Nigerian Groundnut Soup With Ugu Vegetable

Groundnut soup

Nigerian groundnut soup with hot garri.
Groundnut soup also known as peanut soup is mostly cooked by the Northerners and some parts of Southern Nigeria. If you can cook egusi soup with vegetable, then you already know how to cook this groundnut soup because same method will give you a wonderful, delicious pot of soup. It is a delicacy to those who know it. Some people cook this soup with slices of dried unripe paw paw. This unripe paw paw acts like kpomo in the soup.  
It can be made thick or light depending on how one wants it, and
the quantity of water or vegetables added. Some great lovers of groundnut cook this without vegetables. The groundnut can be roasted a little or just ground raw and fresh.  A small portion of Locust beans (dadawa) can also be added if you like it's flavor.

This is the kind of soup that can make you eat more eba than planned, so, if you are a weight watcher, I beg you to eat only one of those foo foos in the picture. Without self control, the yummy soup can make you clear all three before realizing what you just did.
This soup can be served with any type of foo foo, semo, starch, not too soft amala, pounded yam etc.
Anyone who can cook the miyan taushe soup sent in by Deborah Bala two days back, should be able to cook this soup. There is no much difference.

It is best warmed again at night or stored in a freezer because, just like melon soup, it can go sour easily.
A trial will make you a fan of this soup, I promise.

INGREDIENTS:
1 Cup slightly roasted groundnut
1 small bunch fluted pumpkin (Ugu vegetable)
1 kg beef
3 cow skin (Kpomo)
2 medium sized smoked catfish
1/2 cup roughly ground crayfish
1 cup periwinkle (mfi) Optional
1 seasoning cube
1 pack stock fish ears
1 teaspoon pepper, you can add more
1 tablespoon palm oil
Salt to taste
Enough water or stock to cover the meat after steaming.

Before cooking groundnut soup:
Steam the beef with salt and onion until
almost done.
Wash and cut the ugu vegetables and set aside
Grind the peanuts, wash and cut or shred the kpomo and set aside.

See cooking steps in picture below...

Ingredients for groundnut soup
Some ingredients like ugu vegetable,groundnut. salt, cow skin, crayfish, stock fish, smoked fish, seasoning, onion, pepper and periwinkle
boiling washed beef with salt and chopped onion
adding washed stock fish to soup
roasting peanuts for 4 minutes before grinding
grinding peanuts manually
grinding crayfish with groundnut
adding kpomo and palm oil to soup
adding just a scoop of oil to soup
Adding scrubbed and washed smoked  fish after palm oil boils and cooks
adding pepper. pepper and kpomo can be added while boiling beef or earlier
soup boils well before adding groundnut
adding ground peanuts and crayfish to boiling soup
adding washed periwinkle to soup
Finally adding  ugu vegetables to cooked soup
stir for just 3-5 minutes and remove from heat
vegetable groundnut soup being served with hot and fluffy eba.
cooked soup being dished out
rotten ugu, the reason for cooking light vegetable groundnut soup. I didn't preserve this ugu properly, by the time I brought it out to chop, almost every had gone bad. I had to cook with the few good ones. Would have loved to add more, but sha, the soup still tastes very delicious.
a yummy serving of groundnut soup with soft yellow garri
Periwinkle these days is so salty, be careful with salt before adding periwinkles. If you add salt before periwinkles, your pot of soup may turn out very salty.

The reason I cooked this light vegetable groundnut soup is because the ugu I kept could not survive Abuja heat. There was no space in the fridge and I had to keep vegetables in a cellophane bag. There was no time to cook the soup earlier as planned. After two days, almost everything in the bag got bad. I had to pick a few good leaves and manage to cook the soup with them.

When next I cook groundnut soup, it's going to be with thick vegetables just like my edikang ikong soup.  I hope "Anon comment" won't complain that I'm posting the same thing every day. It's actually not the same when you look at the colour of the dish and ingredients. One different ingredient is enough to change taste, colour and even aroma of a dish. 
Enjoy your lunch!

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Comments

  1. Rola11:56

    Yes o! It's very very delicious though i've never tried it with any leaf, i cook it just like the banga soup. For my cooking, i didnt bother to add palmoil cos if you leave the groundnut to boil for a longer time, it brings out oil by itself... Thanks for sharing all the same.

    ReplyDelete
    Replies
    1. Thank you Rola, thanks for this tip.

      Delete
    2. I tried this soup earlier this week. I was inspired to do it based on this blog. plus i used to eat it alot at the boarding house. It was wonderfullllllllllllllllllllllllllllllllllllll. thanks eya

      Delete
  2. Anonymous12:11

    Hmmmm delicious licking mi lip......hausa tinz

    ReplyDelete
  3. Alice12:26

    Am gonna try this.

    ReplyDelete
  4. Anonymous13:03

    Eya there is no difference between your ground nut soup and the Miyan Taushe featured by one of your guest writer Deborah (yesterday) and this soup save for the stock fish, periwinkle and Ugu leaf of which she said we can use any other leaf if we don't find the yakuwa leaf.
    Just saying ohhhh!!!!

    ReplyDelete
    Replies
    1. Anonymous15:57

      hellooooooo there is a great difference you named 3 things i will add 1 again which is spring onions i don't even want to think of how it tastes in SOUP....thank me later Bomsy

      Delete
    2. @Bomsy, you nearly took the reply from my clean mouth.

      Delete
  5. ****Mufasa Said13:17

    IM TRYING THIS TODAY

    ****Mufasa Said

    ReplyDelete
    Replies
    1. Hi ****Mufasa, how did the cooking go?

      Delete
  6. Anonymous14:55

    It looks very nice and easy to cook but if I have to try it,I guess I will cook mine with plenty pepper so that it can go down well....lol. But can I blend the groundnut raw or must I roast it first b4 blending it?

    ReplyDelete
    Replies
    1. Anonymous15:11

      The groundnut can be ground or raw, it depends on what you want. I think there are no strict cut out rules here.

      Delete
    2. Anonymous15:12

      Hmmm, plenty pepper, lol. Does that mean you are preggys??
      Have a safe delivery sister.

      Delete
  7. Anonymous15:17

    Its one of my best,I use scent leaf when cooking mine,and somtimes I add egusi(melon)to it,mix them together,it comes out well....

    ReplyDelete
    Replies
    1. Oh, I'll try cooking it with scent leaves. When I post, I pray Anonymous doesn't come up to say I stole your recipe. Thanks.

      Delete
    2. JAYNE23:07

      Its me,Jayne,I dint just incluse my name,well I dnt hav a problem wt u stealing my recipe cos I've stolen more than enough from you,lol.....

      Delete
  8. pls dear how do you get your eba to look so smooth fresh and inviting and also how to make it get this shape,

    ReplyDelete
    Replies
    1. Hi Deborah, your reply is right down. How far?

      Delete
  9. Anonymous15:50

    I will try this, it's just how to look for g-nut in this snow....Eya u don't like pepper ooo just one table spoon for that lot of soup ok maybe because of your girls....

    ReplyDelete
    Replies
    1. Yes, it's because of the girls. I pray you find ground nut.

      Delete
  10. Chichi17:18

    Hmmmmmmm me likey. I have not tasted groundnut soup before but with this i'm motivated to try this dish. Anty Eya well done, i'm really learning.

    ReplyDelete
    Replies
    1. Chichi try it, you'll like it.

      Delete
  11. Thank you all. I appreciate every body's comment, just that I need time to be able to reply to all the comments. I will try my possible best.
    @Deborah, I can't swallow hard eba, I make my eba very soft with boiling or about to boil water, stir with a hard wooden spatula, and leave to cool a bit before scooping. I use the plastic foo foo scooping saucer sold by plastic item sellers. With that plastic saucer, you can mold your eba or any foo the way you want.

    ReplyDelete
  12. Anonymous10:24

    Can I use yoruba locust beans(iru)in place of dawadawa?

    ReplyDelete
    Replies
    1. Anonymous11:17

      Yes you can, use very little.

      Delete
  13. ruthy11:52

    Aunty eya, d village markets in abuja are many bt here r sum dt am familiar wit: tuesdays(only) - karimo market (drive to airport junction and enter a bus or if u r driving, ask for directions to karimo, d market is jux on d road), saturdays (only) - kabusa market- at akpo junction on dt shop rite road, after sunnyvale, make enquiries, if u r drivin, pay a bike man 50 naira to take u in dere. Try dem and nothin dt concerns ur kitchen will ever take u to wuse again.

    ReplyDelete
    Replies
    1. Thanks Ruthy, God bless you for this info. How are you today?

      Delete
  14. Thank You for this. I ran out of ideas on what to prepare for dinner then I saw this. I will make it this evening and use basil leaves instead of Ugwu cos that's wat I have in my fridge. Its a delicacy in Etsako part of Edo state. They use fresh fish.

    ReplyDelete
    Replies
    1. Thank you Treasure, When you are done, please let us know how it turns out with Basil Leaves. Have fun cooking!

      Delete
  15. Eya please can I get already grinded groundnut in the market?

    ReplyDelete
    Replies
    1. No Nana, but the sellers can help you grind it for a fee of about #50.

      Delete
  16. ruthy14:56

    U r welcome aunty eya. Am gud tnx.

    ReplyDelete
  17. Ok thanks Eya I think I will grind in the market for now.

    ReplyDelete
  18. Anonymous20:36

    I love groundnut soup! Cna eat it with rice and yam! Sometimes, I drink it!
    Funny enough, I don't like eating epa like that o!...ahahaha

    ReplyDelete
  19. Anonymous22:04

    Nice post. Thanks, def. making it 4 my Hubby 2mrw

    ReplyDelete
  20. Anonymous18:01

    Pls which is most prefarably,fresh groundnut or roasted?

    ReplyDelete
  21. Fresh is good, slightly roasted is also good.

    ReplyDelete
  22. Madam eya u hv found urself a new stalker.jst came across ur blog nd i'm soo impressed dnt even knw whr to begin. I'm dating this man who lived most of his life abroad nd cooks continental dishes really well. I really need to step up my game in d kitchen. ls this gnut d raw one or already rosted like d one u use to take garri.cause i dnt think its easy to find raw gnut around

    ReplyDelete
  23. sylvy14:00

    Eya I can see you love periwinkle......

    ReplyDelete
  24. OmoTlips12:54

    I'm about to prepare mine but I normally include small egusi, it's the same process though. I'm gonna eat mine with starch. Try it now A̷̷̴̐͠πϑ thank M̶̲̅ε̲̣̣̣̥ later.

    ReplyDelete
  25. Anonymous14:18

    Looks great

    ReplyDelete
  26. Anonymous12:39

    CAN'T I JUST BUY REGULAR READY ROASTED GNUTS FROM THE MARKET AND COOK THIS OR WILL IT ALTER THE EDIBILITY OF THE SOUP COS I'M CONSIDERING THE PROCESS OF BUYING RAW GNUT THEN GOING HOME TO FRY AND THEN GOING BACK TO THE MARKET TO GRIND IT AGAIN.

    ReplyDelete
  27. Yes you can buy roasted groundnut from the market.

    ReplyDelete
  28. Anonymous12:22

    I love eating Egusi Soup but Diet Expert says Egusi Soup is fattening. Can I use grind groundnut instead of Melon for Egusi Soup. Is Groundnut Soup also Fattening.

    Is it compulsory to blend the groundnut with the skin because some do not blend it with the skin in their recipes.

    Thank you.


    ReplyDelete
    Replies
    1. Anonymous08:08

      Aunty Eya,hw abt peelin off d groundnut?y add d groundnut peel to it?

      Delete
  29. Anonymous12:24

    The soup is always so delicious.I cook mine with shredded bitter leaf,I so love the taste.

    ReplyDelete
  30. Anonymous12:26

    This soup is always so delicious.I cook mine with shredded bitter leaf,you should try it,it comes out so well.

    ReplyDelete
  31. Anonymous01:29

    looks nice and appealing...love it

    ReplyDelete
  32. Anonymous21:08

    I tink I will try it.haven't eaten be4

    ReplyDelete
  33. Anonymous14:06

    Pls can I use the normal fried groudnut in the market?

    ReplyDelete
  34. LYDIA GABRIEL09:54

    Gudday Anty Eya,

    The soup is always so delicious.I fry d g/nut before cooking to reduce the oiling and i use okazi leaf, the taste is so niece.

    ReplyDelete
    Replies
    1. Thanks Lydia. Goes well with afang leaves too. Bless you for the feedback.

      Delete
  35. Anonymous17:08

    Aunty, I always read your blog ever since I stumbled upon it. As regards to the soup above what about the peels of the groundnut? And can I used the dry mill of blender to grind the groundnut? Gloria

    ReplyDelete
    Replies
    1. Hi Anon, thank you for reading the blog. About the groundnut peels, it depends on what you want ... to cook with them or remove before cooking.

      Delete

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