Entree: Sierra Leone – National Cuisine – Benny Soup (Sierra Leonean sesame seed soup made with roasted sesame paste, chicken, and starchy vegetables)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 55 min

Total 1 hr 15 min

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1 cup (150 g) toasted sesame seeds, ground into a smooth paste (benny) with a little water
- 3 tbsp (45 ml) red palm oil or vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 inch (2.5 cm) fresh ginger, minced
- 2 cups (480 g) chopped ripe tomatoes
- 2 tbsp (30 g) tomato paste
- 2 medium sweet potatoes, about 1 lb (450 g) total, peeled and diced
- 4 cups (960 ml) chicken stock
- 1 scotch bonnet pepper, whole
- 1 tsp (5 g) ground black pepper
- 1 tsp (6 g) salt, or to taste
- 2 cups (60 g) chopped spinach or cassava leaves
- Cooked white rice or fufu, for serving

Instructions

1. If the sesame seeds are not already toasted, toast them in a dry skillet over medium heat, stirring, until fragrant and lightly golden, 3–5 minutes. Grind the toasted seeds with a little warm water to a smooth paste and set aside.
2. Heat the palm oil in a large pot over medium heat. Add the chicken thighs and brown 4–5 minutes per side until golden. Remove the chicken and set aside.
3. In the same pot, add the chopped onion and sauté until translucent, about 5 minutes. Add garlic and ginger and cook 1 minute until aromatic.
4. Stir in the tomato paste and chopped tomatoes and cook down until the mixture thickens slightly, about 6–8 minutes.
5. Return the browned chicken to the pot. Pour in the chicken stock and add the whole scotch bonnet pepper. Bring to a simmer, cover, and cook 20 minutes.
6. Add the diced sweet potatoes to the simmering broth and continue cooking until the potatoes are tender, about 12–15 minutes.
7. Reduce heat to low. Gradually whisk in the sesame paste (benny) a little at a time until fully incorporated and the soup is smooth and slightly thickened. Simmer gently 8–10 minutes so the flavors blend.
8. Stir in the chopped spinach or cassava leaves and simmer 2–3 minutes until wilted. Taste and adjust salt and pepper as needed. Remove the whole scotch bonnet before serving for milder heat, or slice it in if more spice is desired.
9. Serve Benny Soup hot with steamed white rice or your preferred fufu, spooning generous portions of chicken and vegetables with the nutty sesame broth.