For our readers in the diaspora who sometimes wonder how to cheat with some of the Nigerian recipes, this is for you. Traditionally groundnut soup is made with raw groundnut, ground to a fine powder. Anyway I found myself with a very dear friend who’s blender didn’t have a dry mill and she didn’t have a coffee blender either, and I had promised to make her groundnut soup. So we decided to experiment with peanut butter. We reached for a jar of Skippy Peanut butter from her panty and went to work hoping it would come out great. I can tell you it did.
- 1 1/2 cups Peanut butter
- 3 dried Cameroon pepper
- 2 tbsp Ground pepper (Ata rodo /Scotch Bonnet /Habenero)
- 1 Tsp Uziza seeds
- 1/4 cup Palm oil
- Cooked Assorted Meats and Fish
- 3 cups beef Stock
- 1/8 cup crushed dried Efirin leaves.
- Salt and bouillon cubes (Maggi or knorr … etc ) to taste.
- Blend the Cameroon pepper and uziza seeds together to powder, if you have a dry mill blender. If you have a regular blender, blend the uziza and Cameroon pepper with the other pepper and some water.
- In a pot , add the meat stock and the peanut butter, stir the peanut butter in the meat stock till it dissolves completely. Put your cooker on medium heat.
- Add, palm oil, Uziza, and ground peppers now. Allow to cook for about 3 mins the add the meats and fish . Taste for seasoning and add additional seasoning if necessary. Leave the pot covered and cook for about 10mins, add about 2 cups water if the consistency is too thick. Cook on medium heat.
- Because peanut butter is very oily you’d notice the oil start to float at the top, that is why you need very minimal palm oil. Add the efirin leaves and stir it in, turn the heat down to low and turn it off about 3 minutes after.
Enjoy your peanut butter soup with any starchy accompaniment as you would your native soup.