African Fish and Palm Nut Soup
This recipe shows you how to make an African soup. Blending your choice of fish or crab meat with tomato, okra, eggplant and spices, you will find the end result to be really flavorful. Use any kind of whitefish for this, or crab if you have it. You can also use part fish and part crab if you prefer. This is a great soup for fish and seafood fans, since that is one of the main flavors in the soup.
This unusual soup certainly makes a change from the chicken noodle and pumpkin soups a lot of home cooks have on their meal rotation and, while it is nice to make familiar favorites, it is sometimes good to try something brand new. You never know, you might discover a brand new favorite after tasting this. Feel free to swap any of the ingredients you dislike, changing the okra for broccoli perhaps, or the eggplant for zucchini. The result will not be quite so authentic but you may change the ingredients to better suit your palate if you wish.
Perhaps you are surprised to see the soup requires 2 cups of palm oil, because that does sound like a lot of oil. This reddish color edible vegetable oil is a cooking ingredient in African cooking, as well as in parts of Brazil and Southeast Asia. A lot of processed foods contain this oil as an ingredient, and it helps to flavor the soup as well as giving it a silky smooth texture.
- 2 cups palm oil
- 1 lb fish or crab meat
- ½ teaspoon salt
- 1 cup onions, chopped
- ½ teaspoon cayenne pepper or 1 crushed chili pepper
- 2 cups tomato, chopped
- 2 cups okra
- 1 medium eggplant, cut into chunks
- Boil the palm oil for 10 minutes in a large, heavy stew pot.
- Add the chili and onions and keep cooking for 10 minutes over a high heat.
- Turn the heat down, add the other ingredients, and simmer for at least an hour, until the soup thickens up.
- Stir every 10 minutes.
- Serve hot.
- You can skim the palm oil off the surface of the soup before serving if you want to.
You can see we switched the eggplant for zucchini here but the other ingredients are all left the same. We chose to skim some of the palm oil off the top too, and you may do that if you want to cut down on the amount of fat in the soup. A lot of people are scared of consuming oil but the body does require some fat in order to work properly. As well as the palm oil, this soup features tomatoes, as you can tell by the rich, red color, and your choice of fish. This soup needs to gently cook for an hour, and that really helps to blend and soften the flavor, for an exquisite result.
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