GROUNDNUT SOUP RECIPE
Groundnut soup (also called peanut stew) is a common but delicious Nigerian delicacy which is commonly eaten with rice, a starch like eba or pounded yam.While prevalent all over Nigeria, groundnut soup was originally a product of the Northern part of the country where it is natively called ‘miyar gyada’
Ingredients
- Braised Meat
- 2.5 lbs stewing goat meat
- 1 red onion sliced
- 2 tsp Bouillon
- 1 tsp salt
- Groundnut Soup/Peanut Stew
- 2 cups raw skinned peanuts
- 3 scotch bonnet or habanero peppers roughly chopped use less if you do not like spicy food
- 0.5 lbs chopped spinach about 5 cups chopped, about 2 cups frozen
- 2 tbsp West African dried shrimp powder aka crayfish
- 3 tbsp palm oil
- Salt to taste
- Braised Meat
- 2.5 lbs stewing goat meat
- 1 red onion sliced
- 2 tsp Bouillon
- 1 tsp salt
- Groundnut Soup/Peanut Stew
- 2 cups raw skinned peanuts
- 3 scotch bonnet or habanero peppers roughly chopped use less if you do not like spicy food
- 0.5 lbs chopped spinach about 5 cups chopped, about 2 cups frozen
- 2 tbsp West African dried shrimp powder aka crayfish
- 3 tbsp palm oil
- Salt to taste
Instructions
- In a stew pot, braise the goat meat over low- medium heat with the onions, bullion and salt for 30-35 minutes. If you are cooking goat meat from an older or male goat, you may need to cook the meat for longer for it to be tender.
- Next, toast the peanuts in a pan, stirring continuously over low heat, till the nuts turn toasty in color. It should take about 15- 25 minutes depending on how hot the pan is.
- Allow the nuts to cool completely before grinding.
- In a blender, food processor, mortar and pestle, grind the peanuts into a rough powder. Be mindful not to blend into a butter (it really doesn't hurt if blended to a butter, this is just how I learned to do it).
- Mix the braising the liquid from braising the goat meat and water (should make up about 3 cups of liquid) with the ground peanuts and scotch bonnet peppers in a pot making sure there are no peanut lumps. Bring this mixture to a gentle boil over low- medium heat for about 10 minutes, mixing continuously to prevent burning.
- At this stage, you may add more or less water depending on the consistency you prepare. If you prefer a lighter soup, add more water. If you prefer a thicker soup add no more water. Note that as the stew continues to cook, it usually thickens up. It also thickens a little more once it cools down.
- After 10 minutes, add in the palm oil, braised meat, crayfish, and cook for another 5 minutes.
- Add in the chopped spinach and simmer for 5 minutes on low heat, stiring occasionally to prevent burning.
- Take the stew off the heat and serve.
- In a stew pot, braise the goat meat over low- medium heat with the onions, bullion and salt for 30-35 minutes. If you are cooking goat meat from an older or male goat, you may need to cook the meat for longer for it to be tender.
- Next, toast the peanuts in a pan, stirring continuously over low heat, till the nuts turn toasty in color. It should take about 15- 25 minutes depending on how hot the pan is.
- Allow the nuts to cool completely before grinding.
- In a blender, food processor, mortar and pestle, grind the peanuts into a rough powder. Be mindful not to blend into a butter (it really doesn't hurt if blended to a butter, this is just how I learned to do it).
- Mix the braising the liquid from braising the goat meat and water (should make up about 3 cups of liquid) with the ground peanuts and scotch bonnet peppers in a pot making sure there are no peanut lumps. Bring this mixture to a gentle boil over low- medium heat for about 10 minutes, mixing continuously to prevent burning.
- At this stage, you may add more or less water depending on the consistency you prepare. If you prefer a lighter soup, add more water. If you prefer a thicker soup add no more water. Note that as the stew continues to cook, it usually thickens up. It also thickens a little more once it cools down.
- After 10 minutes, add in the palm oil, braised meat, crayfish, and cook for another 5 minutes.
- Add in the chopped spinach and simmer for 5 minutes on low heat, stiring occasionally to prevent burning.
- Take the stew off the heat and serve.
Notes
Your groundnut soup/peanut stew can be served with your choice of fufu or rice Nutrition Info Nigerian peanut stew has been found to have high concentrations of calcium and phosphorus [1] and as such is locally considered to be a nutritious dish for pregnant and nursing women.
Your groundnut soup/peanut stew can be served with your choice of fufu or rice Nutrition Info Nigerian peanut stew has been found to have high concentrations of calcium and phosphorus [1] and as such is locally considered to be a nutritious dish for pregnant and nursing women.
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