Ademe soup, also called jute leaves soup, or kpala, is a well known dish in Togo. This dish is not only delicious but have so many health benefits. Pairs well with banku, a blend of corn and cassava dough.
Jute leaf is known for its richness in vitamins and minerals. Loaded with vitamin A and C, jute leaves help reduce inflammation and promote bone health. They also help reduce levels of LDL cholesterol and thanks to its copper, can help lower chances of cardiovascular diseases.
- 1/2 lbs jute leaves
- 2 blue crabs
- 1 cup deveined, peeled shrimp
- 3 smoked akwaabi fish
- 1 tbsp shrimp powder
- 1 tsp potash
- 2 tbsp garlic-ginger paste
- 1/2 cube maggi
- 1/4 yellow onion
- 6 ginger slices
- 1 tbsp hot pepper powder
- 1 tbsp palm oil
- Salt to taste
- 1 tsp alligator / black pepper
- 2 lbs banku mix
- Remove jute leaves from stems and rinse 3-4 times or until thoroughly cleaned.
- In a pan add deveined and peeled shrimp, garlic-ginger paste, salt and palm oil and let it simmer under low heat.
- Add crabs to the shrimp, onions and cook under tender (about 10 minutes)
- In a pot, add smoked fish, 1 quart of water, ginger, cube, potash, hot pepper, 1 tbsp ginger-garlic paste, then let cook for 15 minutes under medium heat.
- Remove fish, then add jute leaves. Use a whisk to increase slimy texture.
- Add crabs, shrimps, and shrimp powder
- Finally add the smoked fish and leave it under low heat for 5 -10 minutes.
- In a pot, add banku mix, water, and under medium heat, repetitively stir to avoid clumps from forming. Serve hot. Bon appétit!