Sierra Leonean Granat Soup

Ingredients

• 2 cups Roasted unsalted peanuts (ground into a smooth paste)
• 1.5 pounds Chicken or beef, cut into bite-sized pieces
• 1 cup Smoked fish (deboned and flaked)(optional)
• 0.25 cup Vegetable oil
• 2 medium Red onions, finely chopped
• 3 tablespoons Tomato paste
• 2 pieces Fresh habanero or scotch bonnet peppers, blended
• 2 cubes Bouillon cubes (Maggi)
• 6 cups Water
• 1 tablespoon Fresh ginger, grated
• 1 teaspoon Salt
• 1 cup Fresh spinach or bitter leaf(optional)

Instructions

1. 1

   In a large heavy-bottomed pot, heat the vegetable oil over medium heat and brown the meat pieces until seared on all sides.

2. 2

   Add the chopped onions and grated ginger to the pot, sautéing until the onions become translucent and fragrant.

3. 3

   Stir in the tomato paste and blended peppers, frying for about 5 minutes to remove the raw acidic taste of the tomatoes.

4. 4

   Pour in the water and add the bouillon cubes; bring the mixture to a rolling boil, then reduce heat and simmer until the meat is tender.

5. 5

   In a separate bowl, whisk the ground peanut paste with a cup of warm broth from the pot until it forms a smooth, pourable liquid with no lumps.

6. 6

   Slowly pour the peanut mixture into the pot, stirring constantly to prevent the peanut butter from sticking to the bottom or burning.

7. 7

   Add the smoked fish and simmer on low heat for 20-30 minutes, stirring occasionally, until a thin layer of oil rises to the surface, indicating the soup is cooked.

8. 8

   Adjust salt to taste and stir in the spinach if using, allowing it to wilt for 2 minutes before serving hot over white rice.