It is a staple in African cuisine but is also eaten in East Asia (Taiwan), the United States (mainly in Virginia)[1][2] and other areas around the world.

It is also common in some regions, such as Argentina's northwest,[3][4] Bolivia[5] and Peru,[6] where it can sometimes be served with bone meat and hollow short pasta or fries.

[8][9][10] Some of the essential ingredients used in making it are ugu, oziza leaves, Piper guineense (uziza seed) and Vernonia amygdalina (bitter leaf).

Groundnut soup is eaten with eba, fufu, banku, kenkey and so on.

[14] It is a delicacy that Nigerian, Ghanaian and people in other African countries consume, such as in Sierra Leone.