Peanut soup is rated as the best soup in west africa. It is also called groundnut soup.
This particular type of soup is mostly consumed by Ghanians, Nigerians and some other west African countries.
Groundnut soup is very similar to egusi soup so if you can’t get egusi soup around you, groundnut or peanut soup should be your next choice.
Groundnut soup unlike egusi soup can be prepared in several ways. The soup can go along with any african swallow food like Garri(eba), Tuwo Shinkafa, Amala, Pounded Yam, Semovita and many more. This soup can also be used in eating white rice.
INGREDIENTS
Raw peeled or roasted groundnut
Salt
1 full onion
Stock fish
Cray fish powder
Spinach
Tomato
Red pepper
Ginger
Seasoning cube or Seasoning powder
Cow skin(ponmo)
Cooked beef
Dry fish
1/2 Basil leaves
Bitter leaf
4 eggs
Assorted meat
Assorted fish or smoke turkey
Fresh pepper
Palm oil
1/2 Uziza seeds
PREPARATION
Start by washing the bitter leaf to reduce the bitter content of it and wash your hand thoroughly before proceeding for another ingredient.
Season the beef with salt follow by season cube then chopped in 1/2 onion and add 1 abadiro pepper, all together in a cooking pot on fire.
Grate a teaspoon of ginger into it and add enough water to cover the meat, then cover the pot for cooking.
While cooking the beef get a cup of groundnut, pour it in a pot or frying pan and get it on fire for 5 minute then take it off and set aside to cool down completely.
Or get some roasted groundnut, pour them in a blender, add some uziza seeds and small amount of water to blend.
It is very important to roast the groundnut before blending to reduce the oil content it.
Slice the smoked fish into pieces or crayfish and pour it inside the cooking pot, bring out the abadiro pepper and continue the cooking process until the meat becomes tender.
Now cut the tomatoes and the remaining half onion into pieces.
Once this is done, blend it all together with the abadiro that was previously added to the cooking meat, add a little bit of water.
Stir in the blended tomato into the cooking pot after the beef has been done.
Palm oil, crayfish should be added. Cover the cooking pot till the soup is fully done and now stir in the blended peanut.
Mix it thoroughly so that the peanut powder can dissolve.
Cover the soup to thicken up and remember to check it every 5 minutes to prevent it from burning.
If the soup is thick, you can add a little bit of water to reduce the thickness
Now you can add small quantity of spinach or carrot or any other vegetables of your choice.
Leave it for two minutes and make sure the soup is not too tick or watery before you take it off the heat.
