One Pot Smoked Turkey Groundnut Soup

urkey Groundnut Soup

Today I share with you this hearty, earthy, nutty, and fragrant one-pot groundnut soup made with smoked turkey and mackerel. The main ingredient which the soup takes its name from is groundnut paste. Please it is not the peanut butter paste used as spreads. The spreads are too sugary and don’t give the good authentic and traditional taste required for this soup. I recommend you make your groundnut paste which is super easy to make. Alternatively, you can get a ready-made one from a good Asian or African shop.

Do try this soup and always always, I love to have your feedback, and do share some photos too! Enjoy this hearty one-pot soup!

One Pot Smoked Turkey Groundnut Soup

  • 600 g Smoked Turkey
  • 1 Grilled Mackerel
  • Handful dried Anchovies ( about 200g)
  • 2 tbsp Smoked or Dried Shrimps
  • Handful of Smoked Cat Fish
  • 500 g Mushrooms
  • 2 tbsp AVK 10 Spice Blend (alternatively use a 1 tsp combination of thyme, Star Arnise, Aniseed (nkitinkiti), Rosemary & Cloves)
  • 1 tbsp AVK 7 Spice Blend (alternatively, use 1 wide3 Aba & 2 hwentia pods)
  • 3 Medium White Onions
  • 60 g Fresh Ginger (about the thumb size)
  • 4 Gloves of Garlic
  • 1 Small Scotch Bonnet Pepper (or to your taste)
  • 4 Fresh Tomatoes on the vine (Medium sizes)
  • 2 tbsp Tomato Paste
  • 500 g Groundnut Paste (not the spread)
  • Water – about 3 litres
  • Salt to taste
  • A couple of coloured peppers like scotch bonnet and kpakposhito (Optional)
  1. Prep the smoked turkey by first boiling it in water and pouring out the water. This helps remove any unwanted substances plus reduces the saltiness of the smoked turkey.

  2. Blend one onion,  ginger, and garlic. Use a little bit of water to help with the blending.

  3. Place the turkey in your cooking pot and add the spice blends, salt to taste, and the blended onion mixture. Stir and start cooking.

  4. Add in the rest of the onions, tomatoes, and pepper as well as the tomato paste. Let it steam with the smoked turkey.

  5. When the tomatoes and onions are soft, remove them, together with the pepper. Blend all together.

  6. Add the blended mixture back into the soup, stir, rinse the blender with a bit of water, and add to the pot. Cover and let it simmer for about 20 minutes until a light layer of oil forms.

  7. Put some water in your blender and add the groundnut paste. Watch the YouTube video for the tip on how to easily do this.

  8. Add the groundnut liquid to the soup. Also, add in the dried anchovies. Do soak and wash the anchovies before adding them to the soup.

  9. Turn up the heat and let the soup simmer for about 20 minutes.

  10. Then bulk up the soup with water, about 2 liters of water or not more than the consistency you prefer your soup to be.

  11. Let the soup simmer on low heat for about 2 hours. Usually, I prefer to cook the soup the day before it is eaten so it can have enough time to gently simmer to perfection.

  12. When the soup is almost done, add in the smoked catfish, mackerel, pepper, and smoked/ dried shrimp. Allow it to cook for another 30 minutes to allow the flavors to marry.

  13. Your soup is ready when the consistency is right for you and a layer of oil forms at the top. Check my tips below to know when the soup is cooked.

Three tips to check that the soup is cooked are:
A) the soup simmers down, this is noticeable by the mark left from the original level of soup.
B) A layer of oil is formed on the surface of the soup.
C) The soup thickens and when taken off the heat and allowed to cool down, it doesn’t separate into a distinct layer of water and soup.