Etsako Groundnut Soup is a traditional dish from the Etsako people of Nigeria, known for its rich and nutty flavor. The secret lies in the groundnut paste, which gives the soup its authentic taste. This soup is often enjoyed with pounded yam, eba, fufu, semovita, or tuwo, making it a hearty and satisfying meal. The recipe allows for flexibility with protein options and vegetables, catering to individual preferences while maintaining its traditional essence.
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Ingredients
Main Ingredients
raw groundnuts (peanuts)2cups
medium onion1
pepper (atarodo + dry pepper)
ground crayfish2tbsp
palm oil (optional)
seasoning cubes
salt
Protein Options
- beef
goat meat
dry fish
stockfish
cow skin (kpomo)
Vegetable (optional but traditional)
scent leaf (effirin)
bitterleaf (well-washed)
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Nutrition (per serving)
Calories
201.7kcal (10.08%)
Protein
9.4g (18.86%)
Carbs
6.0g (2.17%)
Sugars
1.1g (2.2%)
Healthy Fat
13.2g
Unhealthy Fat
2.6g
% Daily Value based on a 2000 calorie diet
How to make Etsako Groundnut Soup
Prepare the Groundnut Paste
- Step 1
Roast groundnuts lightly in a dry pan until you perceive a nutty aroma. Do not burn.
- Step 2
Allow to cool.
- Step 3
Blend into a smooth, thick paste with a little water. You can also blend it dry into powder, but paste gives the best local taste.
Cook the Meat
- Step 1
Season your beef/goat meat with salt, onion, seasoning cubes, and pepper.
- Step 2
Cook until soft.
- Step 3
Add dry fish or stockfish and allow everything to steam together.
- Step 4
Keep the meat stock — that is your soup base.
Add the Groundnut Paste
- Step 1
Add the groundnut paste into the pot of meat and stock.
- Step 2
Stir well.
- Step 3
Add more water depending on how thick you want the soup. Etsako people like it thick but not too heavy.
- Step 4
Let it cook on low heat for 10–15 minutes so the oil from the groundnut begins to release.
- Step 5
Reduce the heat once it starts thickening to prevent the groundnut from burning.
Season the Soup
- Step 1
Add crayfish, extra pepper (if needed), seasoning cubes, and salt.
- Step 2
Add a very small amount of palm oil (optional).
- Step 3
Allow to cook for another 10–15 minutes until you see the soup 'break' (oil rising to the top).
Add Vegetables (Optional)
- Step 1
Add a handful of bitterleaf (softened and washed thoroughly) or scent leaf for aroma.
- Step 2
Add near the end of cooking and allow just 3 minutes on low heat.
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Nutrition (per serving)
Nutrition (per serving)
Calories
201.7kcal (10.08%)
Protein
9.4g (18.86%)
Carbs
6.0g (2.17%)
Sugars
1.1g (2.2%)
Healthy Fat
13.2g
Unhealthy Fat
2.6g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Roast the groundnuts lightly to enhance their nutty flavor, but be careful not to burn them.
Blend the groundnuts into a paste for the best traditional taste.
Keep the heat low when cooking the groundnut paste to avoid burning.
Add vegetables only at the end of cooking to preserve their flavor and texture.
FAQS
Can I use other types of nuts instead of groundnuts?
No, groundnuts (peanuts) are essential for the authentic flavor of Etsako groundnut soup.
What is the best protein option for this soup?
You can use any mix of beef, goat meat, dry fish, stockfish, or cow skin (kpomo) based on your preference.
Can I skip the vegetables?
Yes, Etsako people sometimes cook the soup plain without vegetables, or add just a small handful of bitterleaf.
How do I know when the soup is ready?
The soup is ready when you see it 'break,' meaning the oil rises to the top.
What can I serve Etsako groundnut soup with?
It is best enjoyed with pounded yam, eba, fufu, semovita, or tuwo.
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