Omisagwe (Nigerian Groundnut Soup)
Omisagwe is a groundnut soup from the Edo people of Nigeria, built on roasted peanuts ground until smooth. The nuts give it body, while uziza seed adds a peppery, aromatic edge and stockfish, smoked fish and crayfish supply a deep savory base. Bitterleaf gives a pleasant bitterness against the rich palm oil, though spinach works too. Thin or thicken it to taste and serve it with any swallow.
Instructions
Blend the ata rodo into a smooth paste and set it aside.
If your groundnuts are raw, peel them and roast them for a few minutes. Grind or blend the roasted groundnuts until smooth.
Add the stockfish and uziza seed to the groundnuts and blend again until the mixture is thick. Set it aside.
Put the assorted meats, onion and seasoning cubes in a pot and cover with water. Bring to a boil.
Stir in the ground crayfish, the pepper paste and the dried smoked fish. Cook until the meat is tender.
Lift out the meat and shred it into small pieces, then return it to the pot. Stir in the palm oil and bring the soup back to a boil.
Stir in the groundnut mixture and cook until the soup has thickened to the consistency you like. Add the bitterleaf and stir it through.
Taste, adjust the seasoning with salt and stock cubes, and serve with a swallow of your choice.
Make it personal.
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