Location: West Coast of Africa of the Atlantic Ocean
Capital: Freetown (Named because it was the parcel of land bought by the Abolitionist for returning freed slaves)
Population: A little over 7 million (16 different tribes)
Staple Food: Rice (A typical Sierra Leonean would say he did not eat for the day if he did not have rice)
Climate: 27.3 degrees Celsius (81.2 degrees Fahrenheit)
Official Language: English ( it was formally a British Colony)
Capital: Freetown (Named because it was the parcel of land bought by the Abolitionist for returning freed slaves)
Population: A little over 7 million (16 different tribes)
Staple Food: Rice (A typical Sierra Leonean would say he did not eat for the day if he did not have rice)
Climate: 27.3 degrees Celsius (81.2 degrees Fahrenheit)
Official Language: English ( it was formally a British Colony)
Recipe of the month
Groundnut Soup/ Peanut Butter Soup
This is another typical meal to West Africans. But like all common meal, each country’s preparation and method of cooking differs. Even within Sierra Leone it is done and eaten differently by all tribes. Here I present to you the Creole version of groundnut soup. It can be cooked with any kinds of meat; chicken, beef, fish, pork etc. I choose chicken because it goes well with my palate and less bone for my children.
Preparation time: 30 minutes Cook time: 30- 45 minutes Serve: 6
Ingredients:
½ pound Chicken
1 medium size Onions (chopped)
½ teaspoon Pepper flakes
¼ cup Tomato paste
1 cup Peanut butter (creamy)
A pinch of Salt
¼ teaspoon Thyme
¼ teaspoon Garlic powder
¼ teaspoon Black pepper
¼ teaspoon Season salt
¼ teaspoon Basil
1 cube Maggie/ Bouillon cube
/¼ Rosemary (chopped)
5 cups Water
¼ cup Parsley (chopped)
Directions
Cut chicken into bite size pieces, wash with vinegar then rinse and marinade with season salt, black pepper, chicken season and garlic powder. Put in a medium size pot over the stove at medium heat and allow to steam in its own juice for 15 minutes.
Remove the chicken from the pot and pour in the chopped onions, pepper flakes, thyme, garlic powder, black pepper, parsley, Maggie, basil, season salt and tomato paste. Add the 5 cups of water and allow to boil for 7 minutes.
Add peanut butter and rosemary to the boiling pot. Do not cover after adding these ingredients. Allow to boil for 5 minutes. By now there are big bubbles erupting from the pot. This shows that the peanut butter is cooking.
Add steamed chicken to the pot and stir gently. By now the soup should be thick and creamy. Stir from time to time so it will not stick to the side of the pot.
Allow to boil for another 2 minutes or until there are no more bubbles which is an indication the peanut butter is fully cooked.
Serve over cooked white rice. Enjoy!
Groundnut Soup/ Peanut Butter Soup
This is another typical meal to West Africans. But like all common meal, each country’s preparation and method of cooking differs. Even within Sierra Leone it is done and eaten differently by all tribes. Here I present to you the Creole version of groundnut soup. It can be cooked with any kinds of meat; chicken, beef, fish, pork etc. I choose chicken because it goes well with my palate and less bone for my children.
Preparation time: 30 minutes Cook time: 30- 45 minutes Serve: 6
Ingredients:
½ pound Chicken
1 medium size Onions (chopped)
½ teaspoon Pepper flakes
¼ cup Tomato paste
1 cup Peanut butter (creamy)
A pinch of Salt
¼ teaspoon Thyme
¼ teaspoon Garlic powder
¼ teaspoon Black pepper
¼ teaspoon Season salt
¼ teaspoon Basil
1 cube Maggie/ Bouillon cube
/¼ Rosemary (chopped)
5 cups Water
¼ cup Parsley (chopped)
Directions
Cut chicken into bite size pieces, wash with vinegar then rinse and marinade with season salt, black pepper, chicken season and garlic powder. Put in a medium size pot over the stove at medium heat and allow to steam in its own juice for 15 minutes.
Remove the chicken from the pot and pour in the chopped onions, pepper flakes, thyme, garlic powder, black pepper, parsley, Maggie, basil, season salt and tomato paste. Add the 5 cups of water and allow to boil for 7 minutes.
Add peanut butter and rosemary to the boiling pot. Do not cover after adding these ingredients. Allow to boil for 5 minutes. By now there are big bubbles erupting from the pot. This shows that the peanut butter is cooking.
Add steamed chicken to the pot and stir gently. By now the soup should be thick and creamy. Stir from time to time so it will not stick to the side of the pot.
Allow to boil for another 2 minutes or until there are no more bubbles which is an indication the peanut butter is fully cooked.
Serve over cooked white rice. Enjoy!