Cameroonian groundnut paste recipe

GROUNDNUT PASTE – MBOH

Cameroonian groundnut paste, also known as “Mboh” is a pudding-like savory meal made with roasted peanuts. It is spicy, peanuty and insanely good!

My mother is unarguably the best mother in the world! You need to hear how she tells me recipes over the phone. With so much passion! She taught me how to make this Cameroonian groundnut paste over the phone. I followed her instructions and it was a hit! Such that Mr. N said it reminded him of his grandma’s cooking. Whoop!

This groundnut paste is very similar to Cameroonian egusi pudding and they are both hawked on road-sides in Cameroon.

Cameroonian Mboh

Mboh can be eaten with any starchy side of choice – cassava (yuca roots), plantains or yams. I also like it in French bread. So good! Sometimes, it is eaten with some fresh garden eggs. Insanely good!

In Cameroon, it is typically eaten with Bobolo or Miondo, a product of cassava, (yuca roots). I’ll be showing you how to make bobolo/miondo in the days ahead. But first, let’s make some insanely yummy mboh!

Groundnut paste

I made a YouTube video to show you guys how to make this deliciousness. You can click here to subscribe to my YouTube channel so you never miss any of my videos.

Watch how to make Cameroonian Groundnut Paste (Mboh):

Note that there are two methods for making this:

  1. The steaming method: With this method, all ingredients are mixed, wrapped in (banana) leaves and steamed. This results in a cake-like Mboh, cooked about the same way Cameroonian Koki (black-eyed peas pudding) is cooked. (See recipe notes if you wish to follow this method.)
  2. The stove-top method. With this method, the Mboh is made right on your cooker. I prefer this method because it is easier and the mboh is not too thick which makes it a great dip!

How to make Cameroonian Groundnut paste (Mboh)

You need 3 cups of raw peanuts (called groundnuts in Cameroon).

Raw groundnuts

You also need 1/2 cup of ground crayfish, 1 hot pepper, 1 crayfish seasoning cube (or 2 regular Maggi cubes), and some salt. I added a cup of dried fish – anchovies known as “njanja moto” in Cameroon to mine but this is completely optional.

Ingredients for Cameroonian Mboh

Step 1: Roast the peanuts until they are very done. This takes about 15 minutes. Also, be sure to stir while roasting so the groundnuts do not burn.

Groundnut Paste Step 1

Step 2: Let the roasted peanuts cool completely then grind them. Also grind your hot pepper.

Groundnut Paste Step 2

Step 3: Boil together crayfish, fish with a cup of water. Mix ground groundnuts with 2 cups of water to form a paste. Add paste to pot. Add in Maggi, Salt and pepper and mix well. Cook on medium heat stirring all the time for about 15 minutes until the oil begins to separate from the peanuts.

Cameroonian mboh

It is ready when a lot of oil can be seen hovering over the groundnut paste. Now serve that and enjoy with a side of choice. I had mine with some Bobolo!

Cameroonian Bobolo and Mboh
Bobolo and mboh
5 from 3 votes
Cameroonian groundnut paste recipe
Print
Groundnut Pudding - African Spicy Peanut Butter
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Cameroonian groundnut paste, also known as "Mboh" is a pudding-like savory meal made with roasted peanuts. It is spicy, peanuty and insanely good!
Course: Side Dish
Cuisine: Cameroonian
Servings: 8 servings
Calories: 311 kcal
Author: Precious Nkeih of preciouscore.com
Ingredients
  • 3 cups groundnuts (peanuts)
  • 1/2 cup crayfish (ground)
  • 1 habanero pepper
  • 2 seasoning cubes (Maggi) or 1 large Maggi crevette
  • 1 teaspoon salt
  • 3 cups water
  • 1 cup dried fish (optional) I used dried anchovies
Instructions
  1. Place groundnuts in a wide frying pan or pot and roast on medium heat for about 15 minutes, stirring all the time. The groundnuts should turn brown - be careful not to let them burn.

  2. When groundnuts are fully roasted, place them on a tray to let them cool completely - for about 30 minutes.

  3. Blend together habanero pepper with about 2 tablespoons of water.

  4. Grind groundnuts using the small cup of your blender or a coffee grinder. Mix the ground groundnuts with about 1 cup and a half of water to make a paste.

  5. Place 1 cup of water, crayfish and dried fish in a pot. Bring to a boil. When water boils, add salt, Maggi, blended habanero pepper, and groundnut paste. Mix well then add remaining half cup of water.

  6. Bring the groundnut mixture to a boil, stirring all the time. Let it cook until the natural oil from the groundnuts starts to show up and the mixture is considerably thick.

  7. Enjoy with any starchy side you like: bobolo/miondo (Cameroonian food made ut of cassava tubers), plantains, yams, potatoes or even bread!

Recipe Notes

1. To cook your groundnut paste using the steaming method, mix all ingredients with 2 cups of water then wrap in banana leaves and steam till done. This is very similar to the way you will cook koki (steamed black-eyed peas pudding).

2. I find that groundnut paste made with the listed ingredients here is so tasty and doesn't require additional ingredients, However, if you want more flavor try adding any of these:

  1. Half a small onion - ground together with pepper and added to the mixture.
  2. 1 pebe (African nutmeg) ground together with the groundnuts.
  3. Half a teaspoon of "bush pepper" also know as peppercorns.
  4. Half a teaspoon of white pepper.

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Cameroonian groundnut paste, also known as "Mboh" is a pudding-like savory meal made with roasted peanuts. It is spicy, peanuty and insanely good! Get the recipe on PreciousCore.com

If you make this recipe, please share a photo on Instagram and tag me: @preciouscore, or share a photo on my Facebook page. I’ll love to see!

Update: A lot of you have asked me where I bought the machine used in grinding the groundnuts in my video. I have included a link (affiliate link) below to the exact machine I used so you can equally get if from Amazon.
pre-signature-pro

18 Comments

  1. I would love to try this recipe. Could you please send me a link on amazon for the grinding machine. I saw so many different types, not sure which to buy. Please send me the link on the one you are using or give the name and model for me to search on amazon. Thanks a lot.

  2. Was looking for a mboh recipe on your blog a few weeks ago, and voila!!! You delivered. Thanks sis.
    Would love to know the name you used to find the grinding machine on amazon( oh quite nostalgic)
    How long can this keep in the fridge?
    And lastly, you mentioned using less water if cooking mboh in leaves. So what amount do you suggest? Thanks for bringing joy to our kitchens.

    • Hi sis, the machine is called a “corn grinder” on Amazon. Please check my update at the very end of the post for a direct link to the machine.
      I hardly ever keep it for long because it finishes fast. By I think it can last for more than a week – especially if there’s enough oil over the groundnut paste.
      You are welcome, sis!

  3. My question about the water amount when steaming mboh was answered from your recipe. Thanks

  4. I see you put a lot of effort into your blog. I see it. And it’s beautiful to behold. Well-done mum Precious. Keep up the good work.

    Thanks for the recipe.

  5. Thanks so much Precious. You are a wonderful person ready to share just all. May God bless your generous heart. I have been meaning to write a comment for a very long while but never got to do so. Set out cooking ‘mboh’ yesterday but got the peanuts burned and then abandoned the venture. I guess I will do better today with your help. Thanks again!

    • Hi Nawom, so glad you left a comment! Sorry to hear about your burnt groundnuts. I think your heat was either too high or you left them for long without stirring. Roast them on medium heat and stir continuously for best results. Please let me know if you try again. Hope to see you comment more. 💜

  6. Honestly Precious, I’m sold out with Cameroonian foods. My God! your country is blessed with different delicacies. I have eaten groundnut soup too many times but this Mboh, I have never heard of it until now. I will be glad to refer to this recipe any time I want to try it out. Thanks for introducing something new to me.

    http://dominikagoodness.blogspot.com.ng

  7. BANGHA Noela

    Thanks a lot, got to try it out tomorrow,

  8. I love this but my problem is the bobolo. How can I make it

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