Groundnut Soup is a popular delicacy in the Southern and Northern parts of Nigeria.

 

Groundnut soup can be made with or without vegetable leaves and it can be thick or watery. Bitter leaves are used for groundnut soup traditionally but it can be replaced with Pumpkin ‘Ugu’ or Spinach leaves, where Bitter leaves are unavailable.

 

Looking for a recipe to try in the lockdown? Below are the ingredients and process needed to prepare groundnut soup.

Ingredients:

• 1 cup Groundnut (Roasted or Raw)

 

• 700 Grams of Assorted Meats

 

• 1 Medium Size Smoked Fish

 

• 2-3 Medium Size Dried Stockfish

 

• 1 Cooking Spoon Palm Oil

 

• 2 Tablespoons Crayfish

 

• 1/2 Cup Bitter Leaves

 

• 1/4 cup Basil Leaves (Optional)

 

• 1 Big Onion(Chopped)

 

• 3 Yellow Scotch Bonnet (Atarodo)

 

• 1 Uda Pod OR 8-10 Uziza seed

 

• 3 Seasoning Cubes

 

• Salt to taste

Below is how to combine your ingredients to make a delicious groundnut soup.

 

 

• Boil the meats first, starting with the tougher meats, add them into a pot and place on a hob on medium heat. Add water to cover, add half of the chopped onions, 2 seasoning cubes and salt to taste. Boil till slightly tender…

 

• Then add the softer meats, in this case, the goat meat. If you’re using tough dried Stockfish, add at this time. Also, add the blender yellow Scotch Bonnet and the Crayfish, boil till soft…

 

• While you’re waiting on the meats, prepare your groundnut paste. If you’re using raw groundnut, remove the shell and roast on medium heat for 5-7 minutes…

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• Pour roasted groundnut into a blender or dry mill, blend till smooth.

 

• Add some of the stock into the blended groundnut, add the Uziza and Uda or both, add the rest of the chopped onions and crayfish, blend till you get a thickish fine paste and set aside.

 

• Wash your bitter leaves thoroughly to get rid of some of the bitterness

 

• Check on the meats, when it’s slightly tender, add the smoked fish, make sure it’s cleaned first to remove all traces of dirt, switch off the heat and leave the smoked fish to simmer in the stock for 2-3 minutes.

 

• You should have 3-4 cups of stock left at the end, if you don’t, add water, reduce the heat to low.

 

• Now add the Palm oil into the stock, leave to combine for 5-6 minutes.

 

• Try not to add too much Palm oil, groundnut does contain a high amount of oil on its own.

 

• Then add the groundnut paste gradually, don’t add it all at once, this is so you can control how thick or watery you want your soup, add 1 seasoning cube, taste for salt and adjust if necessary.

 

• Stir and combine, make sure it’s not clumpy, leave to cook for 5 minutes.

 

• Now add the washed Bitter leaves. Stir and combine, leave to cook for 2 minutes…

 

• Switch off the heat and add the  Basil leaves, leave to simmer with the residual heat for 3 minutes. At this time, some of the palm oil would have floated to the top

Your Groundnut Soup is ready, serve with your favourite swallow or boiled white rice.

 

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