Alternative names | Groundnut soup |
---|---|
Type | Soup |
Course | Main |
Region or state | African cuisine |
Serving temperature | Hot |
Main ingredients | Peanuts, onions, tomatoes, aubergine, okra, ashanti pepper, ginger, bay leaves, rosemary, peanut butter, water |
Peanut soup or groundnut soup is a soup made from peanuts, often with various other ingredients. It is a staple in African cuisine but is also eaten in East Asia (Taiwan), the United States (mainly in Virginia)[1][2] and other areas around the world. It is also common in some regions, such as Argentina's northwest,[3][4] Bolivia[5] and Peru,[6] where it can sometimes be served with bone meat and hollow short pasta or fries. In Ghana it is often eaten with fufu, omo tuo and banku often very spicy.[7] Groundnut soup is also a native soup of the Benin (Edo) people in Nigeria and it is often eaten with pounded yam. [8][9][10] Some of the essential ingredients used in making it are: Ugu, Oziza leafs Piper guineense (uziza seed) and Vernonia amygdalina (bitter leaf).[11][12]
It is prepared from groundnut which is mashed into a paste,[13] usually termed as groundnut paste. When cooked, the groundnut is ashy pink in color. Groundnut soup is eaten with eba, fufu, banku, kenkey and so on.[14] It is a delicacy that Nigerian, Ghanaian and people in other African countries consume, such as in Sierra Leone.[15] In Ghana, it is known as nkatenkwan in Akan language and "Azidetsi" in Ewe language.
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