FOOD: How to make Groundnut Soup

It is weekend guys, after the whole hustle and tussle over the week and because it's holiday; I thought trying out something new won’t be a bad idea at all.

One thing I so like about Africa, we’ve got great delicacies that ‘fanimora’… #winks. We’ve got wonderful dishes that could make you salivate till your tongue turn desert! Lol…. Well, I feel we should try out this unique soup called the GROUNDNUT SOUP.  It is the next best soup after egusi soup. It is the same way as egusi soup, so you can apply the same methods as preparing the egusi soup with great results. It also looks like the Nsala soup.

Groundnut soup Ingredients:

• Peeled Groundnuts
• Assorted meat or beef and fish
• Dried fish
• Shaki (Cow Tripe)
• Red oil
•  Stock fish
• Ugwu leaves or Bitter-leaf or spinach
•  Grinded Crayfish
• Salt
•  Seasoning
•  Pepper
• Water

COOKING PROCESS

Firstly, soak the dried fish and the stock-fish in hot water, but I prefer boiling the stock-fish directly as it better of enjoyed when it’s extremely soft to chew. Afterwards, remove the ones from the dried fish, you may not necessarily remove that of the stock as it has its own unique taste when taken, clean the fish and shred into small pieces.

Next step is to roast the groundnut in a pan, stir continuously till it turns to golden brown (not burnt brown). After the roasting, allow it to cool and grind into powder.

Wash the ugwu thoroughly (you know how sandy these our Nigerian market women vegetables could be #grin) and cut into tiny pieces. Remember I made mention that you can either use ugwu, spinach or bitterleaf. If it is spinach, cut into small pieces, and if it is bitterleaf you decides to use, please wash the bitter taste out.

Put the shaki on fire first as it is the toughest meat ( I mean cook the shaki o, before somebori will go and place the shaki on the bare stove or gas as if they are doing barbecue) Lol… Right about when the shaki starts giving that curling shape, and then add the dried fish and stockfish. After, add the assorted meat and beef, fish and seasoning. Allow it to cook for about 7-10min. Add the grinded crayfish, salt and pepper and allow it to cook for about 3-5min.

Remove the fish and meat from and put it in another pot or plate but leave the stock-fish inside the pot. Add the grinded groundnut inside the pot, stir continuously till there are no lumps (koko, Okpu…lol). Try to reduce the heat to very low and allow it to cook for about 10mins.

NOTE: make sure you are checking at least every 3mins for adequate water in order to avoid burning. Cook until a thin film of oil appears on the surface, and then add the red oil and stir well to smooth.

Add the fish and meat, stir and allow it to cook for about 3min under low heat till it boils.

Add your vegetables, stir and allow it to simmer for about 3min, remove from fire.

GBAM!!!!..... Your Groundnut soup is ready!

You can serve with semo, wheat, pounded yam, garri (eba), or even amala… and step it down with a chilled soft drink….woolala!

Enjoy your weekend!!!
Eid Mubarak