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June 05, 2018

Chicken Groundnut Soup

Who says groundnut is only best enjoyed as a snack. i can bet, most people don't know it's actually used to make soups in some parts of the country and the world in general. Locally, this particular recipe is known as omitsagwe, which is native to the people of the south western part of Nigeria. It can be made with any type of protein such as beef, mutton, fish e.t.c. Another groundnut recipe similar to this is are ihewewe and miyan zogale.  Now here's the thing about groundnut soup.
Some people use the raw groundnut which is then lightly roasted before being peeled and then ground while some other people use the roasted groundnuts. In my opinion, i prefer roasted groundnuts due the awesome flavor it gives the soup. No here's the thing to note, groundnuts is quite sweet and that is a No No for the average Nigerian soup. So, in order to reduce the sweetness, bitter leaf is added. This does the job perfectly well without stress. So, without further ado, here's how to make chicken groundnut soup.

Ingredients:::



Chicken Groundnut Soup (Omitsagwe)
4.5/5 Based on 3Reviews








Ingredients:
• ½ Kilo Chicken
• 2 cups Roasted groundnuts
• ½  Cup palmoil
• ½ medium Sized onion - chopped
• 2 medium sized fresh pepper, chopped
• 3 tbsp. Crayfish – ground
• 2 Calabash Nutmeg "iwo/erhe
• 3 tbsp. Crayfish – ground

• 2 seasoning cubes
• salt to taste
• 
Instructions:
View the steps Below

Calories per serving: 0
Fat per serving: 0



Directions:::
Step 1: The first step is to roast the iwo/ erhe over direct flame. Remove the shell and pound into a smooth powder. Calabash nutmeg is also known as; Gudan Miya, Ikpoosa, Ehuru, Ehu, Posa, Iwo, Erhe. 

Step 2: Wash the chicken and place in an empty pot. Add crushed seasoning cubes, chopped onion, salt to taste and just enough water to cover the meat. Cook for about 15 minutes till tender. Set this aside. 

Step 3: Pour the roasted groundnuts into a blender and grind into a smooth paste – Set this aside. 

Step 4: Pour the oil into a pot and pre-heat for about 2 minutes. Add the ground fresh pepper and fry for 1 minute. Pour the groundnut paste into the pot and stir fry for 3 minutes. Pour in the cooked meat with the stock, add the calabash nutmeg and crayfish then Leave to cook for 15 minutes. 

Step 5: Finally Add the washed bitter leaves and leave to simmer for 3 mins. Turn off the burner and serve with eba, pounded yam or any form of swallow. 

12 comments:

  1. My brother recommended I would possibly like this blog.
    He was totally right. This put up actually made my day.
    You can not consider just how so much time I had spent for this
    information! Thank you!

    ReplyDelete
  2. Thanks dearie for this awesome post (as always). Is it compulsory i add bitter leaf?

    ReplyDelete
    Replies
    1. It's not compulsory to add it but it's very necessary. This soup would be too sweet without it.

      Delete
  3. Thank you so much dobby

    ReplyDelete
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    (stumbleupon). I've saved as a favorite for later!

    ReplyDelete
  5. I am regular reader, how are you everybody? This piece
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    ReplyDelete
  6. Good day dobby please can you post about making of this our fruit juice.

    ReplyDelete

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