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.

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.