Peanut soup

Peanut soup
Peanut soup with fufu
Alternative names Groundnut soup
Type Soup
Region or state African cuisine
Main ingredients Peanuts

Peanut soup or Groundnut soup (In many Krio speaking countries, "groundnut means peanut".) is a soup made from peanuts, often with various other ingredients. It is a staple of African cuisine but is also eaten in East Asia (Taiwan), the United States (mainly in Virginia)[1][2] and other areas around the world. In Ghana it is often eaten with fufu.[3] Groundnut soup is also a native soup of the Benin (Edo) people in Nigeria and it is often eaten with pounded yam. Some of the essential ingredients used in making it are Piper guineense (uziza seed) and Vernonia amygdalina (bitter leaf).

Groundnut stew

Groundnut stew prepared with fried groundnut paste, fish, eggs and hot palm oil

Groundnut stew is very similar to groundnut soup. It may have a thicker consistency. It is a staple food in Western Africa.[4] Peanut paste is sometimes used as an ingredient.[5] Groundnut stew is sometimes prepared with the addition of meat, such as chicken, and vegetables.[4][5][6] In Ghana, groundnut stew is often accompanied with fufu.[6]

Domoda

Domoda is a type of groundnut stew found in The Gambia.[7] Domoda is prepared using ground peanuts, or peanut butter, meat, onion, tomato, garlic seasonal vegetables and spices.[7][8] It has been described as one of the national dishes of The Gambia.[8] Domoda is typically served over rice, and is also sometimes served over findi, which is a grain that is similar to couscous in consistency.[8]

See also

References

  1. ↑ Cathy (18 November 2012). "A Thanksgiving Recipe: Virginia Peanut Soup". National Peanut Board. Archived from the original on 20 December 2013. Retrieved 19 December 2013.
  2. ↑ Collins, Geneva (9 May 2007). "Where Settlers, Slaves and Natives Converged, a Way of Eating Was Born". The Washington Post. Retrieved 19 December 2013.
  3. ↑ "Ghanaian groundnut soup – recipe". The Guardian. 24 April 2013. Retrieved 4 May 2013.
  4. 1 2 Collective, The Moosewood; Scherer, J. (2013). Moosewood Restaurant Favorites. St. Martin's Press. p. 127. ISBN 978-1-250-00625-7. Retrieved September 9, 2016.
  5. 1 2 Ester Goody (2012). "Ghanaian Groundnut Stew". In Jessica Kuper. The Anthropologist'S Cookbook. Taylor & Francis. pp. 81–83. ISBN 978-1-136-16789-8.
  6. 1 2 Wright, C.A. (2012). "Groundnut Stew from Ghana". Best Stews in the World: 300 Satisfying One-Dish Dinners, from Chilis and Gumbos to Curries and Cassoulet. Harvard Common Press. p. 408. ISBN 978-1-55832-787-0.
  7. 1 2 Jacob, J.; Ashkenazi, M. (2014). "The Gambia". The World Cookbook: The Greatest Recipes from Around the Globe, 2nd Edition: The Greatest Recipes from Around the Globe. 1. ABC-CLIO. p. 481. ISBN 978-1-61069-469-8.
  8. 1 2 3 Saine, Abdoulaye (2012). Culture and Customs of Gambia. Culture and customs of Africa. Greenwood. p. 95. ISBN 978-0-313-35910-1.
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