Omisagwe, simply  known as groundnut soup is a very important soup in Edo state and is a local soup peculiar to the Etsakor people.  Omisagwe is regarded as one of the delicious foods Edo people have to offer. The soup is a precise balance of sweet and spicy blend of ground nuts, onions and tomatoes. The added flavour to the soup is enriched with local flavours, leaf vegetables and protein of choice, but in this case beef. This soup can be served with a swallow(morsel) of choice. But let’s first begin the cooking.

 Ingredients

• Raw groundnut 200g
• Handful spinach or bitter leaves 
• ½ a bunch of basil or Scent leaves
• Salt
• 2-3 Pieces Stock Fish
• 200 g Shredded Stock fish washed
• ½ tsp Ground Uda This can be sourced from the local market
• ¼ cup Palm oil
• 1 tbsp Ground crayfish
• 1 kg Meat/assorted meat, ponmo 
• Onions
• 2 scotch bonnet blended 

Method

1. Put a pan on medium heat then add washed meat, chopped onions, seasoning and salt to taste, then bring meat to boil until tender. 
2. Add stock fish when the meat is almost ready for added flavour.
3. Put another pan on medium heat and add the groundnut to roast for 5 minutes.
4. Blend the now roasted groundnut, for extra flavour, blend with crayfish. 
5.  Add to the boiling meat and stock fish pepper for spice and allow to boil for 5-7 minutes.
6. Next is to add the Uda.
7. Once that is done, slowly add in the blended groundnut to the sauce, stir to avoid lumps. If the consistency is too thick, add little water and add water if it is too thick. 
8. If the crayfish was not blended with the groundnut, put it in now.
9. Allow to cook for ten minutes.
10. Add in the green of choice, either ugwu or bitter leaf
11. Last is to put in the chopped scent leaves.

Omisagwe is ready to be served with any morsel/swallow of choice. Enjoy!!!