A Guide to crafting Groundnut Peanut soup

Am back with another SOUP banger, groundnut soup which is a spicy, nutty and flavorful. Below are the ingredients you need.

INGREDIENTS

Assorted meat/fish

1 cup raw ground nut (roasted groundnut works as well)

1/2 teaspoon Uziza seed (Piper guneensis)

1 cooking spoon of palmoil

Scotch bonnet/habanero pepper, blended

Ugwu (fluted pumpkin leaf)

3 tablespoon Ground crayfish

cubes Seasoning

2 medium sized onions

to taste Salt

 

PREPARATIONS

Step 1
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.

Step 2
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.

Step 3
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).

Step 4
In a pot,heat up the oil a bit, add the chopped onions and blended pepper and fry till it dries.

Step 5
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.

Step 6
Add the crayfish and stir properly for about 1 min.

Step 7
Then add the meat/fish with stock,cover and simmer for 5 minutes stirring at intervals to avoid burning.

Step 8
Cook till the soup thickens and add more water if too thick for your liking.

Step 9
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.

Step 10
Add ugwu leaf, taste and adjust the seasoning, cover the pot and turn off the heat.

Serve with rice or any swallow of choice.

Enjoy