Groundnut Soup
Nigeria
Rédacteur junior
Birmingham, United Kingdom ·
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Birmingham, United Kingdom ·
Groundnut soup is peanut soup, and it is one of the most widely distributed dishes in West Africa. It travels under a long list of names: maafe or mafé in Wolof, sauce d'arachide in French, tigadèguèna in Bambara, domoda in the Gambia, and the tradition is generally traced to the Mandinka and Bambara peoples of Mali. In Nigeria it is made differently in the north and the south, and it is particularly associated with the Etsako people of Edo State, who call it omisagwe. This version is a southern one, built like an egusi soup with assorted meat, stockfish, smoked fish, crayfish and palm oil, and thickened with a paste of roasted groundnuts blended with uziza, onion and crayfish. It looks and eats close to egusi, which is a comparison Nigerians make themselves. Bitter leaf is the traditional green, with ugu or spinach substituted when it is unavailable, and efirin, the Nigerian basil, goes in off the heat at the end. How thick it should be is entirely a matter of preference, which is why the groundnut paste is added gradually rather than all at once. The palm oil floating on the surface at the end is not an accident and is considered correct.
Groundnut soup is documented across West Africa under names including maafe in Wolof, tigadèguèna in Bambara and domoda in the Gambia, and is traced to the Mandinka and Bambara peoples of Mali. In Nigeria it is particularly associated with the Etsako people of Edo State, who know it as omisagwe.
Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient.
Boil the tougher meats first in a pot over medium heat. Add water to cover, along with onions, seasoning cube and salt, and cook until slightly tender.
Add the softer meats and the stockfish, along with the scotch bonnet and the crayfish, and cook until soft.
Meanwhile, put the groundnuts into a blender or dry mill and blend until smooth. Roasted groundnuts are preferred.
Add some of the stock to the blended groundnut, along with the uziza, onions and crayfish, and blend to a thick fine paste. Set aside.
Wash and cut the pumpkin leaves into small pieces. If using bitter leaf, wash it very well to reduce the bitterness.
Add the smoked fish to the pot, turn off the heat and leave it to sit in the stock for a few minutes.
Add water to bring the temperature down and return to a low heat.
Stir the palm oil into the stock and let it combine.
Add the groundnut paste gradually, judging the thickness as you go, and season with bouillon cube and salt.
Stir until smooth with no lumps, then add the washed leaves, using a light hand.
Turn off the heat and stir through the efirin or basil leaves.
Finish with a little more palm oil so it floats on the surface, and serve with any swallow.
Notes personnelles de Beatrice Ige6 avis
Getting decent dry fish in Berlin is hard abeg, had to use just smoked mackerel from the Afroshop in Wedding. The soup turned out too oily because I used store-bought peanut butter instead of grinding whole roasted peanuts like step 3 says. My fault, but it made the stock super heavy.
Made this yesterday after buying shaki and smoked fish from Southwest Farmers Market in Houston. Only thing is 60 minutes total cook time was a bit short for my cow skin to get properly soft, had to boil it an extra 20 mins before adding the groundnut paste. Taste was top notch sha.
Herh, putting bitter leaf and uziza seed in groundnut soup is pure Nigerian style oo! In Kumasi here we make nkatenkwan with tomatoes and garden eggs, but I tried this version with the crayfish and smoked fish. The pepper kick with the groundnut paste was very nice, chale.
could not find fresh ugu anywhere here in Atlanta so I used frozen spinach instead, but blending the roasted peanuts with warm stock and uziza made the whole kitchen smell like home. turned out thick and rich o, went so well with pounded yam.
blending the roasted groundnut directly with the stock and ata rodo before pouring it back in the pot is the true secret. I was worried the oil from the peanuts would separate too much, but it thickened up beautifully after ten minutes. Perfect for this Chicago cold.
Amaka, blending it directly with the stock is the trick sha! The first time I tried it I was scared the oil would ruin everything, but it always thickens up so well. This Manchester cold is no be small thing too, so I understand you completely o.