How to make the perfect Ademe soup
This popular soup is made using Jute leaves that date back to 5000BC in ancient Egypt and called food for the Gods.
Eaten mostly in West African countries, Ghanaians and the Togolese make Ademe soup from the Jute or Molokhia leaves while people in the Northern part of Ghana use these leaves to make Tuo Zaafi.
For context, These same leaves are what Nigerians, especially the Yorubas, use in making ewedu soup, served with gbegiri. The leaves are rich in nutrients such as Folic Acid, Beta-Carotene, Vitamin C, and over 30 vitamins and minerals.
West African Dish
4 packs of frozen Jutes leave or 4 cups of frozen boiled Jute leaves
2pounds of precooked assorted meats
Lanhoin (fermented salted fish) or bouillon cube
2 tablespoons of ginger paste
4 tablespoons of onion paste
2 tablespoons of black pepper
4 scotch bonnet or green habanero.
- Thaw the frozen jute leaves. Chop the leaves gently in a food processor.
- Put a clean pot on medium heat and pour your chopped leaves in it. Add the ginger, lanolin and onion puree while stirring for a perfect mix.
- Use a spoon to beat the leaves to release the slim texture.
- Allow it to cook while occasionally stirring for 3 to 4 minutes till the Ademe becomes smooth.
- Pour in the assorted meat and also let it cook for 5 minutes. Then add salt to taste.
- Add the hot peppers and sliced onion and black pepper cook for 2 minutes.
Your Ademe soup is ready! Serve hot with yam or any swallow of your choice.Tags: Ademe soup Ewedu Ghanaian dish Togolese West Africa