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    Home » Precious Kitchen

    PUBLISHED: Nov 4, 2017 · UPDATED: Nov 6, 2017 by Precious · This post may contain affiliate links · 27 Comments

    GROUNDNUT PASTE - MBOH

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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!

    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 ½ 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

    Recipe

    Cameroonian groundnut paste recipe

    Groundnut Pudding - African Spicy Peanut Butter

    Cameroonian groundnut paste, also known as "Mboh" is a pudding-like savory meal made with roasted peanuts. It is spicy, peanuty and insanely good!
    5 from 4 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: Cameroonian
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 8 servings
    Calories: 414kcal
    Author: Precious

    Ingredients

    • 3 cups groundnuts (peanuts)
    • ½ 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

    • 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.
    • When groundnuts are fully roasted, place them on a tray to let them cool completely - for about 30 minutes.
    • Blend together habanero pepper with about 2 tablespoons of water.
    • 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.
    • 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.
    • 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.
    • Enjoy with any starchy side you like: bobolo/miondo (Cameroonian food made ut of cassava tubers), plantains, yams, potatoes or even bread!

    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.

    Nutrition

    Calories: 414kcal | Carbohydrates: 9g | Protein: 36g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 12g | Cholesterol: 65mg | Sodium: 2639mg | Potassium: 881mg | Fiber: 5g | Sugar: 0.2g | Vitamin A: 61IU | Vitamin C: 3mg | Calcium: 118mg | Iron: 3mg
    Tried this Recipe? Tag me Today!Mention @preciouscore or tag #preciouscore!

    Pin this recipe:

    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

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    About Precious

    Welcome to my core! I am Precious Nkeih, the recipe developer and writer right here on my blog, Precious Core. My goal is to show you insanely delicious recipes you can replicate in your kitchen. And I love to tell stories too. Hope you find recipes here that will make cooking easier for you! Check me out on YouTube at YouTube.com/PreciousKitchen.

    Reader Interactions

    Comments

    1. Kelsey says

      November 04, 2017 at 11:51 pm

      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.

      Reply
      • Precious says

        November 05, 2017 at 3:39 pm

        Hi Kelsey, I have updated the post to include a link to the exact machine I purchased. Please check the very end of the post for the link.

        Reply
        • Kelsey says

          November 05, 2017 at 10:24 pm

          Thanks

          Reply
    2. Ngum N says

      November 05, 2017 at 1:43 pm

      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.

      Reply
      • Precious says

        November 05, 2017 at 3:44 pm

        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!

        Reply
        • Ngum N says

          November 05, 2017 at 7:13 pm

          Thanks

          Reply
    3. Ngum N says

      November 05, 2017 at 1:49 pm

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

      Reply
      • Precious says

        November 05, 2017 at 3:45 pm

        Good to know, dear!

        Reply
    4. Amaka says

      November 06, 2017 at 12:18 am

      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.

      Reply
      • Precious says

        November 06, 2017 at 8:01 pm

        Thanks so much dear Am aka! So glad to read from you.

        Reply
    5. Nawom says

      November 06, 2017 at 5:24 am

      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!

      Reply
      • Precious says

        November 06, 2017 at 8:06 pm

        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. 💜

        Reply
    6. Dominika says

      November 06, 2017 at 2:01 pm

      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

      Reply
      • Precious says

        November 06, 2017 at 8:07 pm

        Aww so glad to introduce you to the variety in Cameroonian cuisine! Please let me know if you ever try it. 💜

        Reply
    7. BANGHA Noela says

      November 08, 2017 at 11:39 am

      Thanks a lot, got to try it out tomorrow,

      Reply
      • Precious says

        November 08, 2017 at 10:14 pm

        You are welcome, dear.

        Reply
    8. Honorine says

      November 11, 2017 at 5:10 am

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

      Reply
      • Precious says

        November 13, 2017 at 12:24 pm

        Hi Honorine, I plan on doing a video on how to make bobolo soon. Look out for it.

        Reply
    9. Corina Blum says

      March 12, 2018 at 9:42 am

      This sounds so delicious! I love to try completely new recipes but I've no idea where I'd get the crayfish from. I'll just have to imagine it.

      Reply
      • Precious says

        March 12, 2018 at 2:08 pm

        Awww, thank you so much, Corina! If there's an African store near where you live, you could get crayfish from there. If not, trust me your groundnut paste will still taste very good without crayfish. Please let me know how it goes if you try it.

        Reply
    10. Vik says

      May 29, 2019 at 9:59 am

      I'm mboh

      Reply
    11. Claudette says

      September 25, 2019 at 9:44 am

      I just watched this video and its worth the mouth watery.Groundnut paste has been on my mind lately. I will definitely try this recipe.

      Reply
      • Precious says

        September 25, 2019 at 9:49 am

        Enjoy, dear. It is so good!

        Reply
    12. Ngum says

      January 30, 2021 at 1:52 pm

      Hello, I just did mine (tied it in banana leaves and cooked like koki) but it came out too dry and no oil was coming out of it. This is the second time I am facing this problem(the first time I used your method, cooked in a pot and still no oil hovering on top). What could be the problem; I do not know what I missed. Thanks

      Reply
      • Precious says

        February 18, 2021 at 12:20 am

        Hi Ngum, did you follow my exact measurements? That is key.

        Reply
    13. nash says

      January 04, 2023 at 8:55 am

      hi, can it be packed in contains and stored, if yes for how long?.

      Reply
      • Precious says

        January 04, 2023 at 10:31 am

        Hi Nash, unfortunately, I haven't stored it yet as we often just make it and eat it immediately. I would suggest you store it in an airtight container and see if it can last for up to a week. It will last longer if chilled in a fridge. Hope this helps.

        Reply

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