Cameroonian groundnut paste, commonly called “Mboh,” is a savory, pudding-like dish made from roasted peanuts. It’s spicy, rich with peanut flavor, and absolutely delicious.
My mother taught me this recipe over the phone with such warmth and detail that I could almost see her in the kitchen. I followed her instructions and the result was a hit. My partner even said it reminded him of his grandmother’s cooking.
This groundnut paste is similar in texture to Cameroonian egusi pudding, and both are popular street foods in Cameroon.
Mboh pairs well with any starchy side: cassava (yuca), plantain, yams, or simply French bread. Some people enjoy it with garden eggs or fresh vegetables. In Cameroon it’s often served with bobolo (miondo), a cassava-based staple. I’ll share a bobolo recipe soon, but first let’s make this flavorful mboh.
How to make Cameroonian Groundnut Paste (Mboh)
There are two common methods:
- Steaming method: Mix all ingredients, wrap in banana leaves and steam. This produces a cake-like mboh similar to koki (steamed black-eyed pea pudding).
- Stovetop method: Cook the mixture directly on the stove. This is quicker and yields a looser texture that works well as a dip. This is the method shown below.
Ingredients
- 3 cups raw groundnuts (peanuts)
- 1/2 cup ground crayfish
- 1 habanero pepper (or to taste)
- 2 seasoning cubes (Maggi) or 1 large Maggi crevette
- 1 teaspoon salt
- 3 cups water (divided)
- 1 cup dried fish (optional—dried anchovies are traditional)
Stovetop Method — Step by Step
Step 1: Roast the peanuts in a wide frying pan or pot over medium heat for about 15 minutes, stirring frequently so they brown evenly without burning.
Step 2: Allow the roasted peanuts to cool completely (about 30 minutes). Grind the cooled peanuts finely using a small blender cup or a coffee grinder. Also blend the habanero pepper with about 1–2 tablespoons of water.
Step 3: In a pot, bring 1 cup of water to a boil with the ground crayfish and the dried fish (if using). In a separate bowl, mix the ground peanuts with about 1½ cups of water to form a smooth paste.
Step 4: When the fish and crayfish mixture boils, add the peanut paste, blended pepper, seasoning cubes, and salt. Add the remaining ½ cup of water if needed. Stir continuously and cook over medium heat for about 15 minutes, or until the natural oil from the peanuts begins to separate and rise to the surface.
The dish is ready once oil forms on top and the mixture has thickened to your liking. Serve hot with bobolo, plantain, yams, bread or any starchy side.
Notes and Variations
- To steam: mix all ingredients with 2 cups of water, wrap in banana leaves, then steam until set—similar to how koki is prepared.
- If you want extra depth of flavor, try adding one of the following: half a small onion (ground with the pepper), 1 pebe (African nutmeg) ground with the peanuts, 1/2 teaspoon bush pepper (peppercorns), or 1/2 teaspoon white pepper.
Nutritional snapshot (per serving, approximate): Calories: 414 | Carbohydrates: 9 g | Protein: 36 g | Fat: 28 g
If you make this recipe, I’d love to see a photo. Tag me on Instagram @preciouscore or share on my Facebook page—I always enjoy seeing your versions of the dish.