Tete Soup

Ingredients

• 6 big handfuls of fresh tete (amaranth leaves), washed and roughly chopped
• 2 cooking spoons of palm oil
• 2 Tatashe (red bell peppers) and 2 Atarodo, blended together
• 2 big handfuls of ground crayfish
• 1 big handful of smoked fish (eja gbigbe), soaked and deboned
• 1 big handful of stockfish, soaked and shredded
• 1 big onion, sliced
• 2 seasoning cubes (Knorr), crushed
• Salt to taste
• Meat or chicken — optional, for a more substantial soup

Method

1. 01

   Cooking Optional Meat. If adding meat or chicken, season and cook separately in a little water with onion, salt and seasoning cube for 25 minutes. Reserve the stock.

2. 02

   Making the Pepper Base. Heat 2 cooking spoons of palm oil in a pot. Add sliced onion and fry for 2 minutes. Add the blended Tatashe and Atarodo mixture. Fry for 12 to 15 minutes, stirring regularly, until well-cooked and the oil floats on top.

3. 03

   Adding Protein and Seasoning. Add the soaked stockfish, deboned smoked fish and cooked meat (if using). Add ground crayfish, crushed seasoning cubes and salt. Add a glass of water or meat stock. Stir and simmer for 8 minutes.

4. 04

   Adding the Tete Leaves. Add the washed, chopped amaranth leaves. Stir through the soup. Cook for 8 to 10 minutes until the leaves are wilted and soft, fully incorporated into the soup. Taste and adjust all seasonings. Serve hot.

More soups & broths

• Egusi Soup90 min
• Efo Riro75 min
• Gbegiri60 min
• Ewedu Soup25 min
• Ogbono Soup60 min
• Obe Ata60 min