Ingredients
- 2 large handfuls of dried mushrooms i used wood ear and tea tree
- 2 medium tomatoes
- 2 small onions
- 1 thumb size ginger
- 1 hot pepper I used scotch bonnet
- 1 small purple eggplant cut into chunks
- 2/3 cups of dried gnangnan
- 2 tbsp of tomato paste
- 1 tbsp of better than bouillon paste
- 1 tbsp of all purpose seasoning -- use whichever one you like
- water
Instructions
- In a deep pot, boil the mushrooms with 2 cups of water
- As the mushrooms are coming to a boil, in a separate pot cook the gnangnan with 1.5 cups of water. This should boil for about 10-15 mins or till the gnangnan is tender
- In the pot with mushrooms, mix in your tomato paste.
- Once the tomato paste has dissolved, add in the aromatics (tomato, onion, ginger, eggplant, pepper), an additional 2 cups of water and let everything cook together
- When the skin starts to come off the tomatoes and the eggplant is tender, remove all the aromatics and blend with the gnangnan and the gnangnan cooking water
- Add the blended mixture with 2 cups of water
- Let everything come to a boil then add in your seasoning (all purpose seasoning, better than bouillon paste)
- After adding seasoning, mix well and let the pot simmer for 30 minutes. If the soup is looking thick add some more water
- Serve with foutou. I highly recommended foutou banane and igname (plantain and yam fufu)
Notes
Seasonings are incredibly adjustable. you can use veggie broth instead of water if you want to. If you use veggie broth, you do not need to add all the additional bouillon cubes. You can also season to your preference.