Nigerian Hausa Groundnut Soup with Beef and Greens

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A beloved Northern Nigerian dish from the Hausa people, this rich groundnut soup is built on a creamy peanut base, simmered with tender beef, tomatoes, and fresh leafy greens. Traditionally eaten with tuwo, rice, or fufu, it delivers deep, nutty warmth in every spoonful.

Nutrition Facts

Per serving (estimated)

• 510 kcalCalories
• 32 gFat
• 8 gSaturated Fat
• 20 gCarbs
• 6 gFiber
• 7 gSugar
• 36 gProtein
• 640 mgSodium
• 780 mgPotassium
• 115 mgCalcium
• 5.4 mgIron
• 28 mgVitamin C
• 290 mcgVitamin A

Ingredients

For the beef and stock

• 500 g beef chuck, cut into bite-size cubes
• 1 small onion, quartered
• 1 garlic clove, smashed
• 1 whole Scotch bonnet pepper
• 4 cups water
• 1 teaspoon salt

For the soup base

• 3 tablespoons palm oil
• 1 large onion, finely chopped
• 4 ripe tomatoes, blended
• 1 red bell pepper, blended
• 2 Scotch bonnet peppers, blended
• 1 inch fresh ginger, grated
• 3 garlic cloves, minced
• 1 tablespoon tomato paste

For the groundnut mixture

• 1.5 cups raw ground peanuts (skinless)
• 1 tablespoon ground crayfish
• 1 tablespoon iru or dawadawa (fermented locust beans), optional
• 1 teaspoon bouillon powder

For finishing

• 4 cups baby spinach or shredded sweet potato leaves
• Salt to taste
• 1 teaspoon dried thyme

Directions

1. Season the beef with the quartered onion, smashed garlic, whole Scotch bonnet, and salt. Add water and simmer for 25 minutes until tender; reserve the stock and set the beef aside.
2. While the beef cooks, dry-toast the raw peanuts in a skillet over medium heat for 4-5 minutes until fragrant, then grind to a coarse powder or smooth paste depending on preference.
3. Heat palm oil in a heavy pot over medium heat and sauté the chopped onion for 3 minutes until translucent. Add the grated ginger and minced garlic and cook 1 minute more.
4. Pour in the blended tomatoes, bell pepper, and Scotch bonnets along with the tomato paste. Cook for 10-12 minutes, stirring often, until the mixture reduces and the oil begins to separate at the edges.
5. Stir in the groundnut paste and 2 cups of the reserved beef stock, whisking continuously to prevent clumping. Add the crayfish, iru, and bouillon powder, then simmer uncovered for 15 minutes until the soup thickens to a creamy consistency.
6. Add the cooked beef along with any remaining stock and simmer 5 more minutes to meld the flavors.
7. Fold in the spinach or sweet potato leaves and thyme, cooking for just 2-3 minutes until the greens wilt but stay bright.
8. Taste and adjust salt, then remove from heat. Let the soup rest 5 minutes before serving; it will continue to thicken as it cools.
9. Ladle into bowls and serve hot with tuwo masara, steamed white rice, or semovita.

Cook’s Notes

• Roasting the raw peanuts briefly before grinding deepens the nutty flavor dramatically; do not skip this step.
• If you cannot find iru or dawadawa, substitute 1 teaspoon of fermented soybean paste for an equally savory umami boost.
• For a thicker, stew-like consistency, reduce the final stock by half; for a soupier bowl, add an extra cup of stock before serving.
• Groundnut soup thickens significantly as it cools, so always reheat with a splash of water to bring it back to the desired consistency.
• Using skinless blanched peanuts gives a smoother, lighter-colored soup, while unblanched peanuts yield a more rustic, earthy result.

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