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Question by Miss Dymond: West African Soup recipes to eat with fufu?
I like all kinds of meats but I am looking for a variety of soup recipes to cook with fufu. Especially fish?
Best answer:
Answer by adnyuk
Don’t eat soup while doing Ballet.
What do you think? Answer below!
Here’s one I found; palmnut soup served with fufu
Liver soup goes with all of the Africian dishes.
OOO! Good one! Every time I have fish (or any type of meat) laying around, I make pepper soup:
WHAT YOU NEED:
Fish
one or two onions, quartered
two or three hot chile peppers, cleaned and chopped
spices: thyme, Maggi cubes, red pepper, curry powder
four cups of water
two tablespoons ground dried shrimp
one small bunch fresh mint leaves, chopped (optional)
salt and black pepper to taste
HOW TO MAKE:
1)In a deep pot or dutch oven, combine meat, onions, chile peppers, and a cup of water. Bring to a boil and cook until meat is done, twenty to thirty minutes, adding water as necessary to keep pot from becoming dry.
2)Add peppersoup seasoning add water and simmer over low heat for about ten to twenty minutes.
3)Add the dried shrimp and mint leaves. Season with salt and pepper. Simmer until soup is to be served.
Hope I didn’t forget anything! Enjoy!
I am a former chef and have had the one the Nigerian respondant told you of, and in Toronto Canada I used to go to an African palce in North York, run by this charming Ghanain ladie she made a goat and oka stew/soup, the palm oil and special peppers for the soup with the fish will be hard to find unles you have a South American or Caribbean market in town, same with the fufu mix.
Some of this is available on the internet, I had the fish soup in a restaurant here, they used catfish but tilapia would be fine also or even a sea bass.
Vegetarian West African Soup
This hearty one-dish meal is packed with fiber and can be ready in less than an hour.
Ingredients
2/3 cup roasted peanuts
2 teaspoons vegetable oil
2 cups chopped onion
6 cups (1-inch) cubed peeled sweet potato
1 tablespoon ground cumin
1/2 teaspoon black pepper
1/4 teaspoon salt
2 (15 1/2-ounce) cans chickpeas (garbanzo beans), drained
2 (14 1/2-ounce) cans vegetable broth
1 (28-ounce) can diced tomatoes, undrained
Flat-leaf parsley sprigs (optional)
or
West African Peanut Soup
INGREDIENTS
2 tablespoons olive oil
2 medium onions, very finely diced
2 large bell peppers, (any color) finely chopped
6 large cloves garlic, minced
1 (28 ounce) can chopped tomatoes with juice
8 cups vegetable broth
1/4 teaspoon pepper
1/4 teaspoon red pepper flakes
1/2 cup uncooked rice
1 (18 ounce) jar creamy peanut butter
chopped roasted peanuts (optional)
DIRECTIONS
Heat olive oil in a large stock pot over medium-high heat. Cook onion, bell pepper, and garlic until lightly browned, about 5 minutes. Stir in tomatoes with their juice, vegetable broth, pepper, and red pepper flakes. Simmer, uncovered, for 15 minutes.
Add rice to soup and stir. Reduce heat, cover, and simmer 25 minutes, or until rice is tender.
When rice is cooked, whisk in peanut butter and return to a simmer, and serve. Garnish with chopped roasted peanuts, if desired
Preparation
Place peanuts in a food processor; process until smooth (about 2 minutes), scraping sides of bowl once.
Heat the oil in a Dutch oven over medium-high heat. Add onion; sauté 7 minutes or until lightly browned. Add peanut butter, potato, and next 6 ingredients (potato through tomatoes); bring to a boil. Reduce heat; simmer, uncovered, 30 minutes or until potato is tender. Garnish with parsley, if desired.
Yield
8 servings