Servings 4
Ingredients
- 1.5 cups wrewre seeds
- 2 whole tomatoes
- 1 onion
- 1 thumb size of ginger
- 1-2 scotch bonnet peppers
- 2 large handful of dried mushrooms preferably oyster or shiitake
- 1 tablespoon of better than bouillon paste or any bouillon cube of choice or even miso
- 1 teaspoon curry powder (optional)
- 1 aidan fruit/prɛkɛsɛ (optional)
- 5 grains of selim hwentia (optional)
- 2 cups fresh mushrooms preferably oyster or shiitake
- 1 block of firm tofu cut into cubes
Instructions
- In a non-stick pot, roast the wrewre seeds till they start popping. You want to keep a close eye and continuously stir because you can easily burn it. This should take about 10 minutes.
- Once you start to hear popping, take the seeds of the heat and transfer them to a blender
- Blend the seeds with 4 cups of water and strain the milk back into the pot. Blend the leftover solid chaff with 3 cups of water and repeat the straining process.
- Bring the milk to a boil and let it simmer for 20 minutes. We cook the milk beforehand so that it does not coagulate.
- After the 20 minutes have passed, add in the dried mushrooms, tomato, onion, and scotch bonnet pepper
- Let everything boil till the skins of the tomatoes start to peel off
- Remove the tomato, onion, scotch bonnet pepper and blend with the ginger and 3 cups of water.
- Strain the blended mixture into the pot and let everything come to a boil. You can keep the leftover chaff and use it for sauces
- After 10 minutes of boiling, add the bouillon cube, curry powder (very optional), prekese and grains of selim (both optional)
- Let the soup simmer for another 20 minutes then add the fresh mushrooms. The soup will continue to boil for another 20-25 minutes.
- When you start to see oil pooling at the top and the foam reduced, then the soup is ready.
- Serve with rice balls or fufu.