Groundnut Soup (Spicy Nigerian Peanut Stew)

Groundnut soup (also called peanut stew) is a common but delicious Nigerian delicacy which is commonly eaten with rice, a starch like eba or pounded yam.

Groundnut Soup (Spicy Nigerian Peanut Stew) - Delicious groundnut stew dished with three wraps of eba

Groundnut soup is what peanut stew is commonly called in Nigeria. It is a nutty, savory, spicy and totally delicious peanut stew usually eaten with a starch like rice or eba. Peanut stews differ considerably by region, so I look forward to sharing with everyone my discoveries of its different variations. I tasted my first groundnut soup as a child in Lagos, Nigeria and… it was terrible! It was really bad guys, I can’t lie. After that first time, it was years till I found my love for groundnut soup or peanut stew again. Let me tell you the story…

Once upon a time, my parents loaded me and my four sisters into our family car, and we drove about an hour from home to visit our distant relatives. When I say distant I mean like in-law’s sister’s cousin’s uncle’s wife’s brother… so a very long distance! While I still don’t remember these relatives’ names, faces or anything at all about them, I distinctly remember my food experience at their house, so let’s just call them the Pepperless family.

I must have been about 14 years old. I was enjoying the family road trip on our way to drop off gifts for the Pepperless family that another family member had asked us to deliver to them. The prospect of meeting new family members we had never met before, somewhat excited us and we looked forward with anticipation to what our new relatives would be like. I have a ton of family members that I have not met before even till today, so it wasn’t unusual. Still, it was typically nice to meet new family. Once we arrived at the Pepperless home, they were very welcoming and nice to us. I was also low-key excited to discover that in anticipation of our arrival they had prepared a mini-feast for us to enjoy.

Once we arrived the Pepperless family offered us the typical Nigerian visitor drinks; 5-alive orange, Chivita pineapple, Maltina, and of course some Eva water. Their drinks were lit! If only I knew that the drinks were going to be the only good tasting thing we would have during our visit, I would have cherished them a lot more, but I just had a small splash of the Chivita pineapple, and awaited the promised meal. The grown-ups discussed politics and the condition of Nigeria, while the Pepperless children, still quite young, played with their toys and mostly ignored me and my sisters. I sat silently watching the African-magic channel on television in eager anticipation of the meal.

After about 30 minutes, Mrs Pepperless invited us to the table set for my family and I. Since we were quite a handful, we took up all the chairs on the dining table. The dish she introduced as groundnut soup excited us since none of us had previously tried it before. The meal featured a big serve-yourself bowl of fufu, and the “pièce de ré·sis·tance”: groundnut soup and some stewed fish.

After my mother served all of us, we started eating. Sigh! Words cannot describe how bad this meal was. Thankfully, our hosts had conveniently excused themselves to the living room around the corner, so we could silently express our true feelings about this terrible meal. I caught my parents make faces, then fix them quickly so as not to encourage us to voice our disgust, but it was too late. One of my sisters with a stank face was the first to break the silence saying: “mommy I don’t like this, it’s not nice!”, a sentiment us kids all echoed. My mom understanding our difficulty urged us to cope since we were in someone else’s house. We all sighed and joined my dad in silent contemplation at this food and began craving the drinks they had presented to us earlier, but all we had on our table was water.

Us kids proceeded to eat our fufu with no stew or soup, and chase it down with water. Since we only had a few morsels, and with no savoring to be done with this dish, it took us all of 2 minutes to finish the fufu. Our parents had some of the fish so it looked like they had eaten something, then finished their small portions of fufu only using the fufu morsels to lightly dab the stew. After the meal, we joyfully left the dining table and headed for the living room to rejoin the Pepperless family. Of course my parents thanked them for their hospitality and the meal, and slyly used the phrase “compliments to the chef” to avoid giving false praise for the bad meal we had just endured.

Needless to say we were glad when we left the Pepperless’ home. On our way home we stopped off to buy suya (a local delicious barbecue), and when we got home we all had our suya with cold garri for dinner, to wash away the lingering taste of that groundnut soup.

What made the Pepperless family’s groundnut soup bad? It tasted like groundnuts (peanuts) and water, contained no seasoning (no salt, no pepper, no spices what so ever) and featured a shredded vegetable that was as difficult to eat as bay leaves.  The soup also contained odd chunks of peanut with the texture of boiled potatoes. The fish stew, just as bad, tasted straight up like raw blended tomatoes and boiled fish with no seasoning whatsoever.

Rant off!


Groundnut Soup (Spicy Nigerian Peanut Stew) - close up shot of groundnut soup and eba So what motivated me to try peanut stew again years later? My Ghanaian friend Gabi. She cooks really well, and had made peanut stew one day and brought it to school. I attended the same grad school as her then fiancé, so she came to visit him with some food. She happened to have extra and offered me some, triggering a flashback of my Pepperless family groundnut soup experience. Knowing Gabi was a good cook, I prepared to try it, even if I had to criticize it later. I ended up eating the whole bowl of rice and Ghanaian peanut stew! It tasted great and I loved it!

Groundnut Soup (Spicy Nigerian Peanut Stew) - distant shot of groundnut soup and eba

I have since learned to make peanut stews specific to different West African countries and am excited to start with my home country Nigeria! I had to redeem my Nigerian groundnut soup experience and my Lawd, did it turn out right! Groundnut soup is officially a staple for me so please enjoy! I guarantee you’ll love it!

Groundnut Soup (Spicy Nigerian Peanut Stew) - Blended peanuts in blender, roasted in pot, meat with onion spices boiled in pot Groundnut Soup (Spicy Nigerian Peanut Stew) - Blended peanuts and spinach in stew pot Groundnut Soup (Spicy Nigerian Peanut Stew) -Ground peanuts and scotch bonnet peppers in a pot with boiled meat and meat stock Groundnut Soup (Spicy Nigerian Peanut Stew) - delicious groundnut stew

5 from 1 vote
Groundnut Soup (Spicy Nigerian Peanut Stew) - delicious groundnut stew
Groundnut Soup (Spicy Nigerian Peanut Stew)
Groundnut soup (also called peanut stew) is a common but delicious Nigerian delicacy which is commonly eaten with rice, a starch like eba or pounded yam.
Cuisine: Nigerian
Servings: 8
Calories: 430 kcal
Author: Yummy Medley
  • Braised Meat
  • 2.5 lbs stewing goat meat
  • 1 red onion sliced
  • 2 tsp bullion
  • 1 tsp salt
  • Groundnut Soup/Peanut Stew
  • 2 cups raw skinned peanuts
  • 3 scotch bonnet or habanero peppers roughly chopped use less if you do not like spicy food
  • 0.5 lbs chopped spinach about 5 cups chopped, about 2 cups frozen
  • 2 tbsp West African dried shrimp powder aka crayfish
  • 3 tbsp palm oil
  • Salt to taste
  1. In a stew pot, braise the goat meat over low- medium heat with the onions, bullion and salt for 30-35 minutes. If you are cooking goat meat from an older or male goat, you may need to cook the meat for longer for it to be tender.
  2. Next, toast the peanuts in a pan, stirring continuously over low heat, till the nuts turn toasty in color. It should take about 15- 25 minutes depending on how hot the pan is.
  3. Allow the nuts to cool completely before grinding.
  4. In a blender, food processor, mortar and pestle, grind the peanuts into a rough powder. Be mindful not to blend into a butter (it really doesn't hurt if blended to a butter, this is just how I learned to do it).
  5. Mix the braising the liquid from braising the goat meat and water (should make up about 3 cups of liquid) with the ground peanuts and scotch bonnet peppers in a pot making sure there are no peanut lumps. Bring this mixture to a gentle boil over low- medium heat for about 10 minutes, mixing continuously to prevent burning.
  6. At this stage, you may add more or less water depending on the consistency you prepare. If you prefer a lighter soup, add more water. If you prefer a thicker soup add no more water. Note that as the stew continues to cook, it usually thickens up. It also thickens a little more once it cools down.
  7. After 10 minutes, add in the palm oil, braised meat, and cook for another 5 minutes.
  8. Add in the chopped spinach and simmer for 5 minutes on low heat, stiring occasionally to prevent burning.
  9. Take the stew off the heat and serve.
Recipe Notes
Your groundnut soup/peanut stew can be served with your choice of fufu or rice


Please let me know if you tried this groundnut soup/peanut stew recipe and if you are looking for other stew recipes, why don’t you check out the Spinach Stew: Yoruba Style recipe or the Nigerian Eggplant/Garden Egg Stew


  1. Joyce Alouchka Atanga

    July 18, 2017 at 2:50 pm

    I made peanut stew this week!!!!!!!!!!!!!!!!!!!!!!!! I added cabbage as my vegetable! It’s amazing! I like your take on it too. I have to try it. Sorry about your sad experience. Peanut stew is the best 😉

    • Ms. Yum

      July 18, 2017 at 3:08 pm

      I have come to love peanut stew now, and honestly my favorite twist in a West Africa is Ndole, I can wait to make it.


    July 18, 2017 at 5:05 pm

    Can groundnut be used for this stew?

    • Ms. Yum

      July 19, 2017 at 10:28 am

      Groundnuts are peanuts, so yes they can! Enjoy the recipe!

  3. Precious @ Precious Core

    July 18, 2017 at 11:31 pm

    Lol at Pepperless family!
    I’m seriously craving some peanut stew right know. Will make some as soon as I can.
    Yours looks so scrumptious!

    • Ms. Yum

      July 19, 2017 at 10:32 am

      Thanks precious! I hope you enjoy it when you make it.

  4. Sommy

    July 23, 2017 at 3:22 am

    Is it fried groundnut? If yes, does it mean I can use the bottled peanuts sold in the supermarkets?

    • Ms. Yum

      July 24, 2017 at 8:31 am

      Hi, Sommy! Yes, you can use the groundnut in a bottle that is sold in supermarkets. In this recipe, I was teaching how to roast the groundnuts at home, but you can buy already roasted (aka fried) groundnuts.

  5. Joyce

    July 24, 2017 at 10:39 pm

    You’re making Ndole? When? Ndole is a delicacy! You have to take your time with that one.

    • Ms. Yum

      July 25, 2017 at 9:10 am

      I am waiting for when we can set up a date to make it together. I definitely want to make it, and I want you to teach me since your’s is the best I have had

  6. Osaze

    September 5, 2017 at 6:54 pm

    Lol, that story is hilarious! We’ve all had terrible food experiences. With these pictures, I’m sure yours turned out great. I’ll definitely try this the right way 😉

    • Ms. Yum

      September 6, 2017 at 10:49 am

      Thanks Osaze, let me know how it turns out when you make it.

  7. Amanda

    September 28, 2017 at 9:24 pm

    This looks amazing. Making this for mtg hubby this weekend!

    • Lois

      September 29, 2017 at 7:42 am

      Awesome Amanda! I hope he enjoys it!

  8. Nicky Smith

    January 11, 2018 at 8:55 am

    This looks incredible – I am a vegan and always looking for great ways to eat leafy vegetables. Would this work with kale too? Also do you have any veg suggestions to the braised meat and goat for this recipe? I see you refer to dried mushrooms in other posts to get the umame flavor – but it seems this recipe would benefit from a bit of body. Sweet potatoes? Potatoes? Carrots? Cauliflower? Would love to hear what you think. Very exciting to find traditional West African recipes- too often I think African food is presented in a way the Pepperless family went about it! Thanks 🙏

    • Lois

      January 11, 2018 at 9:52 am

      Hey Nicky! Your comment made me so excited! Apart from the typical suspects like extra firm tofu, seitan and soy curls, the vegetables on the top of my list that I would recommend would be eggplant, broccoli and cauliflower. In this dish I would add the dried mushrooms as well to give the stew a nice umame flavor like you pointed out (try dried woodear fungus and snow fungus mushrooms rehydrated and chopped up, 🙌 it will change your life… lol!). I have never tried this recipe with starchy or root vegetables like potatoes and carrots mostly because of the texture. Since vegetables cook significantly quicker, I would suggest that you sear them lightly and set them aside instead of braising them, and using a good vegetable stock instead of the braising liquid. The vegan version of this dish is just as good as the non-vegan version. Let me know how you like it. I am glad you are excited about real West African food, I am sure your pallet will be excited too!Let me know if you like it!


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