Garden Egg and Groundnut Soup

Ingredients

• 8 to 10 medium white or green African garden eggs, washed
• 2 big handfuls of ground roasted groundnuts (peanut paste) — blend roasted groundnuts with a little water
• 2 big ripe tomatoes, blended
• 2 Atarodo (hot chilli peppers), blended
• 1 big onion, sliced
• 2 cooking spoons of palm oil
• 2 big handfuls of ground dried crayfish
• 1 big handful of smoked fish, soaked and deboned
• 2 seasoning cubes (Knorr), crushed
• Salt to taste
• 3 glasses of water

Method

1. 01

   Boiling the Garden Eggs. Boil the whole garden eggs in water for 10 to 12 minutes until completely soft. Drain and cool slightly. Cut in half, scoop out the flesh and mash roughly — leave some texture. Discard the skins.

2. 02

   Frying the Base. Heat palm oil in a wide pot. Add sliced onion and fry 2 minutes. Add blended tomatoes and Atarodo. Fry for 12 to 15 minutes until well-cooked and oil floats on top.

3. 03

   Adding the Groundnut Paste. Add the groundnut paste to the fried pepper. Stir very well to incorporate. Fry for 5 minutes until the groundnut smells nutty and is fully cooked into the sauce.

4. 04

   Building the Soup. Add smoked fish, ground crayfish, seasoning cubes and salt. Add 3 glasses of water. Stir and bring to a simmer. Cook 8 minutes.

5. 05

   Adding the Garden Egg. Add the mashed garden egg flesh. Stir through very well. The garden egg will dissolve into the soup, creating a creamy, thick texture and enriching the broth. Cook for 10 more minutes on medium heat. Taste and adjust. Serve hot.

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