Groundnut soup (peanut butter soup) is thick, nutty, and Sunday-table famous. Done well, it’s smooth — not oily paste floating on watery stock.
Ingredients
| Item | Notes |
|---|---|
| Smooth peanut butter / ground roasted groundnuts | Soup body |
| Meat, chicken, or fish | Classic proteins |
| Tomato, pepper, onion, ginger, garlic | Flavour base |
| Stock / water | Simmer liquid |
| Salt / seasoning | Careful — PB is rich |
Method Overview
- Cook protein with aromatics; keep the stock.
- Blend tomato-pepper mix; cook into the pot.
- Loosen peanut butter with warm stock/water until pourable.
- Stir into the soup gradually.
- Simmer gently, stirring so it doesn’t catch and burn.
- Adjust thickness with stock; adjust salt last.
Smoothness Tips
| Problem | Fix |
|---|---|
| Grainy | Blend groundnuts finer / use smooth PB |
| Oil split | Lower heat; stir; don’t rush a rolling boil |
| Too thick | Add hot stock gradually |
| Raw peanut taste | Simmer longer |
Serving
Best with fufu, banku, or rice. Add garden eggs or other vegetables if that’s your house style.
FAQ
Natural peanut butter or sweetened supermarket PB?
Unsweetened/natural styles usually work better for savoury soup.
Can it be vegetarian?
Yes — use mushrooms/vegetables and a strong aromatic base; skip meat stock.
How spicy should it be?
Family choice — peanut richness can handle heat, but don’t hide the nutty flavour.
Original Sen Gideons kitchen guide. Not medical advice for nut allergies — avoid if allergic.
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