Owo Soup

Description

Traditional Benin soup cooked and served in earthenware pots and serve as accompaniment to boiled yam or plantain.

Ingredients

• 500 g / l lb smoked fish (washed)
• 250 g / 8 oz fresh tomatoes (ground)
• 100 g / 4 oz fresh chiles (ground)
• 100 g / 4 oz ground crayfish
• 6 tablespoons palm oil
• 5 g kan (potash)
• 3 g iro (locust bean)
• 600 ml / 1 pint water

Procedures

1. Pour the stock into a clean pot, add the washed fish and rest of the ingredients except the oil.
2. Season, cover and cook for 10–15 minutes.
3. Remove pot from heat allow to cool for 10 minutes then gradually stir in the oil until it is thick in consistency and golden yellow in colour.
4. Adjust seasoning and serve.