Entree: Sierra Leone – Southern Culinary Region – Crain Crain (Hearty Sierra Leonean peanut and tomato stew with chicken and leafy greens)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

- 1.5 lb (680 g) bone-in chicken pieces (thighs and drumsticks), skin on or off as preferred
- 3 tbsp (45 ml) vegetable oil or red palm oil
- 1 large onion, chopped (approx. 8 oz / 225 g)
- 3 cloves garlic, minced (approx. 0.3 oz / 8 g)
- 1 tbsp (15 g) fresh ginger, grated
- 1 Scotch bonnet pepper, whole (adjust to taste)
- 1 can 14 oz (400 g) crushed tomatoes or 3 large fresh tomatoes, chopped (approx. 12 oz / 350 g)
- 1 cup (250 g) smooth peanut butter (natural or commercial)
- 3 cups (720 ml) chicken stock or water
- 1 tbsp (15 ml) tomato paste (optional, for color/depth)
- 1 tsp (5 g) ground cayenne or to taste
- 1 tsp (5 g) ground black pepper
- 1 tsp (6 g) bouillon powder or 1 Maggi cube
- 4 cups (120–150 g) chopped cassava leaves or fresh spinach (substitute) 
- Salt to taste
- 2 tbsp (30 ml) lime juice or to taste

Instructions

1. Pat the chicken pieces dry and season lightly with salt and pepper. Heat the oil in a large pot over medium-high heat and brown the chicken on all sides, about 6–8 minutes; remove and set aside.
2. In the same pot, add the chopped onion and sauté until soft, about 5 minutes. Add the garlic and grated ginger, cooking 1–2 minutes until aromatic. Stir in the crushed tomatoes and tomato paste and simmer 5–7 minutes to meld flavors.
3. Whisk the peanut butter with 1 cup (240 ml) of the chicken stock to make a smooth slurry, then add it to the pot along with the remaining stock. Return the browned chicken to the pot and add the whole Scotch bonnet pepper, bouillon, cayenne, and black pepper.
4. Bring to a gentle simmer, cover, and cook until the chicken is cooked through and tender, about 25–30 minutes. Stir occasionally and add more water or stock if the sauce becomes too thick.
5. Add the chopped cassava leaves or spinach and simmer uncovered 5–8 minutes until the greens are wilted and fully incorporated. Remove and discard the whole Scotch bonnet for mild heat or chop it in for spicier stew.
6. Stir in lime juice, adjust seasoning with salt and additional bouillon if needed. Serve hot over steamed rice, gari, or cassava fufu.