Groundnut soup is a nutty, savory and spicy soup made from peanuts/groundnuts commonly eaten in so many different ways across Africa. In Nigeria, groundnut soup is usually eaten with a ‘swallow’ like eba or semo or sometimes even boiled rice. It is natively called ‘miyar gyada’ in the North and is even a common staple in special events such as Weddings.
How to Make Groundnut Soup
Ingredients
Goat meat/ Beef
1 red onion sliced
1 teaspoon of Bouillon
1 large dry fish
1 teaspoon stock seasoning or 1 maggi cube
2 cups roasted or Raw skinned peanuts (you can use any one)
3 scotch bonnet or habanero peppers roughly chopped
1 small bunch of chopped Ugwu leaves
Scent leaves (optional)
Crayfish
4 tablespoons palm oil
Salt to taste
In a pot, boil your meat and the cleaned dry fish together with the chopped onions, bullion and salt for 30-35 minutes or until tender.
Next, toast the peanuts in a pan, stirring continuously over low heat, till the nuts turn toasty in color. It should take about 15- 25 minutes depending on how hot the pan is.
Allow the nuts to cool completely before grinding.
In a blender, food processor, mortar and pestle, grind the peanuts into a rough powder or a thick paste.
Mix the meat stock with the ground peanuts and scotch bonnet peppers in a pot making sure there are no lumps. Bring this mixture to a gentle boil over low- medium heat for about 10 minutes, mixing continuously to prevent burning.
At this stage, you may add more or less water depending on the consistency you prepare. If you prefer a lighter soup, add more water. If you prefer a thicker soup add no more water.
After 10 minutes, add in the palm oil, meat, crayfish, and cook for another 5 minutes.
Add in the chopped ugwu and scent leaves and simmer for 5 minutes on low heat, stirring occasionally to prevent burning.
Serve and Enjoy.
