Goat meat peanut butter soup is one of Sierra Leone’s signature dishes. This dish is an economical alternative to the famous Peanut butter stew. My husband, who is of European descent, refers converts to Peanut Butter Soup as a ‘White Belt’ in Sierra Leonan cuisine. Ultimately, he started off as a ‘white belt’ with Peanut Butter Soup, progressed to Potato leaf stew, Cassava leaf stew, Okra and foo foo and then on to Tola which another famous Sierra Leone’s dishes. He now considers himself to be a ‘black belt’ and fully enjoys all the culinary delights Sierra Leone has to offer.
Below you’ll find my recipe for the dish that introduced my husband to the delectable cuisine of Sweet Salone!
2 beef stock cubes
1 kg diced goat meat
3 tbsps. of peanut butter
2.5 pints of water
200g of chopped tomato
2 Cloves of garlic
1 tsp of crushed ginger
2 tbsps. tomato puree
2 medium onions
- Combine the water, the diced goat meat, the beef stock cubes, diced aubergine and the peanut butter in a pot and boil until meat is almost tender.
- Add the diced onions, garlic cloves, crushed ginger, and the tomato puree.
- Cook until sauce is thick enough to coat the back of a wooden spoon.
- Season with salt to taste.