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Course Soup
Cuisine Nigerian
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour

Ingredients

Broth

  • a large handful of dry mushrooms
  • 1/2 onion chopped
  • 5 cloves garlic
  • 1 thumb size ginger
  • 1-2 cups fresh mushrooms preferably oyster mushrooms
  • 1 vegetable bouillon cube or one tablespoon of better-than-bouillon seasoned vegetable paste
  • 1 pack firm tofu awara
  • 1/2 cup water to blend onion garlic and ginger
  • 1 1/2 cups water for the broth

Soup

  • 1/4 cup red palm oil or vegetable oil
  • 1/2 onion chopped
  • 2 tomatoes
  • 1 long red bell pepper
  • 1-2 scotch bonnet peppers or habanero
  • 1-2 teaspoons dadawa fermented locust beans
  • 1-2 teaspoons all purpose seasoning
  • 2/3 cup raw ground peanuts
  • 1 large bunch of moringa cleaned and blanched

Instructions

  • Blend the garlic, onion and ginger with 1/2 cup of water
  • In a pot, combine the blended garlic, ginger, onion mixture with the rest of the broth ingredients. Add the additional 1 1/2 cups of water, bring everything to a boil, then simmer at medium-low heat for 10 minutes.
  • In a separate large pot, saute the onions in the palm oil till soft.
  • Add the dadawa and saute for a few minutes until fragrant
  • Blend the tomatoes, long pepper and scotch bonnet pepper with 1/2 cup of water and add to the large pot. Let everything cook for 15 minutes at medium heat to cook off extra liquid and allow the oil to separate to the top
  • Add the peanuts, spices and extra 1.5 cups of water. Allow the soup to boil at medium heat for another 25 minutes or until thicken. Season with extra salt based on personal preference
  • Once the 25 minutes have passed, add the moringa and cook for 10 minutes. Taste for salt and ensure it is well seasoned.
  • Serve with tuwo shinkafa or masa