Name: Groundnut Soup with Bitter Leaf
Yield: Serves 4:
Cuisine: Nigerian
Ingredients: 15 g / 0.5 oz dry fish; 200 g / 7 oz shaki (tripe); 300 g / 10.6 oz fresh skinless groundnuts (peanuts); ½ tsp salt; 2 stock cubes; 20 g / 0.7 oz stockfish; 250 ml / 8.5 fl oz palm oil; 2 tsps crayfish powder; 1 kg / 2.2 lb chicken; 150 g / 5 oz bitter leaf; 6 atarodo (scotch bonnet) pepper; 1½ large onions

Preparation info

Serves
4
:

Difficulty
Easy

Appears in

The Orishirishi Cookbook

By Tola Akerele

Published 2020

About

I was not ready for the wholesome taste of groundnut soup with bitter leaf, courtesy of Queen, a gracious lady from Kaduna. I knew instantly that this soup had to be a part of the Orishirishi menu.

Origin: Groundnut soup has two varieties that are native to the northern and southern regions of Nigeria. In the south, it is called omisagwe, popular among the Etsako tribe of Edo State. A different variant is enjoyed by the Hausa/Fulani people of northern Nigeria