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Soupou Gertö (Chicken with Tomato Sauce and Sweet Potatoes)
Soupou Gertö (Chicken with Tomato Sauce and Sweet Potatoes) is a traditional Guinean recipe (from Guinea Conakry) for a classic stew of chicken and sweet potatoes in a tomato base. The full recipe is presented here and I hope you enjoy this classic Guinean version of: Chicken with Tomato Sauce and Sweet Potatoes (Soupou Gertö).
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Serves:
6–8
Rating: 
Tags : Chicken RecipesVegetable RecipesGuinea Recipes
This is the traditional dish of Fouta in Guinea, made with the local village chickens (these are tougher than European birds, more suitable to long, slow cooking) and the sweet potatoes that provide both starchy tubers and edible leaves.
Ingredients:
1 prepared chicken (about 1.5kg)
4 fresh tomatoes
50g tomato purée
2 large onions, chopped
1 bunch of spring onions, washed and cut into generous slices
500g sweet potatoes (white preferably), peeled and cut into large chunks
2 fresh aubergines (eggplants), peeled and cut into large chunks
4 Maggi cubes (or chicken bouillon cubes)
juice of 1/2 lemon
6 garlic cloves, peeled
3 bayleaves
1 Scotch bonnet chilli
salt, freshly-ground black pepper and hot chilli powder, to taste
200ml groundnut oil
Method:
Cut the chicken into serving-sized portions and season each piece well with lemon juice, salt, black pepper and chilli powder. Place in a dish, cover and set aside to marinate for 15 minutes.
Heat about 4 tbsp of the oil in a large pot, add the chicken pieces and fry on all sides until evenly golden brown.
In a mortar, mix together the spring onions, tomatoes, garlic, chilli, onions with salt, the Maggi cubes and black pepper (plenty of black pepper) and pound to a smooth paste.
Once the chicken pieces have cooked, add the onion mixture then stir in the tomato purée. Bring to a simmer, cover and cook over medium heat for 15 minutes.
Add 500ml water to the contents of the pot then add the bayleaf and adjust the seasonings to taste. Add the vegetables, bring back to a simmer, cover and cook for about 20 minutes or until the vegetables are tender.
Traditionally this is served with steamed white rice blended with okra (the okra is finely sliced, cooked on top of the rice until it breaks down to a paste which is then stirred into the rice before serving).
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