Recipe of Perfect Groundnut (Peanut) Soup - Nigerian Style
Hey everyone, it is Drew, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, Simple Way to Prepare Ultimate Groundnut (Peanut) Soup - Nigerian Style. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Groundnut (Peanut) Soup - Nigerian Style, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Groundnut (Peanut) Soup - Nigerian Style delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Groundnut (Peanut) Soup - Nigerian Style is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Groundnut (Peanut) Soup - Nigerian Style estimated approx 45minutes.
To get started with this recipe, we have to first prepare a few components. You can have Groundnut (Peanut) Soup - Nigerian Style using 10 ingredients and 11 steps. Here is how you can achieve it.
A spicy, nutty and flavourful Nigerian peanut stew.
Ingredients and spices that need to be Make ready to make Groundnut (Peanut) Soup - Nigerian Style:
- 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
Instructions to make Groundnut (Peanut) Soup - Nigerian Style
- 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.
- 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
- 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)
- In a pot,heat up the oil a bit, add the chopped onions and blended pepper and fry till it dries
- 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.
- Add the crayfish and stir properly for about 1 min.
- Then add the meat/fish with stock,cover and simmer for 5 minutes stirring at intervals to avoid burning
- Cook till the soup thickens and add more water if too thick for your liking.
- 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.
- Add ugwu leaf, taste and adjust the seasoning, cover the pot and turn off the heat.
- Serve with rice or any swallow of choice.
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