Calabar Groundnut Soup (Efik Groundnut Soup)

How to Make It

1. 1

   Dry-roast groundnuts in a pan or oven until golden brown and fragrant. Allow to cool, then blend or grind to a smooth, thick paste. Add a little warm water to loosen if needed.

2. 2

   In a large pot, heat palm oil over medium heat. Add diced onion and fry until soft, about 3 minutes. Add blended pepper and onion mixture, fry for 8 minutes until reduced.

3. 3

   Add ground crayfish, cracked uda seeds, ground ehuru, seasoning cubes, and salt. Stir and cook for 3 minutes.

4. 4

   Pour in the chicken stock and bring to a boil. Gradually add the groundnut paste, whisking vigorously to prevent lumps. Start with half the paste and add more to reach desired thickness.

5. 5

   Add pre-cooked chicken pieces and flaked smoked fish. Stir through carefully.

6. 6

   Reduce heat to low and simmer for 20–25 minutes, stirring regularly to prevent the groundnut base from catching on the pot bottom. The soup should be thick, creamy, and a rich reddish-brown.

7. 7

   Add shredded uziza leaves in the final 5 minutes. Taste and adjust seasoning.

8. 8

   Serve hot with rice, eba, or pounded yam.