HOW TO PREPARE THE PERFECT ADEME SOUP

Ademe or Molokhia leaves are rich in Folic Acid, Beta-Carotene , Vitamin C and has over 30 vitamins and minerals. It’s great for your digestive system and reduces bloating due to its mucilaginous nature.

Ademe or Molokhia leaves dates back to 5000BC , where it was and still is consumed by Egyptians and named as the ‘Food for Gods’, due to its high nutritional content. 

The leaves are also enjoyed in Sudan, Ghana, Togo, Nigeria , Sierra Leone and the Middle East. The Ewe tribe of Ghana  and Togo do make Ademe Detchi or Dessi with the leaves and the Northerners of Ghana do use it making Tuo Zaafi. 

Nigerians also use it to prepare Ewedu soup with the leaves which is usually served with Ggegiri (a thick Bean soup).

Now try a different way of making this nutritious soup by using the following ingredients;

INGREDIENTS 

1 litre of Water

50g of smoked Shrimps

50g of smoked Herrings

1kg of smoked Mackerel 

400g of cleaned Crabs

2 large Onions

1 ladle of Zomi (spiced Palm Oil)  or Palm Oil

750g of steamed Molokhia leaves/Ademe/Jute leaves/Ewedu

3-5 Habanero chillies 

5 mild large Green Chillies (Optional)

Salt to taste

SPICE BLEND

40g of Ginger

2 cloves of Garlic

1 large Onion

1 tablespoonful of Aniseed 

50g of smoked dried Shrimps

METHOD 

Watch how to prepare this healthy and delicious West African soup below;

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