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Tilapia Light Soup with Yam Chunks

Tilapia Light Soup with Yam Chunks

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Ingredients
  

Seasoning

  • 2 tbsp African Soup Spice Blend
  • 2 tbsp of Onion Paste
  • 1 tbsp of Ginger paste
  • 1 tbsp Salt

Soup

  • 2 Large Tilapia fresh Fish, cleaned and cut up in medium size pieces
  • 320 g mixture of tripe and cow foot pieces
  • 1 tbsp Tomato paste
  • 1 Medium White Onion, peeled
  • 300 g Vine Tomatoes, cleaned
  • 1 Small Scotch Bonnet Pepper (or to your taste)
  • 1 tbsp butter beans
  • 1.5 lt of water

Yams

  • 200g Yams, peeled washed and cubed.
  • Salt
  • Water

Instructions
 

  • YAMS: Boil cubed yams with just enough water to cover them and salt to taste.
  • When yams are soft, remove and strain the excess water.
  • SOUP: Add all the seasoning to the tilapia, cow foot, and tripe in a soup pot. Cover the pot and gently shake to evenly coat the contents of the pot. Allow it to season for at least 20 minutes.
  • Add 200ml of water, tomatoes, onion, and scotch bonnet to the pot. Cover the pot and cook for about 2- 5 minutes just enough to get the fish to steam.
  • Remove fish and set aside. Continue boiling till the tomatoes and onion have softened and all the water has simmered down completely.
  • Remove tomatoes, onion, and scotch bonnet, place in a blender add the butter beans and 500mls of water. Blend until smooth.
  • Add the tomato paste to the pot, stir well, add 100mls of water, and stir. Let this cook for about 5 minutes. Now strain the blended mixture into the pot. Re-blend the chuff with the remaining water and restrain into the pot.
  • Half cover the pot and let it gently simmer for about 35 minutes. Then add the fish and continue to gently simmer for another 5 minutes. Taste and correct seasoning with salt
  • Serve soup with yam chunks floating in the soup. Garnish with basil leaves.