Groundnut Soup has become one of the most desired soups in most of Rwandan families and it is a great alternative that moves along with most foods and has a great taste
Ingredients
• 500g of groundnuts flour
• Assorted meat and fish preferably (Beef, Dry fish, Stock fish)
• Palm Oil
• A small bunch of Pumpkin leaves or 6 cubes Frozen Spinach or Bitter leaf
• 2 tablespoons ground crayfish
• 2 big stock cubes
• Salt & ground dry cayenne pepper: to taste
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 the spinach, cut into small pieces and prepare other ingredients: grind the pepper and grind the crayfish.
Cooking Directions
• Start by cooking the dry fish and stockfish.
• When it is almost done, 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 to avoid burning the mixture.
• Cook for 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 vegetable lovers, add the vegetables, stir and leave to simmer. Stir again and it is done
• Serve Groundnut Soup with any meal as you prefer.
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