Groundnut Soup

About This Recipe

Groundnut soup is the undisputed national dish of Sierra Leone, a rich, terracotta-coloured stew made from a base of ground peanuts, tomatoes, onions, and chicken that is slow-simmered until deeply complex. Every household has its own version, with subtle variations in spice, consistency, and additions — from dried shrimp to stockfish to fresh chillies. The soup is ladled generously over rice and eaten with great enthusiasm at family gatherings, funerals, naming ceremonies, and everyday dinners. Sierra Leoneans living abroad often cite groundnut soup as the food they miss most.

Ingredients

Serves 6

• 1 kgchicken pieces (bone-in, skin-on)
• 1.5 cupssmooth natural peanut butter
• 4 cupschicken stock or water
• 3 mediumtomatoes, blended
• 1 largeonion, blended
• 3 clovesgarlic, minced
• 1 tspfresh ginger, grated
• 2 tbspvegetable oil
• 2Maggi or bouillon cubes
• 1 tspsalt
• 1 tspground crayfish (optional)
• 2scotch bonnet peppers (or to taste)
• 1 bunchfresh thyme
• 2 tbsptomato paste

Instructions

1. 1

   Season and brown chicken

   Season chicken pieces with salt, garlic, and ginger. Heat oil in a large pot over medium-high heat. Brown chicken in batches until golden on all sides, about 5 minutes per side. Remove and set aside.

2. 2

   Fry tomato base

   In the same pot, add blended tomatoes and onion. Stir in tomato paste and fry over medium heat for 15–20 minutes, stirring frequently, until the mixture darkens and the oil begins to separate. Add scotch bonnet peppers and thyme.

3. 3

   Return chicken

   Return browned chicken to the pot. Add bouillon cubes and stir to coat the chicken in the tomato base. Cook for 5 minutes.

4. 4

   Add peanut butter

   In a bowl, whisk peanut butter with 1 cup of warm stock until smooth. Add to the pot along with remaining stock. Stir well.

5. 5

   Simmer

   Bring to a boil, then reduce heat to low. Simmer uncovered for 30–35 minutes, stirring occasionally, until the chicken is completely tender and the soup has thickened to a rich, creamy consistency. Add ground crayfish if using. Adjust seasoning.

6. 6

   Serve

   Serve in deep bowls over white rice or with fufu.

Variations

• •

  Use goat meat instead of chicken for a richer, gamier version.

• •

  Add a piece of smoked fish or stockfish for extra umami.

• •

  Add sweet potato cubes in the last 20 minutes for a heartier soup.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Refrigerate for up to 4 days. Freezes well for up to 3 months. The flavour improves the next day.

Frequently Asked Questions