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Spinach and kale soup (Efo riro; Vegetable Soup)

Course Soup

Ingredients

  • 11/2 Pound Spinach
  • 1/2 pound Kale
  • 2 Roma Tomatoes
  • 2 Habanero (rodo) add more or less
  • 2 Red bell pepper (Tatashe)
  • 1/2 Cup Palm oil (use more or less)
  • 12 oz. Shrimp (Deveined, peeled, tail on/off)
  • 1 Grilled mackerel fish (shredded)
  • 1 Big Onion (or 2 small onions)
  • 2 Tablespoons Ground crayfish
  • Seasoning cube
  • Salt to taste

Instructions

  1. Clean the Red bell pepper, onion, and habanero.

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  2. Roughly blend the pepper and set aside.

  3. Put a saucepot on medium heat and pour oil. Heat the oil. When the oil is hot, add onion (chopped). Saute the onion for a few seconds.

  4. Add ground crayfish, and stir let the onions and the crayfish, stir both onions and crayfish until fragrant and not burn.

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  5. Add Pepper and stir. Continue cooking until oil floats.

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  6. Add Shrimps, grilled fish, seasoning cubes, and salt. Mix together and cook until it reduced and the oil float on the top again. For about 3-4 minutes or more. If the fried pepper is too thick add water or broth to loosen it up a bit.

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  7. If you're using a fresh vegetable, chop, rinse to remove the dirt. If you're using frozen vegetables thaw and squeeze out the liquid. Add chopped kale and spinach or any type of vegetables of your choice. Do not cover.

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  8. Mix and let everything combine, taste, and adjust the seasoning. Leave to cook for like 2 minutes. Take off the heat.

  9. Serve and enjoy with your desired side dish. Enjoy.

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Recipe Notes

You can use any protein, vegetable you like.

Await your feedback after you've tried it.