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NIGERIAN GROUNDNUT SOUP

GROUNDNUT SOUP
serves 4
500g / llb assorted parts of meat (washed)
I medium smoked fish (washed)
225g / 8oz stockfish
225g / 8oz bushmeat (washed)
500g / 8oz roasted groundnuts
lpt stock or water
100g / 4oz ground crayfish
25g / loz iru (locust bean)
2 medium fresh tomatoes
100g / 4oz ground pepper
I onion
3 large pepper (tatase)
salt to taste
Place the washed meats in a large pot, add a drop of wa ter or stock, season with salt and ground pepper and boil for 30 minutes or until tender. Add the smoked fish and stockfish, cook for another l0 minutes. Add the rest of the stock. Bring to the boil and add the ground fresh tomatoes, onions, pepper, iru and groundnut. Cook for 20 minutes until the soup thickens. Sprinkle in ground crayfish and stir. Simmer for another 10 minutes. Check seasoning and serve hot with boiled rice.

Chicken Groundnut Soup Recipe from Togo

Chicken Groundnut Soup Recipe
Chicken Groundnut Soup is a traditional Togolese recipe for a classic stew of chicken and onions in a tomato-based sauce thickened with peanut butter. The full recipe is presented here and I hope you enjoy this classic Togolese version of: Chicken Groundnut Soup.

Ingredients:
1 chicken, cut into serving pieces, browned by frying and seasoned
1 large onion, chopped
2 fresh tomatoes, finely chopped
1 small tin tomato paste
1 Maggi cube
240g peanut butter
salt and pepper to taste
600ml water
Method:
Add the onion and water to a saucepan then add the peanut butter and tomato paste. Cook on gently heat until the oil form the peanut butter starts to come to the surface of the sauce. Add the chicken and cook for five minutes before adding the tomatoes and seasoning.
Stir over a gentle heat and cook for about 25 minutes, or until the chicken is tender.
Serve with FuFu.

Fish Parcels, Tripe and Tomato Sauce

This 2 recipes am going to share with you are South African recipes. Try them out, am positive you will enjoy it.

Fish Parcels
Banana leaves
4 x 180g fillet of fish
2 measures of dry sherry
1 small chilli, finely chopped
small bunch of coriander, finely chopped
8 thin slivers of ginger
4 tablespoons olive oil
Juice of 3 limes
Salt and pepper to season
Marinade fresh fillets with the above ingredients. Wrap each fillet individually in a banana leaf and secure with a skewer. Bake parcels over hot coals, turning once.

Tripe and Tomato Sauce

1.5 tripe, pre-cooked and cubed
5ml (1tsp) salt
15ml (1T) lemon juice

Tomato sauce:
60ml (4T) oil
1 onion, finely chopped
2 carrots, diced
2 stalks celery, finely chopped
1 x 115g can tomato paste
1 x 410g can chopped tomatoes
250ml (1 cup) dry wine
30ml (2T) sugar

Wash and rinse tripe thoroughly. Place in cold water, add salt and
lemon juice. Bring to boil and simmer gently for 2 hours or until tender.

To make sauce:
Heat oil and add remaining ingredients and simmer for
15 minutes. Drain tripe and add to tomato sauce.
Cook for a further 20 minutes.
Serve hot with samp or maize rice.