Servings 5
Ingredients
- 1 cup dried mushrooms I used shiitake and wood ear
- 3 whole tomatoes
- 1 whole onion
- 2 scotch bonnet peppers you can deseed these or omit entirely for less spice
- 1 thumb size ginger
- 2 tbsp of red palm oil
- 2 tbsp of tomato paste
- 2 tbsp of better than bouillon paste
- 1 tbsp all purpose seasoning of choice I used my umami seasoning (recipe linked above)
- 1 packet of tofu cut into cubes
- 1 packet of fresh oyster mushrooms
- 1 atiedja or bay leaf optional
- water
Instructions
- Start by boiling the mushrooms, onion, tomato, ginger, scotch bonnet pepper with 1 litre of water at medium heat
- When the pot comes to a boil, add the palm oil and tomato paste
- Let this boil at medium heat till the skins start to peel off the tomatoes. While this is boiling, dry toast the akpi for a few minutes until fragrant. Grind the akpi into a powder.
- Blend the tomatoes, ginger, onion, and akpi with 1 1/2 cups of water.
- Pour the blended mixture into the pot, along with an additional 2 1/2 cups of water and bring to a boil.
- Once the soup is boiling, add in the bouillon cube and seasoning. Taste the soup and add more salt if needed.
- Let the soup boil for 20 minutes at medium heat. Add the fresh mushrooms and tofu and continue to boil for another 15 minutes until the foam on the top resides, some oil settles at the top of the soup and the soup thickens slightly but remains brothy. If it gets too thick, add 1/4 cup of water.
- Serve with rice, foutou or foufou