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Garri and Groundnut Soup

Also known as Garri and Groundnut Soup (Budget Swallow)

Eba with Budget Groundnut Soup is the most affordable complete swallow-and-soup meal in Nigeria. Unlike the premium versions of Groundnut Soup that use large quantities of meat, this budget version uses smoked fish, crayfish and a small amount of groundnut paste as the primary flavour agents — no fresh meat required.

Garri and Groundnut Soup, Nigerian cooking

Ingredients

  • 3 big handfuls of ground roasted peanuts (groundnut paste) — blend roasted groundnuts with a little water
  • 1 big handful of smoked fish (panla), soaked and deboned
  • 1 big handful of stockfish, soaked and shredded
  • 3 big handfuls of ground dried crayfish
  • 3 big ripe tomatoes, blended
  • 2 Atarodo (hot chilli peppers), blended
  • 1 big onion, sliced
  • 2 cooking spoons of palm oil
  • 2 seasoning cubes (Knorr), crushed
  • Salt to taste
  • 4 glasses of water FOR THE EBA:
  • 3 big cups of garri
  • Boiling water as needed

Method

  1. 01

    Making the Groundnut Paste. Dry-roast raw peanuts in a pan for 8 minutes until golden. Remove skins. Blend with a little water into a smooth, thick paste. Set aside.

  2. 02

    Frying the Pepper Base. Heat palm oil in a wide pot. Add sliced onion and fry 2 minutes. Add blended tomatoes and Atarodo. Fry for 15 minutes until deeply cooked and oil floats on top.

  3. 03

    Adding All Proteins. Add soaked smoked fish, shredded stockfish and ground crayfish. Add seasoning cubes and salt. Add 4 glasses of water. Stir well. Bring to a simmer.

  4. 04

    Adding the Groundnut Paste. Add the groundnut paste to the simmering soup. Stir very well to fully incorporate — the paste will dissolve into the broth, thickening it and enriching it with the distinctive groundnut flavour. Cook on medium heat for 15 to 20 minutes, stirring regularly. The soup should be thick, creamy, well-seasoned and deeply satisfying.

  5. 05

    Making the Eba. Boil water in a pot. Pour garri into boiling water. Allow 30 seconds, then stir vigorously for 5 minutes until smooth and firm. Mould with wet hands.

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