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Veggie Groundnut Soup
This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
Step1 of 4
Clean and cut pumpkin, potatoes, okro, (garden eggs if large) into chunks and keep aside. Clean chicken and cut into pieces and reserve. Clean the fish, shred, and reserve. Clean and slice the leaves and reserve.
Step2 of 4
Place the whole onion, pepper, tomatoes garlic, roughly chopped red bell pepper, dried shrimps, smoked chicken, shredded smoked fish in a pot with hot water then cover and bring to boil and reduce to simmer for 15 minutes until vegetables are soft.
Step3 of 4
Remove vegetables and blend. Then pour back into the soup. Add MAGGI Star seasoning, bring to boil and reduce to simmer. Dilute the peanut paste with warm water and mix to obtain light consistence then keep aside.
Step4 of 4
Pour the peanut in the rest of the soup and simmer for 20 minutes until oil rises to the surface of the soup. Add the vegetable cut into chunks: pumpkin, potatoes, garden eggs, okro. Let simmer for 10 minutes. Add fine shredded leaves (spinach) and simmer for 3 minutes Peanut soup is served with starchy staple side dish: pounded cassava, yam, plantain, or rice.