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Togolese Fish and Okra Soup
A light yet flavorful soup featuring tender fish and tender okra in a savory broth seasoned with ginger, garlic, and a hint of chili. This soup is often served with fufu or rice.
🧂 Ingredienser
- 500 g Firm white fish fillets (such as tilapia, snapper, or cod)(cut into large chunks)
- 250 g Okra(trimmed and sliced)
- 1 large Onion(chopped)
- 3 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 2 medium Tomatoes(chopped)
- 1 tbsp Tomato paste
- 1/2 to 1 whole Scotch bonnet pepper(optional, adjust to taste)
- 4 cups Fish or vegetable broth
- 2 tbsp Vegetable oil
- 1/2 tsp Thyme(dried)
- to taste Salt
- to taste Black pepper
- 2 tbsp Cilantro(chopped, for garnish)
👨🍳 Fremgangsmåte
- 1
Season the fish chunks with salt and black pepper. Set aside.
💡 Profesjonelle tips: Allow fish to marinate for about 10 minutes. - 2
Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
- 3
Add the minced garlic and grated ginger, and cook for another minute until fragrant.
- 4
Stir in the chopped tomatoes and tomato paste. Cook for about 3-4 minutes, stirring occasionally.
- 5
Pour in the fish or vegetable broth, add the dried thyme, and the whole scotch bonnet pepper (if using). Bring to a simmer.
💡 Profesjonelle tips: If you prefer more heat, you can pierce the scotch bonnet pepper. - 6
Add the sliced okra to the pot. Cover and simmer for 15 minutes, or until the okra is tender.
- 7
Gently add the seasoned fish chunks to the simmering soup. Do not stir too vigorously to avoid breaking the fish.
💡 Profesjonelle tips: Cook gently to keep the fish intact. - 8
Simmer for another 10-15 minutes, or until the fish is cooked through and flakes easily. Taste and adjust seasoning with salt and pepper.
- 9
Remove the whole scotch bonnet pepper before serving. Garnish with fresh cilantro.
💡 Profesjonelle tips: Serve hot with fufu, rice, or boiled yam.
💡 Profesjonelle tips
- ✓Use firm white fish that holds its shape well when cooked.
- ✓Be careful not to overcook the fish.
- ✓Adjust the amount of scotch bonnet pepper to your spice preference.
✨ Vri-ideer
Inspirasjon til din egen versjon av denne oppskriften
- Add a handful of chopped spinach or other leafy greens in the last 5 minutes of cooking.
- For a richer broth, use a small amount of smoked fish (like mackerel) along with the fresh fish.