Groundnut Soup and Pounded Yam

By Ikenga Chronicles April 19, 2016

Groundnut Soup and Pounded Yam

                                                         –Judith Audu-Foght


I have been craving Groundnut Soup for a very long time now and it is very funny because i have only had it once when i was very little over 18 years ago so i was surprise at how much i felt like just having it. I decided to put the crave to rest and made it for dinner today and i have been asking myself how come it is not a regular in my kitchen because it taste unbelievable GOOOOOOOOOOOOOOOOOOOD!!! I licked all my fingers like it was my last meal…Found a new soup i love bet you would too… If you love Egusi, you would love it. It is made exactly same way you make Egusi, i bet you know there are several ways to make Egusi, you can either fry or not fry, i try avoiding frying so the process i will be sharing is exactly how i made mine tonight…Let me know when you make yours…Wink




  • fresh groundnut (peanut)
  • tomatoes (fresh)
  • meat (assorted)
  • onions – chopped
  • garlic (minced)
  • ginger (minced)
  • salt
  • seasoning
  • stock fish
  • prawns (optional)
  • periwinkle
  • cow skin (Kpomo) – clean very well and cut into cubes
  • bitter leaf – washed
  • pumpkin leaf (Ugu) – chopped
  • crayfish
  • curry
  • thyme
  • palm oil

Lets Cook:
1. Wash the meat very well, Put in a pot. Add onions, garlic, ginger, curry, thyme, salt, pepper and seasoning. Boil your meat according to toughness, i.e. boil the intestines (shaki, abodi, fuku,e.t.c) first, when it cooks for a while add the beef, allow cook for some time and then add the chicken or turkey.
2. Soak the stock fish in hot water and set aside. It will not only soften the fish but also help clean it and rid it of insects if there is any in it.
3. Check the meat. Add the Cow Skin (Kpomo), periwinkle. If the meat is cooked to your desired preference. Pour in palm oil. Pour in the prawns. Add the crayfish. Stir and cover.
4. Blend the fresh groundnut, fresh tomatoes and onions, add a little water and blend till smooth.
5. Check and make sure the palm oil is cooked (remember that this process can be done differently, you can heat the palm oil in a pan and pour the blended groundnut mixture in it, stir and when smooth pour into the meat) . Pour the groundnut mixture into the boiling meat on heat. Stir and cover. Allow to simmer for about 15 minutes. Constantly stir to avoid it burning.
6. Taste ad adjust seasoning if need be. Add the pumpkin leaf (Ugu) you can use any leaf you prefer, you can use just the bitter leaf or you can make the soup leafless.
7. Stir and turn off the heat when the oil starts settling on top it is ready.
8. By now your pounded yam, eba, fufu, semolina, e.t.c should be ready.
9. Serve and enjoy your delicious meal…Cheers




Culled From Judith Audu’s .Visit the blog for more recipes

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