What "Omisagwe" Groundnut Soup Means To Etsako People.




In this week's edition of palatable plate, our taste buds lead to the palatable cooking pot of Etsako people, in Edo State, Nigeria.

Among the different appetizing traditional cuisines of the Etsako people, the soup prepared with "sagwe" (Groundnut) remains the most cherished.
Although, groundnut soup is popular in the Southern and Northern parts of Nigeria, but the unforgettable taste of "Omisagwe" (Groundnut Soup) of the Etsako people has continued to court the attention of food lovers and bloggers.

What is unique about the Etsako Groundnut soup?

Groundnut soup may have almost the same method of preparation but the specie of groundnut used could go a long way to determine the organoleptic appeal of the soup. The Etsako groundnut soup is made with a specie of groundnut that is not sticky, thereby making the soup as smooth as the banga soup.

How Is Groundnut Soup Prepared?

The preparation of Omisagwe is similar to the method employed in cooking Egusi Soup.
The soup could be prepared with or without vegetable and when opted for, bitter leaves are the best option. Although, it can be replaced with Ugu as alternative to where bitter leaves are not handy.

Ingredients.
The ingredients required in making the soup are:

1. Ground un-skinned Groundnut and ¼ cup oziza seeds.

2. Smoked fish, stockfish, dried fish, boiled meat, prawn.

3. Bitter leaf

4. Onion bulb, Palm oil,
Salt, Seasoning cube, pepper, Spices.

Cooking Procedure.

Rinse the stock fish and dry fish with warm water. Soak and allow to soften before removing the bones.

Salt, season and boil the meat, beginning with the shaki as it takes longer to soften, then add the beef. Then, wash and add the prawn, dry fish and stockfish. Also, add the pepper and a spoonful of palm oil.
Cover the pot and allow the oil to mix by reflux.

Add the ground groundnuts and stir thoroughly to allow it dissolve adequately.
Reduce the hear supply from the gas to reduce the chance of burning.

Continue to stir the soup at intervals and add little water if need be.

Continue cooking for about 10mins. The presence of a thin layer of clear oil will appear on the surface to indicate that the soup is cooked.
Taste to know is there is need to add more Salt.

Lastly, add the washed bitter leaves and allow to cook for the final few minutes. The use of bitter leaf gives the soup a slightly bitter-Sweet taste.
Also, the leaf lelps the gastrointestinal tract to digest the soup without discomfort.

The soup is ready to be eaten with either Semo, Garri, Fufu or pounded yam.

Next time you visit Edo State, Nigeria, be sure to give the Omisagwe a try.

By: Onwordi Ngozi Fortune.

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