GROUNDNUT SOUP

There are varieties of soups being prepared and eaten by the people of African countries with Nigeria inclusive. One of such soup is known as groundnut soup. This particular soup does not have any streamlined way or rule for its preparation, rather according to the choice of the person preparing it. Different tribe, ethnic groups, countries in Africa where the soup is majorly eaten prepares it in different ways producing different taste too.

  The taste of the soup is dependent on want of the person preparing it and the method that will be applied by the person during the preparation of the soup, and the nature of

ingredient used which is also mostly determined by the location it is prepared due to the fact people are used to particular set of ingredients in making groundnut soup as major ingredient. There is one thing in common in the preparation, no matter the method used; all groundnut seed must be piled before grinding it.

DIFFERENT WAYS OF PREPARING GROUNDNUT SOUP IN SOME PART OF NIGERIA .

·         PREPARING GROUNDNUT SOUP WITHOUT ROASTING THE SEED: this method is mostly attributed to Abakaliki people of Ebonyi state, but it does not mean there are the only people that use this method in making groundnut soup. First and foremost, in this method make available the groundnut seed which is intended to be prepared as soup. Grind the seed without roasting it. this soup can be prepared using different kind of vegetable like pumpkin leaf, bitter leaf etc and the vegetable to be used is based the choice of the person preparing it and also the location. Other ingredient and things needed include but not limited to the following: magi, pepper, salt, red oil, onion, crayfish, dry fish, beef, stock fish etc. there is no limitation to any of the following ingredient listed above to be used with regard to preparing the groundnut soup, rather it is dependent on the income of the person preparing the soup at that moment.

·         Preparing the groundnut soup by roasting the seed: by this method, the soup can also be prepared using roasted  seed of the groundnut after piling it before grinding. This does not produce exactly the same taste with the one not roasted after the soup is prepared. The process of preparing the soup using this method is almost the same with the one not roasted  but the only difference is the roasting. This method is known more to the people of south in Ebonyi state which include Afikpo, ohaozara, onicha and ivo local government areas etc.

·         Preparing groundnut soup with mixtures: most persons on the process of preparing the soup likes to mix it with other soup materials. it is not in any way compulsory to mix it but a matter of choice, want and taste needed. some people while preparing the soup mix groundnut with ‘’ogbono’’ and grind the same together to make draw a bit, while some mix it with  melon grinded differently and shaped into circle like shape and mixed with the groundnut soup on the process of preparing it. some add the melon together and grind. Some persons also add okra to groundnut soup.

IT’S PREPARATION.

Different people in different location use different ways in the preparation of groundnut soup but most persons prefer this particular method in making groundnut soup.

First after grinding the seed, boil water together with the meat intended to be used in preparing the soup considering the quantity of soup grinded to determine the quantity of water needed. After boiling the meat, add washed fish and boil together very well with salt and onion. Remove the cooked meat and fish and add red oil into the boiling water measured according to the quantity of soup intended to be prepared and let it remain hot slightly, add the grinded groundnut seed and stir to help dissolve it very well. Add the boiled meat and fish into the pot and all other ingredients and boil for some minutes. Allow it boil very well and add your vegetable and cook to your taste before bringing it down.

   When it is down it can be served with any of the following: Garri, fufu, pounded yam etc which is always dependent on the location the soup is being prepared.