Groundnut soup, a delicious Nigerian delicacy which originally is a meal of the Northern part of Nigeria where it is natively called ‘miyar gyada’ is commonly eaten for lunch or dinner with any staple like eba, pounded yam or semo. Like the name, it is a meal made with groundnut/ peanut.
- Assorted meat
- Stock fish, dried fish or any preferred protein.
- 1 red onion sliced
- 3 seasoning cubes
- 1 teaspoon of salt
- 2 cups raw skinned peanuts
- 3 scotch bonnet peppers roughly chopped
- Desired amount of preferred vegetable leaves chopped
- 2 tablespoons crayfish
- 3 tablespoons palm oil
- Boil the meat over low- medium heat with the onions, seasoning cube and salt in 2-3 cups of water for 20mins then add the stock fish and bring to boil for 10mins.
- Next, toast the peanuts in a pan for 15- 20mins, stirring continuously over low heat, till the nuts turn golden brown in colour.
- When the nuts are cooled, put in a blender, food processor, mortar and pestle, grind the peanuts into a fine paste.
- Add the paste into a pot the add the meat stock and mix gently till there is no lump in the mix. Boil this mixture under low heat for 10mins, mixing continuously to avoid burning.
- Add water if you are not okay with the consistency (i.e. if soup becomes too thick for you noting that the soup thickens more as it continues to cool.
- Add your palm oil, crayfish, meat and any other proteins you wish to add and bring to boil together for 5 mins. At this point you can add your preferred chopped vegetable leaves.
- Your groundnut soup is ready to be eaten with your favorite staple. Hurray!
Written by Adanma Okwuchi