Groundnut Soup

₦ 6,000.00

Nigerian Groundnut Soup (also known as Peanut Soup) is a thick, creamy, and hearty soup made from a base of ground peanuts (groundnuts) or smooth peanut butter. It's a popular dish in the northern and central regions of Nigeria. The soup has a unique combination of nutty sweetness and savory, spicy notes from meats, fish, and traditional seasonings. It's typically served with a "swallow" like pounded yam, fufu, or tuwo shinkafa.

category all-meals soups-and-sauce

groups
Servings

schedule
90 Minutes

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No nutrition info available

Ingredients

For the Broth & Protein: 500g
Beef
Goat meat
Chicken
200g smoked fish (e.g., mackerel or stockfish), cleaned and deboned
1 large onion, sliced
2-3 stock cubes
Salt to taste
Water for cooking
For the Groundnut Paste:
2 cups raw groundnuts (peanuts) with skins removed, or 1 cup of smooth, unsweetened peanut butter
Warm water
For the Soup Base:
3-4 tablespoons palm oil
1 medium onion, blended or finely chopped
3-4 tomatoes, blended
2-3 red bell peppers (tatashe), blended
1-2 Scotch bonnet peppers, blended (adjust to taste)
2 tablespoons ground crayfish
1 teaspoon ground ehuru (calabash nutmeg) - optional
Bitter leaf or spinach, washed (to reduce bitterness if using bitter leaf)

Instructions

Boil the meat with onions and seasonings until tender. Add the smoked fish in the last 10 minutes. Remove the meat and fish, but save the broth. While the meat cooks, blend roasted groundnuts or mix peanut butter with water to create a smooth paste.
In a separate pot, fry the blended onions, tomatoes, and peppers in palm oil for 10-15 minutes until it thickens.
Pour the reserved meat broth into the pot with the fried pepper mix. Bring to a boil, then slowly add the groundnut paste, stirring constantly until the soup thickens.
Add the cooked meat, fish, and ground crayfish to the soup. Simmer on low heat for 20-25 minutes.
Stir in the bitter leaf or spinach and cook for 5 more minutes. Adjust seasoning and serve the soup hot.