Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, we’re going to make a distinctive dish, groundnut (peanut) soup - nigerian style. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Groundnut Soup (Peanut Soup) is next best soup after Egusi Soup. Palm oil mainly adds colour and sometimes taste to Nigerian soups so add enough quantity to colour the soup to your liking. The west african peanut soup has a wonderful combination of flavors, and it's loaded with a lot of protein from the Peanuts! Home » West African Peanut Soup (Maafe) - Nigerian Style.
Groundnut (Peanut) Soup - Nigerian Style is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Groundnut (Peanut) Soup - Nigerian Style is something that I have loved my entire life.
To get started with this recipe, we must prepare a few components. You can cook groundnut (peanut) soup - nigerian style using 10 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Groundnut (Peanut) Soup - Nigerian Style:
- Take Assorted meat/fish
- Take 1 cup raw ground nut (roasted groundnut works as well)
- Get 1/2 teaspoon Uziza seed (Piper guneensis)
- Take 1 cooking spoon of palmoil
- Take Scotch bonnet/habanero pepper, blended
- Prepare Ugwu (fluted pumpkin leaf)
- Get 3 tablespoon Ground crayfish
- Get cubes Seasoning
- Take 2 medium sized onions
- Make ready to taste Salt
Groundnut soup is a nutty, savory and spicy Nigerian peanut stew commonly eaten for lunch or dinner. Groundnut Soup is a yummy Nigerian soup made with groundnut (peanuts). Groundnut soup is a very popular delicacy in some Southern and Northern parts of Nigeria albeit prepared differently in both parts. Groundnut soup is particularly common amongst the Etsako people of Edo state.
Instructions to make Groundnut (Peanut) Soup - Nigerian Style:
- Wash and boil the meat/fish with seasoning cubes, salt and onions, boil till tender and keep aside. Ensure you boil the hard meats like kpomo, shaki and fish like stock fish before adding the softer ones.
- Pick out the bad ones and toast the raw groundnut in a pan, stirring constantly till they become fragrant and turns light brown. Leave to cool down
- Grind the toasted groundnut and uziza into a rough powder with a dry mill, processor or mortar and pestle. (I didn't bother removing the skin)
- In a pot,heat up the oil a bit, add the chopped onions and blended pepper and fry till it dries
- Mix the groundnut with water to form a paste (you can choose not to though, it depends on how you do your frying method of egusi), then pour into oil and mix properly.
- Add the crayfish and stir properly for about 1 min.
- Then add the meat/fish with stock,cover and simmer for 5 minutes stirring at intervals to avoid burning
- Cook till the soup thickens and add more water if too thick for your liking.
- You can adjust the seasonings and serve the soup at this moment if you don't like having leaves in your groundnut but if not, continue to the next step.
- Add ugwu leaf, taste and adjust the seasoning, cover the pot and turn off the heat.
- Serve with rice or any swallow of choice.
Groundnut soup is a very popular delicacy in some Southern and Northern parts of Nigeria albeit prepared differently in both parts. Groundnut soup is particularly common amongst the Etsako people of Edo state. Peanut soup or groundnut soup is a soup made from peanuts, often with various other ingredients. It is a staple of African cuisine but is also eaten in East Asia (Taiwan), the United States. Groundnut soup which is also called peanut stew is a Nigerian soup made of grinded groundnut (peanut), beef, pepper, onions and spices.
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