Speaking of people appropriating other people’s food, Jollof isn’t Nigerian owned, neither is it Ghanian owned. Alright, go and find out. I use to think this soup was an eastern Nigerian recipe (because they like to claim they are the owners of every dish) but i recently found out its a popular dish.
Assorted meat and fish.
Ugu leaf or Bitter leaf
Salt to taste
Grind roasted groundnut like you would your egusi and set aside. Steam your meat and fish and preserve the stock.
Wash and cut your ugu leaves into tiny pieces. If you are making use of bitterleaf, wash and keep
Prepare other ingredients: grind the pepper and grind the crayfish.
Starting with the meat and fish stock, add your crayfish, salt and pepper, cover and cook till it boils.
Add the ground groundnuts and stir very well till there are no lumps. Reduce the heat to very low and start cooking.
Stir every 5 minutes and top up the water if necessary. This mixture burns easily so watch it closely and stir as often as necessary.
Cook till a thin film of clear oil appears on the surface. This should take about 15 minutes. Add palm oil and stir very well.
Add the meat and fish, stir and cook on low heat till it boils. Add your shredded ukwu leaves or washed bitter leaves.
Allow to simmer. Stir again and it is done.
Serve your soup with eba, fufu, or whatever swallow you prefer. You can as well serve it with rice.
Also, just in case you are not a leafy person, groundnut soup can actually be prepared without leaves so you can skip the leaf part.