The Groundnut soup is a peanut and meat soup, a staple of African cuisine, originating from the Benin (Edo) people in Nigeria and is often eaten with yam pounded, rice, and a starch like eba.
Although widespread throughout Nigeria, it was originally a product of the northern part of the country where it was natively called “miyar gyada” and is a common staple at special events like weddings and even funerals, so I find it suitable for Christmas around the world.
The peanut soup is also consumed in Eastern Asia (in Ghana it is known as nkatenkwan, it is spicy and consumed with fufu, omo tuo and banku), in the United States (mainly in Virginia), and in some regions of South America, such as northwestern Argentina, Bolivia, and Peru, where it may be served with meat and bones and short pasta or fries.
On the blog, you will find another African peanut soup, which comes from Senegal:
- Difficulty: Medium
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Boiling
- Cuisine: African
- Seasonality: All seasons
Ingredients
- 1.1 lbs goat meat (or another type)
- 1 onion
- 2 cups vegetable stock
- 9 oz peanuts
- 2 chilies (Scotch Bonnet)
- 3 tbsp palm oil
- 2 tbsp dried shrimp
- 7 oz spinach
- to taste African pepper
- to taste salt
Steps
In a pot, braise the goat meat over medium-low heat with the onions, vegetable stock, and salt for 30-35 minutes.
Then, roast the peanuts in a pan, stirring continuously over low heat, until they become toasted.
Allow to cool completely before grinding them.
Grind the peanuts with the African pepper (Piper guneensis) until it becomes a coarse powder.
Mix the goat meat braising liquid and water (about 3 cups) with the ground peanuts and Scotch Bonnet chilies in a pot.Bring this mixture to a gentle boil over medium-low heat for about 10 minutes, stirring continuously.
Add more water if necessary.
After 10 minutes, add the palm oil, meat, shrimp, and cook for another 5 minutes.
Add the chopped spinach and cook for 5 minutes over low heat.Serve the soup hot.
FAQ
What is eba?
Eba is a stiff dough made by soaking garri in hot water and kneading it with a wooden handle until it becomes a smooth and doughy base, served as part of a meal with various soups and sauces.
Some of these include gumbo soup, egusi soup, vegetable soup, afang soup, banga soup, and bitter leaf soup, etc.What is African pepper?
The African Long Pepper has a softer texture and is thinner than other long pepper species. For this reason, it cannot be ground in grinders but must be pounded in a mortar or cut into small pieces with a knife or finally used whole in cooking.
