Northern Nigerian Groundnut Soup with Chicken and Leafy Greens

How to Make It

1. 1

   Roast and Grind the Groundnuts

   If using raw groundnuts, spread them in a dry heavy-bottomed pan or skillet over medium heat. Stir continuously for 8–10 minutes until the skins crack and the nuts turn golden brown and fragrant. Remove from heat and allow to cool completely. Rub the nuts between your palms or in a clean towel to remove the papery skins. Transfer to a blender and blend in short pulses to a smooth, thick paste — similar to natural peanut butter. Set aside.

   Tip: Do not over-blend to oil; you want a thick paste, not separated oil. A small food processor works best for a smooth consistency.
2. 2

   Parboil and Season the Chicken

   Wash chicken pieces thoroughly under cold running water. Place in a medium pot with half the crushed garlic, grated ginger, dried thyme, and half a seasoning cube. Add just enough water to cover — approximately 400ml. Bring to a boil over high heat, then reduce to medium and simmer for 15–18 minutes until the chicken is just cooked through but not falling off the bone. Remove chicken pieces and reserve the parboiling stock.

   Tip: Parboiling not only pre-cooks the chicken but creates a flavourful stock that forms part of your soup base — do not discard it.
3. 3

   Blend the Tomato and Pepper Base

   Combine the fresh tomatoes, tatashe (red bell pepper), scotch bonnet, and one roughly chopped onion in a blender. Blend until smooth. You should have approximately 400ml of blended pepper mix. Set aside.

   Tip: For a less watery soup, you can reduce the blended mix in a separate pan for 5 minutes before adding to the pot.
4. 4

   Build the Soup Base

   Heat groundnut oil in a large, wide pot over medium heat. Add the sliced onion and remaining crushed garlic. Sauté for 3–4 minutes until softened and lightly golden. Pour in the blended tomato and pepper mixture. Stir well and fry the sauce, stirring occasionally, for 10–12 minutes until the raw tomato smell dissipates, the sauce deepens in colour, and the oil begins to float to the top.

   Tip: This 'frying the tomato' step — known as 'tearing the stew' — is essential in Nigerian cooking. It removes acidity and develops a rich, complex base flavour.
5. 5

   Incorporate the Groundnut Paste

   Reduce heat to low-medium. Add the ground peanut paste one large spoonful at a time into the pot, stirring vigorously between additions to prevent lumps. Once all the paste is incorporated, gradually pour in the reserved parboiling stock and remaining 350ml of low-sodium chicken stock or water, stirring continuously. The soup will begin to loosen to a smooth, creamy consistency. Add the dawadawa (locust beans) and ground crayfish at this stage.

   Tip: Adding liquid gradually while stirring prevents the peanut paste from seizing or forming clumps. Keep the heat low at this stage.
6. 6

   Simmer with Chicken

   Return the parboiled chicken pieces to the pot. Stir gently to coat in the groundnut base. Cover partially and simmer over low-medium heat for 15–20 minutes, stirring every 5 minutes to prevent the peanut base from sticking to the bottom. The soup should thicken to a velvety, spoonable consistency. Taste and adjust with minimal salt if needed — remember the crayfish and stock cube already provide saltiness.

   Tip: The soup will continue to thicken as it cooks. If it becomes too thick, add small amounts of warm water or stock — 50ml at a time — to reach your preferred consistency.
7. 7

   Add the Greens and Finish

   In the final 3–4 minutes of cooking, add the chopped spinach or ugwu leaves directly into the soup. Stir through gently and allow the leaves to wilt into the soup without overcooking — this preserves their iron, folate, and vitamin C content. Remove from heat. Taste for final seasoning. Serve hot.

   Tip: Never cook spinach or ugwu for more than 4 minutes in the soup. Prolonged heat destroys water-soluble vitamins and turns the leaves dull and bitter.
8. 8

   Serve and Plate

   Ladle the groundnut soup generously into bowls. Serve alongside a modest portion of tuwo shinkafa (sorghum or rice swallow), brown ofada rice, or boiled yam for a complete and balanced Nigerian meal. Garnish optionally with a few fresh spinach leaves or a light sprinkle of ground crayfish.

   Tip: For weight management and blood sugar control, pair with a smaller serving of swallow and bulk the meal with a side of plain boiled vegetables or a light Nigerian salad.