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.
Fudia's Famous Groundnut Stew
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
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
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
13. Serve over rice and enjoy!
*TIP: If you don’t want to butcher, feel free to buy chicken pieces at the grocery store.
Fudia Ernest has been the caretaker of the Missionary Training Centre (MTC) since opening 10 years ago. Fudia attended school in Freetown, graduating from senior secondary school before going to vocational school to learn catering. Her Christianity and her family are her highest priorities. She is the proud mother of two beautiful girls, Augusta (23) and Mary (21). The MTC turns 10 on the 28th of December.
How long have you worked at the MTC: “I will soon be 10 years at the MTC."
How did you hear about the MTC: “I went through an interview after hearing an advertisement. I helped with the building of the MTC, organizing, and furnishing.”
What do you like most about working at the MTC?: “The most important part of working at MTC is serving God by helping people. That is my best pleasure for working here. It is for humanity, love, and serving another that I work here.”
What are you proud of?: “I helped fix the rooms, dining area, peace hut, and hire staff. So many things I have contributed to getting done.”
Anything else you want people to know?: “Just tell people I love everyone. Love is the key to every success.”