Ademe Detsi
Servings: 6 servings
Ingredients
- 1 1/2 onions 1 finely chopped + 1/2 roughly chopped
- 1 thumb size of garlic
- 1 habanero or scotch bonnet pepper
- 1 cup dry shiitake mushrooms
- 1/2 block of extra firm tofu 1 block is 456g
- 1/4 cup of red palm oil
- 1 large bag of jute mallow 1 frozen packet of jute mallow thawed
- 15 okra
- 1 tsp curry powder
- 1 tsp mushroom+nori mix see notes above for info
- 1/2 tsp of dawa dawa I used a powder, use more for fresh or dry dawa dawa
- 1 tbsp of miso paste
- 1 tbsp of better than bouillon veggie base
- konjac tripe optional
- salt to taste
- water
Instructions
- In a pot, soak the mushrooms with 2 cups of hot water. Bring to a rolling boil and boil till the mushrooms are soft.
- In another pot at medium heat, saute 1/2 of the finely chopped onions in red palm oil along with the miso.
- As the onions are sautéeing, blend the roughly chopped onions with the pepper and ginger.
- Add the onion, ginger and pepper blend to the oil and stir. Reduce the heat to medium-low so that it does not burn.
- As the oil mixture is cooking away, prep the rest of the ingredients.
- In a blender, blend all the okra and set it aside.
- By this time, the mushrooms should be tender. Pour the mushrooms with the broth into the pot with the onion mixture. Add in your spices (dawa dawa, mushroom +nori powder, curry powder), tofu, better than bouillon veggie base and konjac tripe.
- Let everything boil at medium heat uncovered but keep an eye on it. Let it boil till it has reduced and you get a thick sauce that still has some liquid in. You do not want the pot to be dry.
- Now in the pot used for the mushrooms, add in your okra, 1 cup of water and the rest of the finely chopped onions. Let this come to a boil for about 10 minutes.
- Prep the jute mallow. if using fresh jute leaf, roughly chop the jute leaf and wash it very well to get any dirt or sand out.
- Add the jute leaf to the okra and let it boil for about 5 minutes. you really do not want to overcook the jute leaf
- While the jute leaf + okra mixture is cooking, taste your oil soup base. make sure it tastes salty to you but not unbearable salty. Added salt affects the draw/slip of the soup so you want to make sure that the soup has enough salt before adding the okra/jute leaf mixture, which will dilute the salt out.
- Once both components are combined, let it simmer for another 5-10 minutes at medium-low. Then it is ready