If you don’t love groundnuts (peanuts), this post isn’t for you. But if you do, you’re in for a treat. Years ago, when I made groundnut soup in my student hostel in Nigeria, my roommate tasted it and exclaimed, “the soup is tasting groundnut, groundnut, groundnut!” And he was right — this soup is gloriously peanut-forward. The groundnuts are roasted, finely ground, then simmered with aromatic spices in a rich beef or chicken stock. The result is a creamy, deeply peanut-flavoured soup you might want to spoon straight from the pot.
One of the best things about this soup is how quickly it comes together. You only need a handful of simple ingredients: raw groundnuts, tomatoes, onions, ginger, garlic, seasoning, oil and beef (or your preferred protein).
If you’d rather skip roasting and grinding your own peanuts, plain peanut butter from a jar works fine — it’s essentially the same as groundnut paste and will cut your prep time. Still, I prefer roasting and grinding because the homemade paste gives the soup a more authentic, deeper flavour.
Also known as peanuts in other parts of the world, groundnuts are the star of this dish across West Africa. Different regions prepare the soup in different ways: some use palm oil, some simmer a mix of meats, and others add potatoes or carrots. The dish goes by many names — Nkatenkwan in Ghana, Maafe in parts of West Africa, sauce d’arachide in French — and is often called peanut stew, groundnut soup, or peanut butter soup. It’s popular across the continent and beyond.
My favourite way to eat groundnut soup is with rice — that combination is incredible. It also pairs wonderfully with boiled plantain, pounded yam or cooked garri. No matter the side, this soup is satisfying and comforting.
I made a video to show how everything comes together. Watch to see the steps in action.
Watch the video:
Below is the printable, detailed recipe you can follow.
Groundnut Soup
Ingredients
- 1 cup raw groundnuts (peanuts)
- 1 pound beef (about 1/2 kg) – cut into small slices
- 5 garlic cloves – peeled
- 1/2-1 inch ginger – peeled
- 1 onion – chopped
- 2 tomatoes – diced or blended
- 1/2 cup oil (I used canola)
- 3 small seasoning cubes (Maggi)
- 1 teaspoon salt
- 1 hot (habanero) pepper – optional
Instructions
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Place the peanuts in a skillet and roast over medium heat for about 5–10 minutes, stirring frequently to avoid burning.
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While the groundnuts roast, wash the beef and put it in a pot with 2 cups of water. Add 1/2 teaspoon salt, one Maggi cube and a tablespoon of chopped onion. Cook on medium-high for about 20 minutes, until tender, adding water as needed.
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When the peanuts are well roasted and slightly darkened, remove from heat and allow to cool. Blend into a powder or paste — a coffee grinder works well. Gradually add about a cup of water to form a smooth peanut paste.
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Blend the garlic, ginger and habanero (if using) into a smooth mixture.
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Remove the cooked beef and reserve the stock. Return the pot to the heat to evaporate any excess liquid. Heat the oil, sauté the chopped onion until fragrant, then add the tomatoes and fry until the acidity has mellowed.
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Add the blended garlic and ginger (and pepper), the beef and stock, the peanut paste, seasoning cubes and 1/2 teaspoon salt. Stir well, then simmer for 5–10 minutes. Taste and adjust seasoning and thickness as needed.
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Serve warm over rice, with boiled plantains or with your preferred fufu. Enjoy!
Notes
If you prefer not to use beef, try chicken, fish or mushrooms instead.
Nutrition
Additional Info
If you make this soup, please share a photo on Instagram and tag me: @preciouscore.