Cookbook:Omisagwe (Nigerian Groundnut Soup)
Omisagwe is a groundnut soup popular among the people of Edo state, Nigeria. It can be made with or without vegetables, and the thickness of the soup can be adjusted based on preference. Traditionally, bitterleaf is used in the soup, but it can be replaced with spinach. The soup can be eaten with any swallow of your choice.
- Blend the ata rodo to a paste. Set aside.
- If you are using raw groundnuts, peel them and roast them for a few minutes.
- Grind or blend the roasted groundnuts until smooth. Add stockfish and uziza seed, and blend until thick. Set aside.
- Combine the assorted meat, onions, and seasoning cubes in a pot. Cover with water and bring to a boil.
- Stir in the ground crayfish, pepper paste, and dried smoked fish. Cook until the meat is tender.
- Shred the meat into small pieces. Stir in palm oil, and bring to a boil.
- Stir in the groundnut mixture, and cook until the mixture is thickened. Stir in the bitterleaf.
- Adjust seasoning to taste, and serve.