groundnut soup

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• Cook cow legs in a large pot with enough water to cook them. Add salt to taste, half a bulb of onion (diced), 1 seasoning cube and 1 sliced habanero pepper. Feel free to use any spices of your choice. Cook cow legs until tender (60 -90 minutes).
• In another pot cook goat meat. Add salt, 1 seasoning cube, water, 1/2 diced medium onion. Cook until tender (60 - 90 minutes).
• Cook stockfish separately in another pot or with the goat meat. If you are cooking it separately, cook in water until tender.
• Once the cow legs, goat meat and stockfish are done, transfer only the cow legs (without the stock) into the pot of goat meat, add dried shrimp, ground crayfish, cooked stockfish, dried anchovies, palm oil (palm oil gives it a pop of color) and enough water to create stock for the soup; cover to cook until to comes to a boil.
• Roast the groundnuts/peanuts and set aside to cool. You can use  store bought roasted groundnuts/peanuts. Blend the roasted, habanero peppers, 1/2 onion with some water. Do not over blend the groundnuts/peanuts, the blend should look like blended egusi (melon seeds). Pour the blend into the boiling pot of soup, stir to combine.
• Stir the soup intermittently to prevent the bottom from burning. Add seasoning cubes to the soup and let it cook down.
• When it has cooked down a bit, add the bitter leaves (you can use uzziza leaves or scent leaves in place of bitter leaves).
• Let the cook down until you have achieved your desired consistency (thickness). Taste for salt and add as needed.
• Serve with any swallow or fufu of choice. You can also enjoy it with rice or yam.

Ingredients

2 cups roasted groundnuts/peanuts

Cooked Stockfish ( use desired quantity)

Goat meat (use desired quantity)

Cow leg (use desired quantity)

1 /2 - 1 cup palm oil

1  1/2 - 2 medium onions

1/2  cup dried anchovies

1/3 cup ground crayfish

1/2 cup dried shrimp

4 large habanero peppers

4 seasoning cubes

Handful washed bitter leaf 

Salt to taste