Spicy Nigerian Groundnut Soup

Ingredients

• 2 cups Raw peeled groundnuts (peanuts)
• 4 pieces Habanero peppers (Atarodo)
• 2 medium pieces Smoked catfish (cleaned and deboned)
• 500 grams Beef or Goat meat (cubed)
• 0.5 cup Palm oil
• 3 tablespoons Ground crayfish
• 2 cups Fresh spinach (chopped)
• 1 large Onion (finely chopped)
• 3 cups Beef stock
• 2 units Bouillon cubes
• 1 teaspoon Salt

Instructions

1. 1

   Roast the raw groundnuts in a dry pan over medium heat until slightly browned, then blend into a fine powder once cooled.

2. 2

   Season the beef with half the onions and bouillon cubes, then boil in a pot until tender, reserving the stock.

3. 3

   Blend the habanero peppers with a little water to form a coarse paste.

4. 4

   Heat the palm oil in a large pot for 2 minutes, then sauté the remaining onions until translucent.

5. 5

   Add the blended peppers and the groundnut powder to the pot, stirring constantly to prevent burning as it thickens into a paste.

6. 6

   Slowly pour in the beef stock while whisking to ensure a smooth, creamy consistency without lumps.

7. 7

   Add the cooked meat, smoked catfish, and crayfish; simmer on low heat for 10 minutes until the oil starts to rise to the top.

8. 8

   Stir in the chopped spinach and cook for an additional 2 minutes before removing from heat to serve.