Ademe Soup
Green leafy soup made with Ademe leaves which can be served with hot banku
Equipment
- Sauce Pan
- Wooden Spatula
- Sauce Pan
Ingredients
- ½ Cup Palm Oil
- 1 Piece of Fermented Fish
- 1 Medium Onion Sliced
- 3 Medium Tomatoes Pureed
- 6 Scotch Bonnet Peppers Blended
- 1 Tbsp 1 of Fish Powder
- 100 g Cow Hide Wele
- 200 g Crabs
- 150 g Smoked Tuna Chopped
- 1 kg Jute Leaves Ayoyo/Ademe/Ewedu leaves
- ½ Tsp Salt Petre
- 1⅓ Tsp Salt
- 400 ml Water
Instructions
- Heat palm oil in a saucepan over medium heat, add fermented fish, sliced onion, stir until translucent, then add the tomato puree, blended scotch bonnet pepper, stir and let simmer for 8 minutes.
- Add salt, fish powder, stir and let it simmer for a minute before adding the cow hide, crabs, stir and let it cook for 10 minutes.
- Then add the smoked tuna, stir and leave to simmer on low heat for 5 minutes.
- Pour the jute leaves into a saucepan, add water, salt petre, stir and let cook for 7 minutes.
- Pour the cooked leaves into the stew, adjust the salt, stir and let simmer for 5 minutes on low heat.
- Ademe soup ready to serve.