Groundnut soup recipe

A Sierra Leonean soup of chicken simmered in groundnut paste with tomato and hot pepper until the peanut oil rises to the surface, eaten over rice.

1 hour and 25 minuteseasy12 ingredients

Ingredients

• 100 g groundnut paste
• 3 chicken legs
• 1 onion
• 2 tomatoes
• 1 tbsp tomato paste
• 1 hot chili pepper
• 2 clove garlic
• 1 tsp ginger
• 3 tbsp vegetable oil
• 1000 ml chicken stock
• 1 tsp salt
• 300 g white rice

How to make Groundnut soup

1. Season 3 chicken legs with salt and brown them in 3 tbsp oil for 8 to 10 minutes; set aside.
2. In the same pot, fry 1 chopped onion, 1 chopped hot chili (scotch bonnet), 2 minced garlic cloves and 1 tsp grated ginger for 5 minutes.
3. Add 2 chopped tomatoes and 1 tbsp tomato paste and cook for 5 minutes, stirring, until they darken.
4. Loosen 1 tbsp (about 100 g) groundnut paste or unsalted peanut butter in a ladle of the 1 l stock, then pour it in with the rest of the stock and stir.
5. Boil for 15 minutes, adjust the thickness with more paste or stock, then keep cooking for 15 to 30 minutes until the peanut oil rises to the surface.
6. Return the chicken and simmer for 15 minutes more, until cooked through.
7. Serve over 300 g boiled white rice.

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