GROUNDNUT SOUP
Ingredient
500g raw peeled groundnuts (peanuts)
Assorted meat and fish (beef)
Shaki (cow tripe)
Dry fish or stock fish
Palm oil
A small bunch of pumpkin leaves
Spinach or bitter leaf
2 tablespoons ground crayfish
Knorr soup seasoning
Salt (to taste) and ground dry pepper
Preparation
Before cooking your groundnut soup, soak the stock fish and dry fish for a few hours. The length of time depends on how hard the stock fish is. You may also decide to boil it a bit.
When soft, clean the fish, remove the bones and separate them into small pieces.
Roast the raw groundnuts in a pan, stirring constantly till they look golden brown (make sure the groundnuts do not get burnt), after this set aside to cool down completely the grind into powder with a dry mill.
Wash and cut the pumpkin leaves into tiny pieces. If using spinach, cut into small pieces, if using bitter leaf: wash till the bitterness is fairly out and set aside.
Prepare other ingredients: grind the pepper and grind the crayfish.
Start cooking the shaki first as it is the toughest meat in the bunch. Always keep water to the same level as the contents of the pot and top it up as you cook.
When the shaki starts to curl, add the dry fish and stockfish.
When the shaki is almost done, add beef and knorr soup seasoning. Cook till all the meat and fish are well done.
Add the crayfish, salt and pepper, cover and cook till it boils
Transfer the meat and fish to another pot/container leaving the stock in the pot.
Add the ground groundnuts and stir very well till there are no lumps. Reduce the heat to very low and start cooking.
Stir every 5mins and top up the water if necessary. To avoid the mixture from burning, watch it closely and stir as often as necessary.
Cook till a thin film of clear oil appears on the surface. This should take about 15mins. Add palm oil and stir very well.
Add the beef and fish, stir and cook on low heat till it boils. For those who prefer their groundnut soup without vegetables add the vegetables, stir and leave to simmer. Stir again.
Ingredient
500g raw peeled groundnuts (peanuts)
Assorted meat and fish (beef)
Shaki (cow tripe)
Dry fish or stock fish
Palm oil
A small bunch of pumpkin leaves
Spinach or bitter leaf
2 tablespoons ground crayfish
Knorr soup seasoning
Salt (to taste) and ground dry pepper
Preparation
Before cooking your groundnut soup, soak the stock fish and dry fish for a few hours. The length of time depends on how hard the stock fish is. You may also decide to boil it a bit.
When soft, clean the fish, remove the bones and separate them into small pieces.
Roast the raw groundnuts in a pan, stirring constantly till they look golden brown (make sure the groundnuts do not get burnt), after this set aside to cool down completely the grind into powder with a dry mill.
Wash and cut the pumpkin leaves into tiny pieces. If using spinach, cut into small pieces, if using bitter leaf: wash till the bitterness is fairly out and set aside.
Prepare other ingredients: grind the pepper and grind the crayfish.
Start cooking the shaki first as it is the toughest meat in the bunch. Always keep water to the same level as the contents of the pot and top it up as you cook.
When the shaki starts to curl, add the dry fish and stockfish.
When the shaki is almost done, add beef and knorr soup seasoning. Cook till all the meat and fish are well done.
Add the crayfish, salt and pepper, cover and cook till it boils
Transfer the meat and fish to another pot/container leaving the stock in the pot.
Add the ground groundnuts and stir very well till there are no lumps. Reduce the heat to very low and start cooking.
Stir every 5mins and top up the water if necessary. To avoid the mixture from burning, watch it closely and stir as often as necessary.
Cook till a thin film of clear oil appears on the surface. This should take about 15mins. Add palm oil and stir very well.
Add the beef and fish, stir and cook on low heat till it boils. For those who prefer their groundnut soup without vegetables add the vegetables, stir and leave to simmer. Stir again.
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