Msuzi wa Mtedza (Groundnut Soup)
The Quirky Foodster Team
Ingredients
- Raw groundnuts (peanuts), roasted and finely ground — 150 g (1 cup)
- Water or vegetable stock — 750 ml (3 cups)
- Medium Onion, finely chopped — 1
- Medium Tomato, chopped — 2
- Garlic, minced — 2 cloves
- Cooking oil — 15 ml (1 tbsp)
- Chili powder, or to taste — 2 g (1/2 tsp)
- Salt — to taste
- Fresh coriander, chopped — for garnish
Method
- Heat the oil in the saucepan and fry the onion and garlic over medium heat until soft and fragrant, about 4 minutes.
- Add the chopped tomato and cook for 5 minutes until pulpy.
- In a bowl, whisk the ground groundnuts with about 250 ml (1 cup) of the water or stock to form a smooth paste, then stir this into the pot.
- Add the remaining water or stock, chili powder and salt, and bring to a gentle boil, whisking to keep the mixture smooth.
- Reduce heat and simmer for 15–18 minutes, stirring occasionally, until the soup thickens slightly and the raw groundnut taste mellows.
- Ladle into bowls and garnish with fresh coriander before serving.
Introduction: A creamy, savoury soup made from ground peanuts simmered with tomato, onion and a touch of chili — rich, warming, and deeply nutty.
Cultural Background: Groundnut-based sauces and soups are central to Malawian cooking, reflecting the crop’s importance to smallholder farmers. This soup is often prepared when fresh meat or fish is scarce, since groundnuts provide a satisfying source of protein and fat, and it is commonly served to guests as a warming starter.
Tips: Whisking the groundnut paste with liquid before adding it to the pot prevents clumping. Use natural, unsweetened peanut butter as a shortcut if grinding fresh groundnuts is not practical. Simmer gently — boiling too hard can cause the groundnut oils to separate from the soup.
Variations: Add shredded cooked chicken for a heartier, main-course version. Stir in chopped spinach or pumpkin leaves in the last 5 minutes for extra greens. Add a squeeze of lemon juice at the end for brightness.
Storage: Store in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently in a saucepan over low heat, stirring frequently and adding a splash of water if the soup has thickened too much.
Nutrition: Approx. per serving: 260 kcal, 10 g protein, 14 g carbohydrate, 19 g fat, 4 g fibre.
FAQs:
Q: Can I use peanut butter instead of grinding raw groundnuts?
A: Yes, use about 150 g of smooth, unsweetened natural peanut butter as a direct substitute.
Q: Is this soup vegan?
A: Yes, as written, provided vegetable stock (not meat stock) is used.
Q: Why did my soup separate?
A: This usually happens from boiling too vigorously; keep the heat low and stir often once the groundnuts are added.
- Raw groundnuts (peanuts), roasted and finely ground — 150 g (1 cup)
- Water or vegetable stock — 750 ml (3 cups)
- Medium Onion, finely chopped — 1
- Medium Tomato, chopped — 2
- Garlic, minced — 2 cloves
- Cooking oil — 15 ml (1 tbsp)
- Chili powder, or to taste — 2 g (1/2 tsp)
- Salt — to taste
- Fresh coriander, chopped — for garnish
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