Groundnut Soup, also known as “Peanut soup” it’s a delicious soup that looks and almost taste like Egusi Soup. It is popular in the Northern and Southern parts of Nigeria but in different ways. Groundnut soup is particularly common among the Etsako poeple of Edo state. It’s known as Omisagwe to the Estako’s.
- bitter leaves/pumpkin leaves
- efirin/basil leaves optional
- scotch bonnet (ata rodo)
- bouillon cubes
- assorted meat
- dry fish
- stock fish
- palm oil
- uziza seed
- Boil the meats first, the tougher meats first, put them into a pot and place on a cooker on medium heat. Add water to cover, add onions, seasoning cube and salt. Boil till slightly tender.
- Add the softer meats, if you are using tough dried stock fish add at this time, add the atarodo (scotch bonnet) and the crayfish and boil till soft.
- At this point start preparing your groundnut paste. (Roasted groundnut will be preferred here).
- Put the groundnut into a blender or dry mill, blend till smooth.
- Add some of the stock into the blended groundnut, add the Uziza, onions and crayfish, blend till you get a thick fine paste and set aside.
- Wash and cut the pumpkin leaves into tiny pieces, if you are using bitter leaf, wash very well to reduce the bitter taste.
- This time, check on your meats, add the smoked fish, switch off the heat and leave the smoked fish to simmer in the stock for some minutes.
- Add water to reduce the heat to low.
- Add palm oil into the stock, leave to combine.
- Add the groundnut paste gradually, don't add much groundnut paste so as to control how thick or watery you want your soup to look, add seasoning cube and salt.
- Stir and combine, make sure its not clumpy, add the washed bitter leaves or pumpkin leaves (Don't add much).
- Switch off the heat and add the Efirin or Basil leaves.
- Add more palm oil and make sure it floats on top.
- Serve with any swallow of your choice.