Groundnut Soup
Rich, nutty, and deeply comforting, this West African groundnut soup is made with smooth peanut butter, slow-simmered meat, and aromatic spices for a velvety, flavorful broth. Serve it hot with fufu, rice balls, pounded yam, or boiled plantain for a hearty and authentic meal.
Ingredients
- 1 lb beef, goat, or chicken, cut into pieces
- 1/2 lb smoked turkey or smoked fish, cleaned
- 1 cup smooth natural peanut butter (groundnut paste)
- 2 tablespoons palm oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 medium tomatoes, blended or finely chopped
- 1 to 2 Scotch bonnet or habanero peppers, whole or blended to taste
- 6 cups water or unsalted stock
- 2 tablespoons tomato paste
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 2 seasoning cubes
- 1 cup okra or garden eggs, chopped (optional)
- 2 cups spinach, kontomire, or callaloo, chopped
- 1 small bunch fresh cilantro or parsley, chopped
- 1 lemon or lime, for cleaning fish and balancing flavor (optional)
Instructions
Season the beef or goat with half the salt, black pepper, one seasoning cube, half the onion, garlic, ginger, and a little water. Bring to a boil, then simmer until the meat is tender, about 35 to 45 minutes. If using chicken, cook until fully done; if using smoked turkey, add it later in the cooking process so it does not break apart.
While the meat cooks, mix the peanut butter with 2 cups of warm water in a bowl until smooth and free of lumps. Set aside.
Heat the palm oil in a large pot over medium heat. Add the remaining onion and cook until softened, then stir in the tomato paste and blended tomatoes. Cook for 5 to 7 minutes until the mixture darkens slightly and the raw tomato smell reduces.
Add the cooked meat and its stock to the pot, then pour in the remaining water or stock. Stir in the peanut butter mixture, smoked paprika, coriander, cumin, remaining seasoning cube, and Scotch bonnet peppers.
Reduce the heat to low and simmer gently, stirring occasionally to prevent sticking, until the soup thickens and the oil begins to rise slightly on top, about 20 to 25 minutes.
Add the smoked turkey or smoked fish, then taste and adjust with more salt if needed. If using smoked fish, add it carefully so it stays in larger pieces.
Stir in the okra or garden eggs, if using, and cook for 5 minutes. Add the chopped spinach or kontomire and let it wilt into the soup.
Remove from the heat and finish with chopped cilantro or parsley. Let the soup rest for 5 minutes before serving so the flavors come together.
Serve hot with fufu, rice balls, boiled yam, plantain, or pounded yam.