- Roasted Groundnuts1 CupsPeanuts. I used already roasted groundnuts. If using raw groundnuts, roast them in the oven or a frying pan until they brown.
- Palm Oil1/4 CupsAbout 1 cooking spoon
- Uziza Seed1/2 TeaspoonsOr you can substitute with 1 uda pod
- Uziza Leaf1/4 CupsOr a handful. Washed and chopped. I use uziza leaves because of their spicy flavour but you can use any vegetable of choice. You can use a scant handful of bitter leaf, ugwu or scent leaves.
- Red Chilli Pepper2 PiecesLocally called shombo. You can also use scotch bonnet pepper (ata rodo)
- Yellow Habanero Pepper3 PiecesLocally called cameroon pepper. Quantity of pepper depends on how spicy you want the groundnut soup to be but generally you should use enough pepper. Groundnut soup is best made spicy
- Ground Chilli Powder1 TeaspoonsGround Pepper
- StockfishAny QuantityUse lots of this. You can also use dried fish and dried shrimps
- Ground Crayfish1 Tablespoons
- Fresh FishAny QuantityBeef isn't my thing so I make most of my soups with fish. I used croaker fish, you can use any fish of choice. Or you can use beef or goat meat
- Onion1 1/2 Pieces
- Salt and Seasoning CubesTo Taste
How to make Groundnut Soup
This soup is best eaten with swallow meals; eba, fufu, pounded yam…e.t.c. For a peanut/groundnut sauce that can be eaten with rice or pasta, check out this easy Peanut Chicken Sauce recipe.
Step 1. In a blender or food processor, add the roasted groundnuts, chilli powder (ground pepper) and the uziza seeds or uda pod and blend until everything is in powder form.
Step 2. Add in 1 onion and blend everything until you get a very smooth, lump free paste. See 4th picture above for what it looks like. Set aside the paste.
Step 3. Blend the peppers and the remaining onion together and set aside. Meanwhile rinse and soak the stockfish in hot water. Do the same if you will be using dried fish too.
Step 4. Clean and wash the fish or meat if you will be using. Then put it in a pot, season with salt and seasoning cubes, add a little ground pepper if you want, add about 1 cup of water and let the fish steam until cooked. If using meat, cook until the meat is tender.
Step 5. When the fish is cooked, remove it gently from the stock so it won’t scatter before you cook the soup. If using meat, no need to remove it. At this point you should have a rich and tasty stock.
Step 6. Add in the soaked and drained stockfish to the stock, add in more water (about 1 to 2 cups should be enough) and cook for about 10 minutes.
Step 7. Add in the blended pepper and onion, add in the ground crayfish, stir and cook for about 5 minutes then add in the palm oil.
Step 8. Stir and let that cook for about 5 to 10 minutes to give the palm oil time to dissolve in the stock. Taste for salt and adjust taste if necessary.
Step 9. Add in the groundnut paste. Stir, and let it cook on medium to high heat until the soup thickens to your desired thickness. If you find that the soup is too thick for you, just add more water.
Step 10. Put back the fish, stir gently, cook for another 2 minutes then add the chopped uziza leaves.
Step 11. Stir and just let that cook for about 3 minutes, then switch off the burner, cover the pot and let the pot of soup sit on the burner for another 3 to 5 minutes before serving.