Peanut Butter Groundnut Shrimp Bowl

Nowhere loves ground up peanuts quite like the United States, with countless brands of peanut butter on shelves in every grocery store. But in West Africa, ground peanuts take a slightly different form -- groundnut soup! With tomatoes and peanut butter as a base, it’s a rich and flavorful soup with just a touch of sweetness.

It’s a dish that usually starts by crushing the peanuts into a smooth paste, called groundnut paste, and it can be eaten with a number of different things including fufu (a dough-like food made from cassava) and pounded yam. It can also be eaten with a type of rice ball, called omo tuo by the Hausa people in Ghana, or tuwo shinkafa by the Hausa people in Nigeria. 

While it’s delicious on its own or as a base for a stew with your protein of choice, I love using our Peanut Butter Groundnut soup as a way to dress up some of my other meals, like this shrimp bowl with charred corn, kale, and cherry tomatoes. It makes a delicious sauce added on top that really just kicks up the flavor of the entire dish!

I like to use millet in my bowls, but if you’re having trouble finding it, feel free to use your grain of choice!


Serves 2

1 cup millet

1 large corn on the cob, shucked

5 Tablespoons butter or oil

2 cloves of garlic, peeled and minced

8 raw shrimp, peeled and cleaned

3-4 leaves of kale, stems removed and leaves chopped

12 cherry tomatoes, cleaned and halved

1 jar Egunsifoods Groundnut Soup

Crumbled peanuts for serving



Cooking Directions

  1. For the base: rinse the millet and add to a pot with 2 cups of water, ¼ tsp of salt, and 1 tsp of oil. Once the water has been absorbed, remove from the heat and allow to stand covered for a few minutes. Fluff with a fork before serving.
  2. For the corn: wrap the corn in foil, making sure to seal the ends tightly. Place it over an open flame on a gas stove, or directly onto an electric burner over medium-low heat. Cook for about 10 minutes total, turning every 2 minutes. Remove from the heat, and carefully open to release the steam. Once cool, use a knife to cut the kernels off the cob.
  3. For the shrimp: to a bowl, add the cleaned shrimp, salt, freshly ground black pepper, and 1 Tbsp of oil. Toss well. In a pan over medium heat, heat 1 Tbsp of butter or oil until melted and sizzling. Add the shrimp and cook until they’re pink around the edges. Flip the shrimp and add ⅔ of the minced garlic. Cook for another few minutes until the shrimp are opaque and cooked through.
  4. For the kale: remove the shrimp from the pan, then return to the heat with another 2 Tbsp of butter or oil and the rest of the garlic. Cook for 1 minute, then add the kale and ¼ cup of water. Cover and cook until the kale is soft but still bright green. Uncover and cook until the water has evaporated. Season with salt.
  5. Heat up Groundnut Soup according to package directions.
  6. Assemble bowls with millet, corn, shrimp, kale, sliced cherry tomatoes, and Groundnut soup! Sprinkle with chopped peanuts.
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