Soupe de Pintade / Poulet aux Légumes du Sahel (Sahelian Spiced Poultry & Root Broth) – Authentic Burkina Faso Recipe

Ingredients for Soupe de Pintade / Poulet aux Légumes du Sahel (Sahelian Spiced Poultry & Root Broth) (4 Servings)

• 1.25 lbs (or 2.5 cups) seared poultry pieces, prepped into bite-sized pieces
• 1.5 cups cubed sweet potatoes, washed and trimmed
• 1 cup carrots
• 1 medium onion and 3 cloves garlic, finely minced with ginger
• 1.5 tbsp traditional Burkina Faso seasoning (cracked black pepper, garlic, thyme, bay leaf)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and ginger for 3–4 minutes until fragrant.
2. Stir in cracked black pepper, garlic, thyme, bay leaf and toast for 45 seconds to release the essential oils of Burkina Faso's kitchen.
3. Add seared poultry pieces and cubed sweet potatoes, tossing to coat in the aromatic base.
4. Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
5. Fold in carrots, adjust seasoning, and ladle steaming hot into deep bowls.