This delicacy is a yummy Nigerian soup made with groundnut (peanuts). This soup is very popular in the Southern part of Nigeria. Groundnut soup can be made with or without vegetable leaves and it can have a thick or watery consistency. You can use either bitter leaves, pumpkin leaves (Ugu) or basil leaves. This delightful dish and egusi soup are cousins. The versatility of this soup is on another level. You can enjoy it with eba, plantain, rice or any swallow of your choice.
Now that the ingredients are ready, let’s get the party started at Tiger Kitchen.
1 cup Groundnut (Roasted or Raw)
700g of Assorted Meat
1 Medium Size Smoked Fish
2-3 Medium Size Dried Stockfish
1 Cooking Spoon of Palm Oil
2 Tablespoons Crayfish
1/4 Cup Efinrin/Basil Leaves (Optional Pumpkin Leaves)
Tiger Chilli Pepper
Let’s boil the hard meats first with Vegeta Onion and Larsor Beef Seasoning, before cooking the softer meat and stock fish with the tough meat, boil till tender and set aside.
While you’re waiting on the meats, prepare your groundnut paste. If you are using raw groundnut, remove the shell and roast on medium heat for 5-7 minutes and if you are using roasted groundnut pour into a blender and blend till smooth and set aside.
Add blended pepper and palm oil into the stock and continue cooking until the meat is cooked and the content reduced.
Add the groundnut paste gradually to control how thick and watery you want your soup. Afterwards, add blended uziza, Tiger Chilli Pepper Powder, Crayfish, Larsor Beef Seasoning and Salt. Stir to combine everything and continue to cook until the groundnut is fully cooked.
Wash your ugu and basil leaves thoroughly to get rid of dirt. Add the vegetables and stir to combine. Check the seasoning and adjust if necessary. Let it simmer for about 1 minute and turn off the heat.
Your Groundnut Soup is ready, serve with your favourite swallow or boiled white rice.
Does this dish sound like a recipe you would love to try soon? If yes, please do and let us know how your style at the comment section. Remember sharing is caring, share this recipe using the Share options below. See you in the next blog.
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