This is a soup made with roasted peanuts (groundnuts) and other exotic ingredients. It is so creamy, excellent on rice and just so good with any starchy side.
Place the peanuts in a skillet and on medium heat to roast for about 5-10 minutes. Keep stirring from time to time while roasting.
While the groundnuts roast, wash your beef thoroughly then place in a pot with 2 cups of water. Add in half a teaspoon of salt, one Maggi cube and a tablespoon of chopped onions. Let it cook for about 20 minutes on medium high, until the meat is tender. Check from time to time and add in water as needed.
When your peanuts are well roasted and have a beautiful brown colour with black spots on the outside, turn off the heat. Let it cool completely then blend it into a powder/paste. If you have a coffee grinder, use it for this. When peanuts are all blended, add a cup of water into the ground peanuts and mix into a smooth paste.
After blending the peanuts, blend together garlic, ginger and habanero pepper (if using.)
Now, your beef should be ready so pour it into a bowl with the stock. Place the pot back on the fire to heat up so the little stock in it gets dried. Add in oil to get hot. Then saute the onions until fragrant. Add in tomatoes and fry until the acidity is all gone - that means it no longer tastes sour.
Next, add in the blended ginger and garlic (and pepper), beef and stock, blended peanuts, seasoning cubes and half a teaspoon of salt. Mix thoroughly until well combined and let it all simmer together for about 5-10 minutes. Taste to ensure that the seasoning is perfect. Also, adjust the consistency of the soup at this point.
Serve warm over rice, with boiled plantains or with some fufu of choice. Enjoy, friends!
If you do not want to use roasted peanuts, use a cup of plain peanut butter, instead.
If you do not want to use beef, use chicken, fish, or even mushrooms.