Nigerian Groundnut Soup is a traditional Nigerian recipe 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.
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Ingredients:
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 (or game)
500g roasted peanuts
600ml stock or water
100g ground crayfish
25g iru (this is a condiment made by fermenting fermented 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
Method:
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 on a bed of boiled rice.
