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Atyever Soup
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4518346
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
- 2 cups water
- 2 cups atyever (jute) leaves, rinsed and sliced
- 2 tablespoons palm oil
- 1 smoke-dried catfish, rinsed
- 2 tablespoons chile-tomato purée (see note)
- 1 maggi cubes
- ¼ tablespoon salt
Directions
- Bring the water to a boil in a saucepan. Add the atyever leaves, and boil for 7 minutes.
- Stir in the palm oil, catfish, chile pepper and tomatoes. Cook for 4–5 minutes.
- Add the maggi cube and salt. Stir slowly until the soup is slippery enough.
- Serve.
Notes
The chile-tomato purée is a product commonly available in Nigerian supermarkets. It consists of puréed tomato and chile pepper, sometimes with onion and/or red bell pepper added. It may also be called something like "tomato stew mix", "tomato mix", "tomato and pepper mix", or ata lilo. You can make it yourself at home by puréeing the ingredients together and simmering to reduce it slightly, though you will have to determine the ratios yourself. One place to start is 40% tomato + 30% bell pepper + 20% onion + 10% scotch bonnet chile, but other recipes do exist.