Sierra Leonean Groundnut Soup

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A beloved Sierra Leonean staple, this hearty groundnut soup blends creamy peanut with tender chicken, smoky tomato base, and a gentle kick of scotch bonnet. Traditionally served over white rice, it is comfort food that fills the kitchen with deep, nutty aromas.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 34 gFat
• 8 gSaturated Fat
• 28 gCarbs
• 7 gFiber
• 9 gSugar
• 42 gProtein
• 740 mgSodium
• 890 mgPotassium
• 120 mgCalcium
• 4.5 mgIron
• 22 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the soup base

• 1.5 lb (680 g) bone-in chicken thighs, skin removed and trimmed
• 1 large yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp palm oil
• 3 tbsp tomato paste
• 1 (14 oz) can crushed tomatoes
• 1 scotch bonnet pepper, whole, pierced twice
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper

For the groundnut finish

• 1 cup (250 g) unsweetened natural peanut butter, stirred smooth
• 4 cups (1 L) low-sodium chicken stock
• 1/2 cup finely ground roasted peanuts
• 2 cups baby spinach leaves
• 1/2 small head cabbage, cored and shredded (about 2 cups)
• 2 tbsp fresh lime juice
• 1/4 cup chopped fresh cilantro

Directions

1. Pat the chicken thighs dry, season generously with salt and pepper, and set aside while you prep the aromatics. Warm the palm oil in a heavy pot over medium-high heat until it shimmers, then sear the chicken in batches until deep golden, about 3 minutes per side; transfer to a plate.
2. Reduce heat to medium and add the chopped onion to the same pot, scraping up the browned bits. Cook until soft and translucent, about 5 minutes, then stir in the garlic and ginger and cook 1 minute more until fragrant.
3. Stir in the tomato paste and smoked paprika, toasting the paste for 2 minutes to deepen its flavor, then pour in the crushed tomatoes. Nestle the seared chicken back into the pot along with the pierced scotch bonnet and cumin; bring everything to a gentle simmer.
4. Whisk the peanut butter with 1 cup of the warm chicken stock in a bowl until completely smooth, then pour that mixture into the pot along with the remaining stock. Stir in the ground peanuts, bring back to a simmer, and cook uncovered for 25 minutes, until the chicken is falling-off-the-bone tender and the soup has thickened to a creamy gravy.
5. Remove and discard the scotch bonnet pepper, then lift out the chicken, shred the meat from the bones, and return the meat to the pot. Stir in the cabbage and simmer 4 minutes, then add the spinach and cook just until wilted, about 1 minute.
6. Finish the soup with the fresh lime juice and cilantro, taste, and adjust salt. Serve hot in deep bowls alongside fluffy steamed white rice or fufu.

Cook’s Notes

• Toast the raw peanuts in a dry skillet for 2 minutes before grinding for a deeper, smokier groundnut flavor.
• Leave the scotch bonnet whole and pierced; this infuses gentle heat without making the soup overly spicy. Remove it earlier if you want even less fire.
• For a richer, more traditional finish, swap half the chicken stock for smoked fish stock and add a small piece of dried smoked mackerel.
• If the soup tightens too much upon standing, loosen with a splash of hot stock; peanut-based stews thicken as they cool.
• Groundnut soup tastes even better the next day once the flavors have married, so consider making it a day ahead.

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