into the pot with the stock cube and the chili.
Put the chicken back in, bring to a light boil, then lower the heat and simmer covered for 30 minutes, stirring regularly so the sauce does not stick.
The soup should thicken and the peanut oil should rise slightly to the surface: adjust the salt and serve with white rice.