 West African peanut soup withfufu | |
| Alternative names | Groundnut soup |
|---|---|
| Type | Soup |
| Course | Main |
| Region or state | West African cuisine |
| Serving temperature | Hot |
| Main ingredients | Peanuts,onions,tomatoes,eggplants,okra,ashanti pepper,ginger,bay leaves,rosemary,peanut butter,water |
Peanut soup orgroundnut soup is asoup made frompeanuts, often with various other ingredients. It is astaple inWest African cuisine but is also eaten inEast Asia (Taiwan), the United States (mainly inVirginia)[1][2] and other areas around the world. It is also common in some regions, such asArgentina's northwest,[3][4]Bolivia[5] andPeru,[6] where it can sometimes be served with bone meat and hollow short pasta or fries. InGhana it is often eaten withfufu,omo tuo andbanku and is often veryspicy.[7] Groundnut soup is also a native soup of theBenin (Edo) people inNigeria and it is often eaten with pounded yam.[8][9][10] Some of the essential ingredients used in making it are ugu, oziza leaves,Piper guineense (uziza seed) andVernonia amygdalina (bitter leaf).[11][12]
It is prepared fromgroundnut 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 witheba,fufu,banku,kenkey and so on.[14] It is a delicacy thatNigerian,Ghanaian and people in other African countries consume, such as inSierra Leone.[15] In Ghana, it is known asnkatenkwan in Akan language and "Azidetsi" inEwe language.
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