More Rwandans households are now looking up to groundnut soup as the next best soup after meat, isombe or beans. If prepared the best way with more ingredients, groundnuts can provide a great soup with great results. I must say that it has some sweetness to it and you will marvelously fall in love with this recipe.
Ingredients
- 500g ground groundnuts
- Assorted meat and fish
- Beef
- Dry fish
- Stock fish
- Palm Oil
- 6 cubes Frozen Spinach or Bitterleaf
- 2 tablespoons ground crayfish
- 2 big stock cubes
- Salt & ground dry cayenne pepper (for taste)
Process, before you cook Groundnut Soup
- Soak the stockfish and dry fish for a few hours. The length of time depends on how hard the stock fish is. Some even need to be boiled a bit. When soft, clean the fish, remove the bones and separate them into small pieces.
- Wash and cut into small pieces and wring out the excess water from frozen spinach, cut when fully defrosted.
- Prepare other ingredients: grind the pepper and grind the crayfish.
Cooking Directions
- Start cooking dry fish and stockfish.
- Add beef and stock cubes and 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 5 minutes and top up the water if necessary. This mixture burns easily so 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 15 minutes. 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, the soup is ready at this time. If you prefer it with vegetables then;
- Add the vegetables, stir and leave to simmer. Stir again and it is done.
