Whether you call it groundnut soup or peanut soup it is the same soup, this soup is similar to egusi soup or I should just call both soups cousins…lol. I love the versatility of this soup, we eat this groundnut soup with anything and everything, yeah! That’s how we roll…lol…
Just name it, eba, bread, plantain amala Plantain Fufu, fufu or any swallow of your choice, this groundnut soup will deliver. To crown it all prepare this groundnut soup with scent leaves, you will come back and thank me later…lol. If you want to change things try this groundnut soup. You can make thick or a little be watery as you would with egusi ijebu, if you don’t have scent leaves you can use any vegetable of your choice.
The protein for this soup depends on what you want and the taste you want so feel free to use any type of proteins you love.
You might want to try;
- 2 Cups Fresh/toasted Groundnut/peanut
- 2 Red bell peppers
- 2 Habanero/Rodo (use more or less)
- 1 Big Onion (or 2 small onions)
- ½ Cup Palm oil (use more or less)
- Dried fish and stock fish (your choice of protein)
- Scent and spinach leaves (or choice)
- Seasoning bouillon powder/cube
- 1 Garlic (minced)
- Salt to taste
Deseed, rinse the peppers and blend with half of the onion if you’re using a big onion if you’re using small onions blend with one onion and set aside.
If you’re using fresh groundnut, peel the skin and lightly toast on a pan over medium heat. When toasting, watch the peanut you don't want to burn it, if you have any burnt nut pick them out.
If you’re using toasted groundnut grind in a grinding mill and set aside.
Depending on the protein you’re using clean and set aside, in this case, I used dried fish and stockfish. The stockfish was soaked in a bowl of hot water and salt overnight. The dried fish was soaked in a bowl of hot water and salt for a few minutes and removed.
The stockfish was still hard, so it was cooked further. Add the stockfish to a pot seasoning with small sliced onion, garlic, seasoning bouillon powder, and salt then add about half a cup of water and bring to a boil.
Add the dried fish, blended pepper and palm oil and continue cooking until the pepper is cooked and the content reduced.
Add the groundnut, season with seasoning bouillon powder/cube and salt. Shake/stir to combine everything and continue to cook until the groundnut is fully cooked.
Add the vegetable and stir to combine, check the seasoning and readjust if necessary, let it simmer for about 1 minute and take off the heat.
Serve and enjoy!
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