Sierra Leonean · main

Granat Sup (Groundnut Stew with Chicken)

Granat Sup (Groundnut Stew with Chicken) reads umami 7.7, richness 6.4 and salinity 5.0 on Palate's 0–10 flavor X-ray — a Sierra Leonean main, about 1 hr 43 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 8.4 / 10
• Sweet & Fruity — 3.5 / 10
• Sour & Bright — 2.3 / 10
• Bitter & Earthy — 3.6 / 10
• Rich & Fat — 7.8 / 10
• Aromatic & Spice — 4.5 / 10

The measured notes (of 18)

Umami 7.7 · Richness 6.4 · Salinity 5.0 · Nutty 4.6 · Allium 4.0 · Heat 3.7 · Smoke 3.3 · Sweetness 2.8 · Fruity 2.3 · Sourness 2.2 · Warm Spice 1.9 · Earthy 1.7 · Marine & Briny 1.4 · Herbaceous 1.2 · Floral 0.9 · Bitterness 0.8 · Citrus 0.5

What's in it (14)

• chicken — 1400 g
• peanut butter — 300 g
• unrefined red palm oil — 74 g
• onions — 350 g
• tomatoes — 400 g
• tomato paste — 44 g
• scotch bonnet chillies — 200 g
• garlic — 12 g
• fresh ginger — 20 g
• smoked fish — 100 g
• chicken stock — 1200 g
• salt — 10 g
• bouillon — 4 g
• white rice — 400 g

Time & effort: about 1 hr 43 min · effort: involved

Nutrition (per 100 g, engine-estimated): 103.9 kcal, 7.6 g protein, 3.6 g fat, 10.3 g carbs

Dietary: Contains meat · Contains seafood — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Brown the chicken in the red palm oil in a wide heavy pot over medium-high heat, in two batches, 10 minutes in all. The palm oil is the Sierra Leonean signature here and it is what sets this apart from the Senegalese maafe, which is built on groundnut oil and root vegetables.
2. Add the onions and cook 7 minutes until soft.
3. Add the garlic, ginger and chopped chillies and cook 2 minutes.
4. Stir in the tomato paste and fry 4 minutes until it darkens.
5. Add the chopped tomatoes and cook 12 minutes until they break down and the oil separates.
6. Whisk the groundnut paste with 400 ml of the hot stock, 3 minutes, until perfectly smooth, then pour it in with the remaining stock, the salt and the seasoning cube.
7. Simmer gently, uncovered, 50 minutes, stirring up from the bottom every 10 minutes, until the sauce thickens and a red-orange oil rises.
8. Add the smoked fish and simmer 15 minutes more.
9. Serve over steamed rice.

Dishes with a similar flavor shape

• Cassava Leaf Plasas — Sierra Leonean
• Ravitoto sy Henakisoa — Malagasy
• Mole Coloradito con Pollo — Mexican · Oaxaca
• Amiwo (Spiced Cornmeal with Fried Chicken) — Beninese
• Cajun Blackened Chicken Alfredo — Cajun/Creole · Cajun

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.