Groundnut soup is a soup thickened with roasted blend groundnuts. It is very popular in Africa, cooked ways with a variety of ingredients depending on the tribe within Africa and taste very delicious.
If you do not like groundnuts or have an allergy to peanuts this recipe is not for you. However if you like groundnuts, you are in for a treat! Yes, that’s right, groundnut soup is very “ground nutty”. The groundnuts undergo a process of gradual roasting, fine grinding then simmering with few exotic spices in a rich beef or chicken stock. The result? A creamy soup that is full of flavour which you can serve with rice or plantains.
The selling point of this soup is that it comes together in no time. You only need a few simple ingredients: raw groundnuts, 4 fresh tomatoes or a can of tomatoe, 2 large onions, 1/4 ginger, 4 garlic cloves, 2 Maggi cubes, crayfish seasoning, vegetable oil and beef.
PLEASE NOTE YOU CAN ALSO USE MUSHROOMS OR FISH FOR THIS RECIPE . Checkout the GROUNDNUT SOUP with fried tilapia fish.
INGREDIENTS USED IN THIS RECIPE
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If you do not want to roast your own groundnuts, then by all means, use smooth peanut butter https://amzn.to/3NkV0Ca off the jar. It is basically the same thing as groundnut paste and using it will greatly reduce your cooking time. However from this recipe, I enjoy roasting and grinding my own groundnuts because , to me the soup tastes more authentic that way.
Known in other parts of the world as peanuts, the nuts that make this soup are known in West Africa as groundnuts. Here is a snack Candied SWEETs / Groundnut sweet/sugar coated sweets we call peanuts coated with sugar .
Different countries in Africa have different ways of preparing this soup. Sometimes, it is cooked with palm oil and simmered with a variety of meats. Groundnut soup is also known for having different names . In Ghana it is known as Nkatenkwan, Maafe in other West African countries such as Guinea Conakry / Senegal and called sauce d’arachide in French which is normally called that way in the French speaking part of Cameroon . I heard my Ugandan friend calling it peanut butter soup. It really has a wide appeal especially among African folks. I love eating my groundnut soup with rice because that combo is THE BOMB. This dish also goes well with boiled plantains or Garri.
THE COOKING PROCESS
- frying pan roast the peanuts
- medium size pot cooking the soup
- 1 kg meat Chicken or fish can also be used
- 1 cup raw red peanuts
- 2 large onions
- 3 garlic cloves
- 1/4 ginger stem
- 1 can Tomatoes
- 1/2 cup vegetable oil
- 3 small Maggi cubes
- 1 tsp crayfish powder
- 1 habanero pepper optional
- Place the peanuts in a skillet and on medium heat to roast for about 5-10 minutes. Keep stirring from time to time while roasting.
- While the groundnuts roast, wash your beef thoroughly then place in a pot with 2 cups of water. Add in half a teaspoon of salt, one Maggi cube and a tablespoon of chopped onions. Let it cook for about 20 minutes on medium high, until the meat is tender. Check from time to time and add in water as needed.
- When your peanuts are well roasted and have a beautiful brown colour with black spots on the outside, turn off the heat. Let it cool completely then blend it into a powder/paste. If you have a coffee grinder, use it for this. When peanuts are all blended, add a cup of water into the ground peanuts and mix into a smooth paste.
- After blending the peanuts, blend together garlic, ginger and habanero pepper (if using.)
- Now, your beef should be ready so pour it into a bowl with the stock. Place the pot back on the fire to heat up so the little stock in it gets dried. Add in oil to get hot. Then saute the onions until fragrant. Add in tomatoes and fry until the acidity is all gone – that means it no longer tastes sour.
- Next, add in the blended ginger and garlic (and pepper), beef and stock, blended peanuts, seasoning cubes and half a teaspoon of salt. Mix thoroughly until well combined and let it all simmer together for about 5-10 minutes. Taste to ensure that the seasoning is perfect. Also, adjust the consistency of the soup at this point.
- Serve warm over rice, boiled plantains or with some Garri also known as Eba . Enjoy