West African Groundnut Soup
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By Bernardo Pereira
West African Groundnut Soup
10 steps
Prep:1hCook:1h
Updated at: Sun, 04 May 2025 02:36:45 GMT
Nutrition balance score
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Ingredients
8 servings
1.25 Kgchicken
goat meat, or beef, cut into pieces
1 cupsmoked fish
mackerel or dried fish, deboned & rinsed
1 cupshrimp
Optional, or tripe
1 cupunsweetened peanut butter
natural, smooth or crunchy
2onions
chopped
6tomatoes
blended, or 1 can crushed tomatoes
1red bell peppers
blended, for color
3garlic cloves
minced
1 inchginger
grated
1scotch bonnet
peppers, adjust for heat
2 tspPaprika
1 Tbspirú
soumara
salt
to taste
1 tspground crayfish
optional, for depth
2 Tbsppalm oil
or vegetable oil
1stock cubes
or Knorr
2 cupsspinach
chopped, oprional, kale, or bitter leaves
1 cupokra
optional, sliced, if you like a thicker texture
Instructions
Step 1
- Season the meat with salt, garlic, ginger, and stock cubes.
Step 2
- Boil until tender (about 20-30 mins), reserve the stock.
Step 3
- In a pot, heat palm oil and sauté onions until golden.
Step 4
- Add blended tomatoes, peppers, garlic, and ginger and pounded irú (soumara). Cook for 10 mins until thickened.
Step 5
- Stir in peanut butter and 2-3 cups of the meat stock (or water). Whisk well to avoid lumps.
Step 6
- Add the cooked meat, smoked fish, and crayfish (if using).
Step 7
- Simmer on low heat for 20-30 mins, stirring occasionally to prevent burning.
Step 8
- Stir in spinach or okra in the last 5 mins of cooking.
Step 9
- Taste and adjust seasoning (salt, pepper, or more stock cubes).
Step 10
- The soup should be thick, creamy, and nutty. If too thick, add more stock.
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