Omisagwe is a groundnut soup popular among the people of Edo state, Nigeria. It can be made with or without vegetables, and the thickness of the soup can be adjusted based on preference. Traditionally, bitter leaf is used in the soup, but it can be replaced with spinach.


1 cup, Groundnut (roasted or raw)

Assorted meats

Chopped onions

1 medium-sized dried stockfish

Fresh pepper

Palm oil


1/2 Bitter leaves

1/4 cup, Uziza seeds

1/4 Efinrin /Basil leaves (optional)


In a medium-sized pot, Season and boil assorted meat with chopped onions, salt, and seasoning.

Dry roast the groundnut and uziza seed for 3 minutes in a frying pan shaking the pan regularly. I find that roasting spices and nut in a pan release oils and intensifies the flavor.

Blend the groundnut and the uziza seeds until you achieve finely textured powder and set aside. The longer you blend, you will notice the powder transforming into a paste. This is a result of the oils in the nuts and seeds. Roughly blend the pepper and set aside.

When the meat is tender, shred stockfish into bits and add.

Add the pepper to the assorted meat stir and let it boil properly. This should take 3 minutes, taste and add salt and seasoning if necessary. It is now time to include a reasonable amount of palm oil. I prefer 2 spoons of palm oil.

Add the groundnut powder and 1/2 soup of hot water. Note that the Palm oil and pepper stock must be bubbly while adding the groundnut powder.

Let it boil for 10 minutes and watch as the soup thickens. If you are left with a watery consistency, simply add extra powder.

Add a handful of defining, stir let it cook for 2 minutes under low heat stir again.

Serve with pounded yam /gari/fufu/wheat.

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