GROUNDNUT SOUP

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Groundnut Soup

Nutty, spicy, deeply savory, soup that I made for my cousin one time… so good!

Yield: 4-5 servings

PREP IT! 

Beef

• 18 ounces Beef, cubed, cleaned, and trimmed

• 1 teaspoon Taste Tutor Seasoning 101

• ½ teaspoon Thyme, dried

• 1 large Bay leaf

• 1 small Red onion, chopped

• 1 small Habanero pepper, halved

• 1 cube Beef bouillon

• 32 ounces Beef broth

Groundnut Soup

• ½ large Onion, red, fresh, cut into 8 chunks

• 1 small Habanero

• 1 teaspoon Crayfish, ground

• 1 tablespoon Crayfish bouillon

• 1/4 teaspoon Cameroon pepper

• 1 teaspoon Taste Tutor Seasoniing 101

• 2 cups Beef stock, reserved from cooked beef

• 3 cups Water

• 1 ½ cups Roasted peanuts, skin on, toasted, ground until half paste and half fine granules

• 2 teaspoons Taste Tutor Piri Piri Seasoning

• 2 teaspoons Taste Tutor Pepper Soup Spice

• 1 tablespoon Palm oil

• ½ cup Kale, blanched, chopped

• 1 tablespoon Uziza leaf, dried, rehydrated, drained

MAKE IT!

Beef

1. Preheat oven to 450F.

2. Trim beef meat of excess fat. This will prevent your broth from being overly oily; some oil is good. Rinse beef with water and vinegar to make sure they are extra clean after trimming.

3. Add all ingredients to a large pot and bring to a boil.

4. Cook for 2-3 hours, covered, stirring every 30 minutes on medium-low to low heat or until beef is tender and/or begins to fall off the bone.

5. Remove beef from broth and place on a parchment lined baking sheet. Roast for 20 minutes until it begins to brown and is partially crispy. Set broth aside to use in soup. 

6. It is now ready to use.

Groundnut Soup

1. In a blender, add the fresh onion chunks, habanero, ground crayfish, and a little of the reserved beef stock. Blend until smooth.

2. Pour blended mixture into a large pot over medium heat.

3. Add beef stock, water, ground peanuts, crayfish bouillon, Cameroon pepper, Taste Tutor Seasoning 101, Taste Tutor Piri Piri Seasoning, and Taste Tutor Pepper Soup.

4. Stir well and bring to a gentle boil, stirring often so the peanuts don’t stick.

5. Lower heat and simmer 20–30 minutes, until thick, rich, and glossy. The soup should coat the back of a spoon.

6. Stir in palm oil and let it bloom for 2–3 minutes.

7. Add roasted beef and simmer another 10 minutes so everything marries.

8. Fold in kale and rehydrated uziza leaf. Cook 2–3 minutes, just until vibrant and fragrant.

9. Taste and adjust seasoning or heat if needed.

10. Serve hot with rice, swallow (pounded yam, fufu, eba), or enjoy it on its own like a stew-soup hybrid.

Tip: If it’s too thick add warm water or stock a little at a time.

If you’d like more peanuty flavor in 1–2 more tablespoons of ground peanuts and simmer 5 minutes.

Reheating Leftovers: in a pot with a little bit of water over low heat or in a bowl with a little bit of water, covered with plastic wrap and microwave about a minute.