Groundnuts are almost invariably eaten as a snack, mixed with salads or transformed into peanut butter paste. However, in African, this nut has been an important source of food for centuries and it is used in a number of different ways throughout the continent depending on the region, a little will go a long way for you. This delicious African recipe is the perfect main course for serving a crowd. The most common use is to flavour sauces, soup, or add thickness to any meals.
Traditionally, ground soup or stew is made with peanuts, tomatoes, onions with or without protein depending on one’s preference, you may use less oil or omit completely for a healthier stew just omit the tomato sauce. Groundnut soup is what peanut stew is commonly called in Nigeria. It is a nutty, savoury, spicy and totally delicious peanut stew usually eaten with a starch like rice, pounded yam or eba.
In West Africa, it is used to make this hearty stew, a rich stew with a tempting combination of flavours, garlic, ginger, herbs and of course a little bit of spice. The good thing about this recipe is that it is open to so many variations based on your preferences, availability of ingredients and time. Groundnut is rich in proteins and oils which is good for health. However, take time carefully to select good quality groundnut particularly in the raining season. Bad storage tends to result in mouldy groundnut. And these moulds carry some harmful organism called Aflatoxin, the way to know is to look for nuts with whitish specks.
The West African peanut soup has a wonderful combination of flavours and it is loaded with a lot of protein from the peanuts. This recipe could not be easier to make, peanut soup is prepared with the addition of meat like chicken, beef or lamb, fish and vegetables. You may want to prepare your groundnut paste ahead before cooking. To do this, start first by roasting the groundnut in the oven for 5 minutes to help you peel the skin easily, then blend with a little water to a smooth paste.
- Palm oil or peanut oil
- Habanero pepper
- 2 seasoning cubes
- 2 tsp of grated ginger
- Salt to taste
- 1 cup of peanut
- 1 smoked turkey thigh
- 1 tbsp of crayfish
- 1 lb beef
- Handful spinach
- 1 bell pepper
- Large tomato
- Large onion
1. The first thing to do is to wash, season and boil the beef.
2. Roast the peanuts for about 5 minutes or till it is wee browned.
3. Use a coffee grinder or a dry mill grinder to grind the peanuts to a fine.
4. De-bone the roast turkey and cut into bite sizes and add to the boiling beef after 10 minutes of cooking the meat.
5. Then continue with the cooking process for 20 to 25 minutes or until the meat becomes tender.
6. Blend the tomato, pepper and half of the onion together.
7. Add your blended pepper, crayfish, palm oil and ground peanut to the boiling meat and leave to cook.
8. Add your ground peanuts to the stew and mix thoroughly until the peanut is totally dissolved in the stew. Cover it up and cook for some minutes.
9. You can adjust the soup thickness with water or chicken stock if necessary and let it simmer to desired thickness.
10. Add in the chopped spinach and leave to simmer for an additional five minutes on low heat.
11. Your peanut stew is ready to be enjoyed.
12. Serve while hot over a plate of rice, couscous fonio or swallows like fufu, pounded yam and eba.
This soup is a staple in most African cuisine as well as some other cultures like Taiwan in East Asia and Virginia in the states. It is warm, nourishing and full of flavours; it is also very versatile which makes it perfect for any season of the year. This peanut stew will always hold a special significance because you will impress your guest with this dish. Follow the recipe above and you will never go wrong with it.