Since I learnt to make Groundnut soup, I can make it in my sleep.
When i have a flu, i make it extra spicy
- 1 1/2 Cups raw (unpeeled, dehusked) groundnut
- 2 tsp Uziza Seeds
- 2 Dried Cameroon Peppers
- *Goat meat (personal preference)
- Stock fish
- Smoked Fish
- 1/8 cup of smoked prawns
- 2 tbsp powdered smoked prawns
- 2 tbsp powdered stock fish flakes
- 2 smoked catfish (shredded)
- Seasoning cubes
- 1/4 cup periwinkle
- 1 cooking spoon palm oil (or less)
- 2 cooking spoons blended fresh scotch bonnet ( Ata rodo )
- Efirin ( African sweet Basil / Scent leaf )
- Boil meat with some water, salt and season, add powdered smoked prawns and powdered stock fish flakes.
- While the meat is cooking, in a dry pan or wok slighty toast the groundnut, Uziza and Cameroon pepper till you can smell the aroma coming out. Turn off the heat and allow to cool.
- While the groundnuts cool, slice the efirin leaves.
- In the dry mill of your blender, blend the groundnut, Uziza and Cameroon pepper to a very smooth powder. The texture of the blended groundnuts should not be grainy. (Blend the groundnut with skin on)
- Check the meat to see if it is soft then add the stock fish pieces and the whole smoked prawns.
- Then add the pepper and palm oil. Allow to cook till the palm oil blends in.
- Then add the periwinkle, shredded smoked fish.
- Taste if you need to re-season, I doubt though.
- Next add the blended groundnut and stir it in, the soup starts to thicken add water if becomes too thick. Turn down the heat.
- Leave for about 5 minutes and add the efirin leaves. Turn off the heat and leave the lid on so as not to overcook the efirin.
Pair with your favorite accompaniment.
Serve with your favorite accompaniment. I found that asides morsels (swallow) it pairs well with rice, fried Plantain, yam as well. You should try it.
If you ever take a trip down to “Flusville” ensure you take a detour to Hot n Spicy Land! It helps you feel a lot better. 😂🤣😂🤣😁
Yesterday i got my favorite type of fufu, from Oja Odan in Ogun state. So i ditched the traditional Sunday Pounded yam or Fried rice and we had fufu instead, and egusi of cause to go with it.
- 2 cups Egusi (Melon Seeds)
- Assorted Meats (Cowleg, Goat meat, ponmo, offals)
- Assorted Fish (Stock fish, Smoked fish)
- Smoked Fish
- Ground crayfish
- 2 cups Thinly sliced Ugu leaves
- Peppers (4 Scotch Bonnet + 5 Jalapeño/Bawa/Sombo/ long tatashe)
- 1 Onion
- Meat Stock (from cooking the meats)
- Bouillon cubes
- 3 tbsp Iru (locust beans)
- 2 cooking spoons Palm oil
This is one of the methods i use in preparing egusi.
- Cook your meats, season with bouillon cubes, salt, ( i like to cook with smoked catfish head for a richer flavour). Cook till tender and well done.
- While cooking your meats, Rinse your Ugu leaves to get rid of dirt, then slice thinly.Blend your melon seeds with pepper, onion and water. Blend to a smooth consistency.
- Heat up your palm oil till it reaches smoking point, pour in your blended melon and fry for about 10 mins, don’t let it burn.
- Now add the rich stock from your meats and allow to cook till the fried melon paste and the stock are well incorporated.
- Next add crayfish powder,Iru. Taste for seasoning, may not have need to re-season your soup, if your stock is rich in flavour.
- Cook with lid off to allow the water to reduce faster in the soup.
- Once the water content has reduced to at least a quarter of what it initially was, add your assorted meats stock fish and other condiments like those listed in the recipe.
- Cook till the water has reduced completely and the soup won’t run off the back of the soup in a watery manner.
- Now add your Vegetable, and stir in gently with a ladle. Reduce the heat to the minimum and turn it off after cooking with the vegetables for 3 minutes.
- Serve with any swallow of your choice.