Groundnut soup, also known as peanut soup, has peanuts as its primary ingredient. Although it is a favourite of the Esans and Esakos, 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.
- 1 cup, Groundnut (roasted or raw)
- Assorted meats
- Chopped onions
- 1 medium-size dried stockfish
- Fresh pepper
- Palm oil
- 1/2 Bitter leaves
- 1/4 cup, Uziza seeds
- 1/4 Efinrin /Basil leaves (optional)
- In a medium-sized pot, Season and boil assorted meat with chopped onions, salt and seasoning.
- 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.
- 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.
- When the meat is tender, shred stockfish into bits and add.
- 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.
- 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.
- Let it boil for 10 minutes and watch as the soup thickens. If you are left with a watery consistency, simply add extra powder.
- Add a handful of efinrin, stir let it this cook for 2 minutes under low heat stir again.
- Serve with pounded yam /garri/fufu/wheat.