ALLERGY WARNING: PLEASE STAY AWAY FROM THIS DISH IF ALLERGIC TO PEANUTS! THANK YOU
Groundnut paste also known as “Mboh” is an african pudding meal made with roasted peanuts. It is spicy, full of peanuts and very delicious.
Traditionally it’s made by first stir – frying the groundnut over medium heart. It is then blended finely in a food processor and garnished with spices like dried crayfish, stock cubes, salt to taste and onion which is very optional.
This groundnut paste is very similar to Cameroonian Egusi pudding which are both very popular in west Africa
Mboh can be eaten with any starchy side of choice – cassava (yuca roots), plantains or yams. I also like it in French bread. So good! Sometimes, it is eaten with some fresh garden eggs. Insanely good!
In Cameroon, it is typically eaten with Bobolo or Miondo, a product of cassava, (yuca roots). I’ll be showing you how to make bobolo/miondo in the days ahead. But first, let’s make some insanely yummy mboh!
There are two methods of doing this. You can either decide to steam as seen in the picture above of fry your paste mixture until the oil floats at the top. If you are looking for a healthier version then will recommend steaming
- The steaming method: With this method, all ingredients are mixed, wrapped in (banana) leaves and steamed. If you do not have banana leaves, you can use cling film or foil paper. This results in a cake-like Mboh, cooked about the same way Cameroonian Koki ( black eyed peas pudding) is cooked. (See recipe notes if you wish to follow this method.)
- The stove frying method. With this method, the Mboh is made right on your cooker. I prefer this method because it is easier and the mboh is not too thick which makes it a great dip!. However this time i made a healtheir version so i steamed my groundnut pudding instead.
METHOD OF PREPARATION
You need 3 cups of raw red skin peanuts also known as groundnuts.
Step 1: Roast the peanuts until they are very done. This takes about 15 minutes. Also, be sure to stir while roasting so the groundnuts do not burn.
Step 2: Let the roasted peanuts cool completely then grind them adding the remaining ingredients with warm water. Taste for seasoning
3. Mix the paste and taste for seasoning.
4. Wrap and steam for 25 minutes
5. 5. once steamed allow to cool down .
6. serve with Bobolo, Miondo and even fried plantains. Enjoy
Groundnut Pudding – African Spicy Peanut Butter
- cling film
- foil paper
- steamer or large pot
- 3 cups groundnuts (peanuts)
- 1/2 cup crayfish (ground)
- 2 seasoning cubes (Maggi) or 1 large Maggi crevette
- 2 tsp salt
- 2 small cups water
- 3 tbsp vegetable oil
- Fry groundnut over very low heat. Make sure you stir from time to time to ensure that all groundnuts are well fried or bake groundnuts in the oven over medium heat until well baked.
- Remove from heat and keep to cool for 5 to 7 mins.
- In a food processor, blend groundnuts until smooth. Add some water while blending to facilitate the blending process . Then keep aside.
- Grind dried crayfish, white pepper, scotch bonnet pepper and 1/4 onion.
- Combine blended spices with groundnut paste, mix thoroughly to incorporate all spices for a good taste.
- Tie in warmed banana leaves or aluminium foil paper.
- Serve with Cameroonian, sweet potatoes, cassava, Bobolo, Miondo or fried plantain
- Half a small onion – ground together with pepper and added to the mixture.
- Half a teaspoon of “bush pepper” also know as peppercorns.
- Half a teaspoon of white pepper.