Nigerian Groundnut Soup is a traditional Nigerian soup for a classic mixed meat stew in a tomato, peanut and chilli sauce. The full recipe is presented here and I hope you enjoy this classic Nigerian version of Nigerian Groundnut Soup.
Difficulty: Intermediate | Servings: 5 | Time: 1:45mins
~ 500g assorted meat, washed
~ 1 medium-sized smoked fish (washed)
~ 225g stockfish — (for preparing your own, see the recipe on how to prepare saltfish/stockfish)
~ 225g bushmeat
~ 500g roasted peanuts
~ 100g ground crayfish
~ 25g iru (this is a condiment made by fermenting locust beans (carob) — omit if not available)
~ 2 fresh tomatoes, pounded to a paste
~ 100g hot chillies, pounded to a paste
~ 1 onion, chopped and pounded to a paste
~ 3 hot tatase (habanero) chillies
~ Salt to taste
~ Add the meat to a pot and add a little water or stock.
~ Season with salt and black pepper and boil for 30 minutes (or until tender).
~ Add the smoked fish and stockfish and cook for a further 10 minutes.
~ Add the remaining stock, bring to the boil and add the tomatoes, chillies, onions, habaneros, iru (if using) and peanuts.
~ Cook for 20 minutes (or until the stock thickens).
~ Sprinkle with ground crayfish and stir-in.
Simmer for a further 10 minutes, check the seasoning and serve hot with fufu/eba or rice.