Groundnut soup is mostly cooked by the Northerners and some parts of Southern Nigeria. It is a delicacy to those who know it. Some people cook this soup with slices of dried unripe paw paw. This unripe paw paw acts like kpomo in the soup.
It can be made thick or light depending on how one wants it, and
the quantity of water or vegetables added. Some great lovers of groundnut cook this without vegetables. The groundnut can be roasted a little or just ground raw and fresh. A small portion of Locust beans (dadawa) can also be added if you like it's flavor.
This is the kind of soup that can make you eat more eba than planned, so, if you are a weight watcher, I beg you to eat only one of those foo foos in the picture. Without self control, the yummy soup can make you clear all three before realizing what you just did.
This soup can be served with any type of foo foo, semo, starch, not too soft amala, pounded yam etc.
Anyone who can cook the miyan taushe soup sent in by Deborah Bala two days back, should be able to cook this soup. There is no much difference.
It is best warmed again at night or stored in a freezer because, just like melon soup, it can go sour easily.
A trial will make you a fan of this soup, I promise.
Some ingredients like ugu vegetable,groundnut. salt, cow skin, crayfish, stock fish, smoked fish, seasoning, onion, pepper and periwinkle
boiling washed beef with salt and chopped onion
adding washed stock fish to soup
roasting peanuts for 4 minutes before grinding
grinding peanuts manually
grinding crayfish with groundnut
adding kpomo and palm oil to soup
adding just a scoop of oil to soup
Adding scrubbed and washed smoked fish after palm oil boils and cooks
adding pepper. pepper and kpomo can be added while boiling beef or earlier
soup boils well before adding groundnut
adding ground peanuts and crayfish to boiling soup
adding washed periwinkle to soup
Finally adding ugu vegetables to cooked soup
stir for just 3-5 minutes and remove from heat
vegetable groundnut soup being served with hot and fluffy eba.
cooked soup being dished out
rotten ugu, the reason for cooking light vegetable groundnut soup. I didn't preserve this ugu properly, by the time I brought it out to chop, almost every had gone bad. I had to cook with the few good ones. Would have loved to add more, but sha, the soup still tastes very delicious.
a yummy serving of groundnut soup with soft yellow garri
Periwinkle this days is so salty, be careful with salt before adding periwinkles. If you add salt before periwinkles, your pot of soup may turn out very salty.
The reason I cooked this light vegetable groundnut soup is because the ugu I kept could not survive Abuja heat. There was no space in the fridge and I had to keep vegetables in a cellophane bag. There was no time to cook the soup earlier as planned. After two days, almost everything in the bag got bad. I had to pick a few good leaves and manage to cook the soup with them.
When next I cook groundnut soup, it's going to be with thick vegetables just like my edikang ikong soup. I hope "Anon" won't complain that I'm posting the same thing every day. It's actually not the same when you look at the colour of the dish and ingredients. One different ingredient is enough to change the name of a dish.
Enjoy your lunch!
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