Nigerian Groundnut Soup Recipe

Name: Nigerian Groundnut Soup Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6
Ingredients: 2 Cups (Dry-blended into powder) Roasted Groundnuts (Peanuts); 500g (Beef, Shaki, or Goat meat) Assorted Meat; 200g (Cleaned and deboned) Stockfish & Dry Fish; 1.5 Cooking Spoons Palm Oil; Blended (3 Tomatoes, 3 Scotch bonnets) Fresh Tomatoes & Peppers; 2 Tablespoons Ground Crayfish; 1 Cup (Chopped) Scent Leaves or Spinach; 1 Medium (Diced) Onion; 2 Cubes Seasoning Cubes; To taste Salt

March 17, 2026 Chef Joe

Whereas Bitter Leaf Soup is the earthy foundation of Nigeria’s culinary scene, Groundnut Soup (Ofe Asaa or Miyan Gada) is its creamy, nutty, and sweet complement. Similar to Egusi Soup in its thick and textured texture, Groundnut Soup uses roasted peanuts instead of the melon seeds used in Egusi Soup. This gives the Groundnut Soup a much richer and more aromatic flavor.

Groundnut Soup is a culinary connection between the different regions of Nigeria. In the north, it is typically made with garden eggs and is referred to as Miyan Gada. In the south and the east, it is typically made with scent leaves and/or bitter leaves to counter the natural sweetness of the nuts.

Health Benefits Of Groundnut Soup

1. Loaded with heart-healthy monounsaturated fats

Peanuts have good fats that are beneficial for your heart. Good fats include:

– Cholesterol Help: Good fats can lower bad cholesterol levels while keeping good cholesterol levels high.
– Oleic Acid: Same good fat that you get from olive oil, which is known to reduce inflammation in all parts of your body.

2. Great plant-based protein source

If you need more protein in your diet, then groundnut soup is among the top three in Nigeria. Good source of protein that will support your muscles if you include beef, chicken, or fish that is usually in the soup. Good fats in peanuts ensure that you do not eat too much food later.

3. Brain-boosting nutrients (niacin & resveratrol)

Groundnuts have niacin (Vitamin B3) and resveratrol. Both are beneficial for your brain.

– Brain Health: Niacin is associated with reduced risk of age-related cognitive decline or Alzheimer’s disease.
– Anti-Aging: Resveratrol is an antioxidant that is also in red grapes. It is known to prevent aging in your brain by protecting your brain cells. It also improves your blood flow.

4. Rich in key minerals (magnesium & phosphorus)

This is a mineral-rich soup, especially in magnesium and phosphorus. Both minerals work in harmony with each other. They ensure that your bones have high density. Magnesium is also used in more than 300 body processes that involve enzymes. It is used in making energy from your food.

INGREDIENTS

Roasted Groundnuts (Peanuts)		2 Cups (Dry-blended into powder)
Assorted Meat		500g (Beef, Shaki, or Goat meat)
Stockfish & Dry Fish		200g (Cleaned and deboned)
Palm Oil		1.5 Cooking Spoons
Fresh Tomatoes & Peppers		Blended (3 Tomatoes, 3 Scotch bonnets)
Ground Crayfish		2 Tablespoons
Scent Leaves or Spinach		1 Cup (Chopped)
Onion		1 Medium (Diced)
Seasoning Cubes		2 Cubes
Salt		To taste

Instructions:-

Place your assorted meat and stockfish in a pot with diced onions and seasoning cubes; add a little water and cook until tender.

While the meat is cooking, roast your raw groundnuts in a pan (if not already roasted), peel off the skins, and blend them in a dry blender until you get a fine powder.

Once the meat is ready, add the blended tomato and pepper mix to the pot; let it boil for about 10 minutes to cook out the rawness of the tomatoes.

Add the palm oil, ground crayfish, and deboned dry fish; stir and allow to simmer for 5 minutes.

Lower the heat and slowly add the groundnut powder to the pot; stir constantly to prevent the nuts from forming large clumps or burning at the bottom.

The soup will begin to thicken immediately; if it becomes too thick, add a little more meat stock or water to reach your preferred consistency.

Cover the pot and let it simmer on low heat for 10–12 minutes; you will know it is ready when the oil begins to float to the surface.

Add your chopped scent leaves (for a traditional aroma) or spinach; stir well.

Taste for salt and seasoning; adjust as needed.

Turn off the heat after 2 minutes so the vegetables stay fresh; now, ready to serve with Pounded Yam, Tuwo Shinkafa, or Eba.

Nutrition Facts

Serving Size: 6

Calories Per Serving: 440

% Daily Value

Total Carbohydrate ‏15g 5%

Cholesterol ‏78mg 26%

Total Fat ‏34g 44%

Saturated Fat ‏13g 65%

Unsaturated Fat ‏15g

Trans Fat ‏0.03g

Dietary Fiber ‏4.5g 16%

Protein ‏22g 44%

Sodium ‏480mg 21%

Sugars ‏3.8g 8%

Prep

20 min

Cook

45 min

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💡 Mistakes & Expert Advice

The Mistake

Using raw, unroasted groundnuts. Raw groundnuts can give the soup a "beany," grassy taste that overpowers the other ingredients.

✓

Expert Advice

Lightly toast the groundnuts in a dry pan until they are fragrant and slightly golden before grinding. This releases the natural oils and deepens the flavor.

The Mistake

Adding too much Palm Oil. Groundnuts are naturally very oily. Adding the usual amount of palm oil can result in a soup that is heavy and greasy.

✓

Expert Advice

Use only a small amount of palm oil (about half of what you’d use for Egusi). Let the natural oils from the peanuts provide the richness.

The Mistake

Grinding the nuts into a dry powder only. If the nuts aren't ground until they start to release oil (becoming a paste), the soup may not thicken properly.

✓

Expert Advice

Blend or grind the toasted nuts with a little bit of water or meat stock until you get a smooth, creamy paste. This ensures a velvety texture.

The Mistake

Not stirring frequently while cooking. Because of the high protein and fat content, groundnut paste settles at the bottom and burns very easily.

✓

Expert Advice

Once the groundnut paste is added, keep the heat on medium-low and stir regularly with a wooden spoon to prevent the bottom from scorching.

The Mistake

Adding the vegetables too early. Overcooking the scent leaves or bitter leaves makes them lose their medicinal aroma and vibrant color.

✓

Expert Advice

Add your leaves (Scent leaf or Bitter leaf) at the very last stage. Stir them in, simmer for 2 minutes, and turn off the heat immediately.

The Mistake

Using too much water. If the soup is too watery, the groundnut flavor becomes diluted and the oil won't "float" properly.

✓

Expert Advice

Start with a small amount of stock. You can always add more water to reach your desired consistency, but it’s hard to thicken it back up without adding more nuts.

❄️ Storage & Reheating

How to Store

Groundnut Soup is quite stable. It stays fresh in the refrigerator for 3 to 5 days in an airtight container. It freezes exceptionally well and can last for up to 1 month in the freezer without losing its creamy texture.

Best Way to Reheat

Reheat on the stovetop over low heat. Groundnut soup tends to thicken significantly when cold (almost like a solid block). Do not be tempted to add too much water right away. As it heats up, the natural oils will melt and it will become liquid again. Add only a tiny splash of water if it’s still too thick after 5 minutes of warming.