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urkey Groundnut Soup

One Pot Smoked Turkey Groundnut Soup

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Ingredients
  

  • 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)

Instructions
 

  • 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.
  • Blend one onion,  ginger, and garlic. Use a little bit of water to help with the blending.
  • Place the turkey in your cooking pot and add the spice blends, salt to taste, and the blended onion mixture. Stir and start cooking.
  • Add in the rest of the onions, tomatoes, and pepper as well as the tomato paste. Let it steam with the smoked turkey.
  • When the tomatoes and onions are soft, remove them, together with the pepper. Blend all together.
  • 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.
  • Put some water in your blender and add the groundnut paste. Watch the YouTube video for the tip on how to easily do this.
  • 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.
  • Turn up the heat and let the soup simmer for about 20 minutes.
  • Then bulk up the soup with water, about 2 liters of water or not more than the consistency you prefer your soup to be.
  • 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.
  • 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.
  • 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.

Notes

TIPS:
 
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.