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Groundnut Soup

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schedulePrep 0 min local_fire_departmentCook 0 min groups2–3 speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4521661

License: CC BY-SA 4.0 · Wikibooks contributors

#easy #nigerian #recipes for soup #recipes using dryfish #recipes using goat #recipes using ground crayfish #recipes using onion #recipes using palm oil #recipes using peanut #recipes using pepper #recipes using salt #recipes using stockfish
Soup

Ingredients

Scale
  • 1 pound goat meat
  • ½ pound stockfish
  • ½ pound dryfish (optional)
  • 1–2 teaspoons seasoning cubes
  • 2 cups groundnut (peanut) paste (can be made by grinding roasted peanuts or bought from the store)
  • 1–2 tablespoons palm oil
  • 1 large onion
  • 2 tablespoons ground crayfish
  • 1 tablespoon ground pepper
  • 2 tablespoons ground fermented locust beans
  • Salt
  • Water
  • Leafy vegetables like spinach, ugu (fluted pumpkin leaves), or bitterleaf (optional)

Directions

  1. Wash and cut the goat meat, stockfish, and dried fish into bite-sized pieces.
  2. Add the goat meat, stockfish, and dried fish to a pot. Season with a pinch of salt and seasoning cubes. Add enough water to yield enough liquid for the soup base.
  3. Bring the pot to a simmer, and cook until the meats are tender (about 30–45 minutes). Add water as needed to maintain enough liquid for the soup base.
  4. In another pot, heat the palm oil over medium heat. Once hot, add the chopped onions and fry until soft and fragrant.
  5. Add the ground pepper and stir for about 2 minutes.
  6. Gradually add the groundnut paste to the pot, stirring to avoid lumps. Add a little water to thin the paste into a soupy consistency. Stir well.
  7. Pour the cooked meat and stock into the groundnut paste mixture. Stir everything well, adding more water if needed to adjust the soup’s thickness.
  8. Add the ground crayfish, locust beans, and any additional seasoning cubes as desired. Let it simmer on medium heat for 10–15 minutes, stirring occasionally.
  9. If using leafy vegetables, add them in the last few minutes of cooking.
  10. Taste the soup and adjust for salt, seasoning cubes, and pepper. If you want the soup spicier, add more ground pepper.
  11. Once the soup is thick and well-seasoned, it’s ready to be served with your favorite fufu, pounded yam, or rice.

Equipment

Stovetop, Pot, Knife, Turning stick

Notes

If using whole roasted peanuts, grind them into a smooth paste using a blender or food processor. If you’re using store-bought groundnut paste, make sure it's smooth and not too oily.

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