Ogira was one of my Dad’s favorite meals. Grandma would enlist us kids to help with pounding groundnuts in her massive mortar and pestle. Then we would run over to the neighbor’s farm to get a gourd of sour milk. Finally, we would sit beside her at her three-stone fireplace as she worked magic with these ingredients to make the most delicious meal. I always think of both Grandma and Dad with fondness whenever I eat Ogira.
16 oz Organic Peanut Butter (smooth or crunchy, depending on preference)
48 oz Buttermilk
1 tsp Citric Acid
Salt to taste
Spoon all of the peanut butter into a deep saucepan and slowly warm it in low to medium heat for about 5 minutes. Gradually add 16oz of buttermilk every 2 minutes, while stirring the peanut butter mixture. Once all of the buttermilk is in, reduce to low heat and allow to simmer, stirring every few minutes to keep it from sticking to the bottom of the saucepan.
After 45 minutes, season with salt as needed. If you desire a sourer taste, add the citric acid (adjust the amount for preference). Allow to simmer for another 5-10 minutes.
The groundnut and buttermilk soup should have a thick, sauce-like consistency when done. If you desire a thinner consistency, add more buttermilk. Serve with plantains or baked sweet potato.