In the West, Groundnuts are almost invariably eaten as snack, mixed into salads, or transformed into peanut butter paste. However, in Africa, this nut has been an important source of food for centuries –and it is used in a number of different ways-throughout the continent depending on the region-a little goes a long way. The most common use is to flavor sauces, soups or add thickness any meal. In West Africa, It is used to make this hearty stew – a rich stew with a tempting combination of flavors – garlic, ginger, herbs and of course a little bit of spice. The good thing about this recipe is that it is open to so many variations based on your preferences, availability of ingredients and time. You can never go wrong with this soup. Here, I used Peanut butter paste. You can use any variety depending on what you have on hand- go for 100% Peanut butter for an intensified peanut flavor without the added sugar. It does make a difference. Don’t sweat it though, I must admit that I sometimes use whatever brand I have on hand. If you have time just make your own peanut butter by grinding roasted peanuts in a food processor or coffee grinder. That’s how this stew is made in Africa
Traditionally ground soup or stew is made with peanuts, tomatoes, onions with or without protein depending ones preference. You may use less oil or omit completely for a healthier stew – just omit the tomato sauce.
Serve with any starchy side rice, plantains, potatoes and or vegetables Enjoy it!
