How To Make Groundnut Soup (Recipe)

GROUNDNUT SOUP (OMISAGWE/NKATENKWAN) RECIPE

Groundnut soup has groundnut or peanuts as its primary ingredient. Traditionally, it is a favourite of the Esans and Esakos. The Ghanaians also consume this delicacy and have its name as Nkatenkwan in Akan language. There is a reason why this is a special delicacy with peoples of a place.

Ingredients

• 1 cup, Groundnut (roasted or raw)
• Assorted meats
• Chopped onions
• 1 medium-size dried stockfish
• Fresh pepper
• Palm oil
• Crayfish
• 1/2 Bitter leaves
• 1/4 cup, Uziza seeds
• 1/4 Efinrin /Basil leaves (optional)

Method

1. In a medium-sized pot, Season and boil assorted meat with chopped onions, salt and seasoning.
2. Dry roast the groundnut and uziza seed for 3 minutes in a frying pan shaking the pan regularly. I find that roasting spices and nut in a pan release oils and intensifies the flavour.
3. Blend the groundnut and the uziza seeds until you achieve finely textured powder and set aside. The longer you blend, you will notice the powder transforming into a paste. This is as a result of the oils in the nuts and seeds. Roughly blend the pepper and set aside.
4. When the meat is tender, shred stockfish into bits and add.
5. Add the pepper in the assorted meat stir and let it boil properly. This should take 3 minutes, taste and add salt and seasoning if necessary. It is now time to include a reasonable amount of palm oil. I prefer 2 spoons of palm oil.
6. Add the groundnut powder and 1/2 soup hot water. Note that the Palm oil and pepper stock must be bubbly while adding the groundnut powder.
7. Let it boil for 10 minutes and watch as the soup thickens. If you are left with a watery consistency, simply add extra powder.
8. Add a handful of efinrin, stir let it this cook for 2 minutes under low heat stir again.
9. Serve with pounded yam /garri/fufu/wheat.

SECOND APPROACH TO GROUNDNUT SOUP

1. Start cooking the shaki first as it is the toughest meat in the bunch. Always keep water to the same level as the contents of the pot and top it up as you cook.
2. When the shaki starts to curl, add the dry fish and stockfish.
3. When the shaki is almost done, add beef and stock cubes and cook till all the meat and fish are well done.
4. Add the crayfish, salt and pepper, cover and cook till it boils.
5. Transfer the meat and fish to another pot/container leaving the stock in the pot.
6. Add the ground groundnuts and stir very well till there are no lumps. Reduce the heat to very low and start cooking.
7. Stir every 5 minutes and top up the water if necessary. This mixture burns easily so watch it closely and stir as often as necessay.
8. Cook till a thin film of clear oil appears on the surface. This should take about 15 minutes. Add palm oil and stir very well.
9. Add the beef and fish, stir and cook on low heat till it boils. For those who prefer their groundnut soup without vegetables, the soup is ready at this time. If you prefer it with vegetables then go to step 10.
10. Add the vegetables, stir and leave to simmer. Stir again and it is done