Peanut Butter Soup; A cheat code for traditional (Omisagwe)groundnut soup

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.

See how much oil the peanut butter gave off

Enjoy your peanut butter soup with any starchy accompaniment as you would your native soup.



Homemade Nigerian Roasted Peanuts/Groundnuts

Roasted Peanut or Groundnut as it is called in Nigeria is a very popular snack. I remember hawkers carrying roasted groundnut, dankwa and pop corn in glass cases on their heads, they would use a fork to tap the case and make a rhythmic noise to attract people in the area to come and buy.

Roasted groundnut is also a popular accompaniment to roasted plantain  (Boli  or Bole as it is called) , garri (cassava flakes) soaked in water e.t.c.

It is quite easy to make. This is how I make mine.

Raw Groundnuts 
Salt to season

Garri, or Cooking Salt, or Very fine Sand to roast. 

– Soak groundnuts in hot water and salt for about 30 mins, then drain in a seive, allow to strain completely. 


– Fine sand is the most popular thing used locally to roast groundnut. Sand retains heat and also the nuts roast quicker and finer. But I don’t care for that method at all.
My neighbour when I was growing up used salt to make her’s, but I ain’t got annapuna salt to waste. So i used garri.

I opted to use garri

– Heat an empty pan on the fire and add garri/salt/sand, allow the garri to heat up slighty then add the peanuts.


– Use a wooden spoon to keep stirring. Stir consistently so as allow for even cooking and to avoid burning. The peanut would start to make a crackling sound like pop corn.
Keep stirring till the sounds stop and the skin looks like it is shrivelled. You can pick one nut and peel and taste, if it still tastes raw keep stirring. Keep checking to see progress if you peel the skin of about 3 picked randomly and it comes out golden brown, it is time to take it off the heat.

– Allow it to cool in garri/salt/sand before you pour it in large perforated seive, seive to separate garri/sand/salt from the peanuts.

– If the groundnut is almost burnt or over roasted quickly take out of the garri/sand/salt as It would keep cooking even after it has been taken off the heat.

– Allow it to cool completely then peel and store in an airtight container.