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Part 1: Ingredients for Nigerian Groundnut Chop

by on July 14, 2015
 

Groundnut chop is perfect for me, for an Iftar feast and for a crowd.

See, I’m a buffet person. Mezze. Spread. I can’t keep my fingers in one pie. I love to explore flavours, textures, colours, spaces, things and this is exactly what Groundnut Chop is – a beautiful exploration of colour, flavours and textures.

Groundnut Chop

Hausa: K’aurin gyad’a

A classic West African stew of groundnuts, served on rice and topped with a variety of cooked and raw fruits, vegetables, herbs and sauces.

The key to the perfect Groundnut chop is a variety of flavours and textures – sweet and spicy, soft and crunchy, salty, herby, creamy. And the beauty is in the marriage of them all. Some say 3 or 4 toppings are fine, others say 16 is the minimum and a report of a Chop with 103 toppings exists!

You begin with simply cooked white/ brown rice, your Groundnut stew and a variety of toppings.

So, in Part 1 – some sides you need for the perfect Groundnut Chop. Part 2 will show you how to build the perfect Groundnut Chop. To follow.

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There are many ways to look at the ingredients.

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Sweet (Fruity)

{Recipe – Savoury Fruit Salads}

Groundnut Chop toppings

Fresh & Cooked (Vegetables)

Groundnut Chop toppings

Sauces & Condiments

Meats

Dried Fruits & Nuts 

Toasting and/or crushing them is a good idea

  • Cashew nuts
  • Peanuts
  • Sesame seeds
  • Raisins, Sultanas and other dried fruits

Herbs

Bread

The beauty is you can pretty much prepare all the elements before hand and lay out when you’re set. Fruit Vegetables 

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I’ll show you how to set up this killer platter in a jiff :).

Groundchop