Visitors to the Missionary Training Centre always rave about the delicious Sierra Leone cuisine dished up by MTC Manager Fudia Ernest and her amazing staff. It's mild enough for American palates, but with a deliciously piquant African flair, satisfying to body and soul.  Many have wondered if they could learn how to make some of Fudia's spicy entrees when they return home. 

Well, now you can, starting with "Fudia's Famous Groundnut Stew," a crowd pleaser for missioners and Sierra Leoneans alike (download the recipe below.)  Groundnuts (as West Africans refer to peanuts) form the base for a rich chicken stew flavored with jalapenos and served over rice. The secret ingredient is Maggi seasoning, available on Amazon  (your purchase supports Helping Children Worldwide) or at Lotte stores locally. 

Coming soon, Helping Children Worldwide will be publishing Fudia's Cookbook, which will be available for purchase on our website, all proceeds to benefit the Missionary Training Centre and missions in Sierra Leone.  Stay tuned!

Fudia Ernest (below)  cooks her amazing culinary creations on an open fire in the kitchen hut behind the MTC.  

Ingredients

• 4 cloves garlic
• 3 jalapeños (more or less to taste)
• Maggi seasoning or Season-All Season Salt
• 2 whole chickens, chopped into pieces*  (appx. 10-12 pieces per chicken)
• 3 medium onions
• 2 bunches spring onions
• 5 medium tomatoes
• 1 1⁄2 cups peanut butter (ground nut paste)
• 1 small can tomato paste
• Vegetable Oil
• Salt
• Water
• Rice (cooked)

Directions
1. Clean and roughly chop the onions, tomatoes, and spring onions. Set aside.
2. In food processor, grind together garlic and desired amount of jalapeños.
3. Season chicken pieces to taste using Maggi seasoning or Season-All. Add garlic/jalapeño mix to
seasoned chicken.
4. Place seasoned chicken pieces in large stock pot and cover with water. Bring to a boil and cook
for 5 – 10 minutes.
5. Remove the chicken from pot. Set stock aside for later use.
6. In another large stock pot, heat 1⁄2 inch of vegetable oil on medium to medium-high heat.
Carefully add chicken pieces to oil and fry until lightly browned. Remove chicken from pan and
drain off excess oil. (TIP: to avoid overcrowding your pan, fry chicken in batches)
7. Using the same oil from frying the chicken, add onions and tomatoes and cook over medium heat
until softened.
8. Add peanut butter to vegetables and cook until combined, stirring.
9. Add reserved stock to the peanut butter mixture. Simmer over medium heat for 5 – 10 minutes.
(If stew seems too thick, add water to mixture to increase volume)
10. Add chicken pieces and tomato paste to peanut butter mixture. Bring to a boil, cover, and reduce
to a simmer over medium heat for 20 – 40 minutes, until thickened.
11. While stew is cooking, make rice of choice to pour stew over.
12. When the stew has thickened, remove from heat and let sit for 5 – 10 minutes. It will continue to
thicken slightly.
13. Serve over rice and enjoy!

*TIP: If you don’t want to butcher, feel free to buy chicken pieces at the grocery store.