Sub-Saharan Africa / Soup
Soup du Pecheur (Fisherman Soup)
Soup du pecheur is a spicy and delicious dish eaten with attieke.
Ingredients
- water5 cup
- crayfish, slightly grated2 lb
- onion, finely chopped4
- tomato, finely chopped4
- djansang seed15
- bay leaves5
- shrimp1 lb
- crab, slightly grated4
- garlic, grated1 bulb
- lemongrass, dried leaves2 leaf
- habanero pepper, neatly chopped3
- red palm oil6 tbsp
- salt, to taste
- black pepper, to taste
- crayfish2 lb
- tilapia4 lb
- chicken stock cube, crushed2
- attieke, cassava couscous750 g
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Put 4 cups water in a saucepan, then add the crayfish, onions, tomatoes, djansang seeds, bay leaves, shrimp, crabs, garlic, lemongrass, habanero pepper, red palm oil, salt, and black pepper to your desired taste. Leave it to boil for about 30 minutes over medium heat. Make sure that the onions and tomatoes are soft at this point.
Remove and grind the tomatoes, onions, djansang seeds, and garlic. Return them to the pot along with the fish.
Reduce the heat to low and add the bouillon cubes. Let it cook for about 25 minutes.
In the meantime start preparing your attieke according to the package directions.
When the cassava couscous is hot, add the remaining red oil and salt to your desire taste. Mix it very well until the couscous turns orange.
Serve your soup with the attieke.
Inferred This region is inferred from the ingredients（evidence：djansang seed、red palm oil、attieke, cassava couscous、crayfish, slightly grated）
