Delicious Sierra Leone Groundnut Soup | West African Cuisine

Sierra Leonean Groundnut Soup is a delicious and hearty West African peanut stew packed with flavour. This traditional dish features tender chicken simmered in a rich, spicy peanut sauce with bell peppers, tomatoes, and onions. Groundnut soup is a popular comfort food across West Africa, and this authentic Sierra Leonean version is perfect for a cosy meal with family and friends.

Whether you’re new to African cuisine or looking to recreate a taste of home, this recipe is easy to follow and will guide you step-by-step!

Ingredients List

For chicken prep;

The juice of 1 lime or lemon
Cold water
Vinegar

Dry Seasoning:

1 tsp of paprika powder

1 tsp of ground white pepper

1 tsp of garlic granules

1 tsp of universal vegetable seasoning (Kucharek Seasoning)

½ tsp of fine sea salt

½ tsp of scotch bonnet powder or chilli powder

2 Bell peppers, cut into chunks
1 Kg of chicken (on the bone)
2 white onions, sliced
1 red onion, cut into quarters
5 cloves of garlic
4 fresh tomatoes
140g of tomato puree
290g of unsweetened peanut butter
1 vegetable stock cube
250ml of vegetable oil for frying

Method:

1.Prep the chicken: Place the chicken pieces in a mixing bowl and cover with water, lime juice, and vinegar. Rub a lime half over the chicken to help remove excess fat. Let the chicken soak for 5–7 minutes. Discard the water, rinse the chicken thoroughly, and pat dry.
(Tip: I prefer chicken leg pieces, cut into smaller pieces. You can also ask your butcher to cut the chicken to your preferred size.)

2.Once the chicken is dry, add the dry seasonings. Thoroughly rub the seasoning into the chicken, ensuring each piece is well coated. Cover the bowl tightly with cling film, creating a vacuum seal, and refrigerate to marinate overnight or for at least 4 hours.

3.Prep the vegetables: Slice the white onion into medium-sized pieces and set aside. In an electric chopper, blend the chopped bell peppers, red onion, and garlic into a chunky mixture. Transfer to a bowl and repeat the process with the fresh tomatoes, then set them aside.

4.In a heavy pot, heat vegetable oil over medium heat. Once the oil is hot, brown the chicken pieces in batches.
(Tip: Browning in batches is essential to maintain the oil’s temperature and ensure even browning.)

5.After browning all the chicken, use the same oil to sauté the white onions until soft and translucent. Stir occasionally to lift any browned bits from the bottom of the pot. Reduce the heat to low, cover the pot, and let the onions soften.

6.Once the onions have softened, add the bell pepper mixture and tomatoes. Simmer for about 30 minutes, allowing the flavours to meld.

7.Stir in the tomato puree, peanut paste, and Scotch bonnet. Mix well, cover the pot, and let it simmer on low-medium heat until the sauce turns a vibrant orange colour.

8.Add enough water to loosen the sauce to your desired consistency. Stir, then continue simmering until the sauce reduces and thickens. Stir occasionally to prevent sticking. Finally, add the browned chicken pieces back into the pot and stir to combine.

9.Simmer the dish with the pot slightly ajar until the sauce develops a rich, deep orange colour, and the oil begins to separate.
(Tip: This is a sign that the dish is nearly done and flavours are fully developed.)