Cameroon – Groundnut Leaves Soup With Plantains

by Wirba Brice Divine Ransinyuy

Groundnut leaves soup is a soup which is a combination of both modern times and ancient times so as to maintain the soup leaves. It has no particular connotation apart from the fact that it can be eaten empty or with complements like plantains, cocoyams, rice, miondo and in all cases, it is very sweat and tasteful in the mouth. The reason why Cameroonians enjoy eating groudnut leaves soup is due to the fact that it looks very clean due to the white colour it has and also its drawing nature. It is very sweat as it has the taste of Okonkwo soup, a white substance soup eaten in the grasslands and East of Cameroon. Groundnut leaves soup with plantains is a local cuisine coming from the zone area of Lebialem, a division in the South West part of Cameroon, not far from the Littoral, the economic capital of Cameroon.

Cooking method

The cooking method used in the preparation of groundnut leaves soup with plantains is that of boiling and local steaming.

Cooking ingredients

  1. Three cups of white groudnut
  2. Vegetable leaves
  3. Dry fish
  4. Crayfish
  5. A half bunch of plantains
  6. A glove of garlics
  7. A pinch of garlics
  8. White pepper
  9. Red pepper

Seasoning ingredients

  1. Salt to taste
  2. A cup of groundnut oil (Not to be used all)
  3. Maggi to taste
  4. Maggi crevette to taste

Cooking process

  1. Boil the groundnut for a period of thirty minutes
  2. When done with the boiling, remove the peelings of the boiled groundnut
  3. Place in a clean bowl
  4. Grind the boiled groundnut using a moulinex till it becomes dry
  5. Clean the vegetable leaves
  6. Cut the vegetable leaves into small parts
  7. After cutting the vegetable leaves, wash four to five times with clean water
  8. Place in a clean bowl
  9. Proceed then to the boiling of the vegetable leaves
  10. Boil for about thirty minutes
  11. When ready, place in a clean bowl
  12. Peel off the garlics and ginger and place in a clean bowl, then grind
  13. After doing this, put half cup of groundnut oil on fire
  14. When the groundnut oil begins to steam, throw in grinded boiled groundnut into the hot groundnut oil
  15. When the groundnut begins to boil, throw in the grinded garlics and ginger and put in a binch of salt and close the pot
  16. After a period of five minutes, throw in the boiled vegetable leaves into the pot
  17. Then followed by the crayfish, dryfish, white pepper and also the red pepper into the pot
  18. Pour in water into the pot and close your pot for a period of ten to fifteen minutes
  19. Then put in maggi and maggi crevette since you had already put in salt into the soup.
  20. After a period of fifteen minutes stay on fire, your food is ready.

After this, simply boil your plantains or you can still eat it empty.

  1. Remove the peelings of the plantains
  2. Wash the plantains and place in a clean bowl of water
  3. Boil the plantains for about thirty minutes on fire
  4. After thirty minutes, remove the plantains and serve yourself.


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