Let’s show you How to Cook Easy Groundnut Soup (Peanut Soup)
Groundnut Soup (Peanut Soup) is an alternative to Egusi Soup; the preparation is almost similar. The only to differentiate them is the taste.
However, the two procedures of preparing egusi can still apply to groundnut soup.
Here is how you can cook groundnut soup
Ingredients to Use
- 500g raw peeled groundnuts (peanuts)
- Palm Oil
- ground dry cayenne pepper
- A small bunch of Nigerian Pumpkin leaves or 6 cubes Frozen Spinach or Bitterleaf
- 2 tablespoons ground crayfish
- 2 big stock cubes
- Assorted meat and fish. I use:
- Shaki (cow tripe)
- Dry fish
- Salt to taste
Preparation for groundnut soup
- Rinse and boil your stockfish for 3 minutes to remove the chemicals in it, wash and remove the bone dry fish.
- Roast the raw groundnuts in a pan, stirring constantly. Set aside to cool down completely, then grind into powder with a dry mill.
- Wash and cut the Nigerian pumpkin leaves into tiny pieces. If using frozen spinach, cut into small pieces and wring out the excess water when fully defrosted.
- Prepare other ingredients: grind the pepper and grind the crayfish.
- In a pot, add all your proteins, put 1 cube of knorr and salt to cook until it gets soft and tender.
- Add the crayfish, salt, and pepper, cover, and cook till it boils.
- Transfer the meat and fish to a container leaving the stock in the pot.
- Add the ground groundnuts and stir very well till there are no lumps. Reduce the heat to very low and start cooking.
- Stir every 5 minutes and top up the water if necessary. This mixture burns easily, so watch it closely and stir as often as necessary.
- Cook till a thin film of clear oil appears on the surface. This should take about 15 minutes. Add palm oil and stir very well.
- Add the protein, stir and cook on low heat till it boils. For those who prefer their groundnut soup without vegetables, the soup is ready at this time.
- Add the vegetables, stir and leave to simmer. Stir again, and it is done.
Serve Groundnut Soup with any Fufu.