Delicious Vegan African Cuisine

Vegetarian Ademe Detsi – The Canadian African







This vegetarian ademe detsi is a simple rendition of the popular sheep soup that is delicious, nutritious and delicious.

Who is Adme Detsi?

Ademe Detsi loosely translates to jute mallow soup in the Ewe language. Traditionally, it is made with a seafood base, flavored with fermented carob (dawa dawa/il), fermented fish with lots of onion, pepper and red palm oil. The star of this dish is the jute mallow leaf, which gives the dish its characteristic texture and draw.

This vegetarian adem detsi is based on the same flavor profile as traditional soups, without seafood or animal products. Delicious, nutritious and healthy.

Why Everyone Should Eat Mallow

Also known as Ayoyo (Hausa), Evedu (Yoruba) and Molohia (Arabic), the jute mallow family is a popular green used in soups in West Africa. Scientifically, it is part of the sorrel/hibiscus family (Mallow family) and is known as Corchorus olitoriusWhen cooked, jute mallow has the same slimy texture as okra, but is much smoother. Growing up, it was a big part of the broth my mom used to introduce solids into my diet. Nutritionally, it is packed with vitamins A, B6, C, K, and iron. It is best eaten warm.

What you need for this recipe.

  • Adem/Jute Mallow: These are not difficult to find. I’ve had them grown fresh, but you can buy them frozen, or rarely fresh, from stores in Africa and the Middle East.
  • Red palm oil: West African palm oil not only has a buttery flavor, but is rich in beta-carotene and has a deep red color. I always buy mine from my local African store.
  • Aromatic: Onions, ginger and chilies add flavor to this dish. Additionally, the onion enhances the appeal of this dish for more glide and better slurping.
  • Okra: I didn’t have enough jute aoi, so I added okra.Okra also makes this dish slippery and provides nutritional value.
  • Spices and seasonings: The essential spice is dawa dawa which adds a very traditional aroma and flavor. Additionally, we’ve included fermented salty miso, a better miso than soup-based bouillon, and curry powder for a balanced flavor profile. ). For more information on Ghana’s unique spices, see here (click here).
  • Vegetable protein: I used 1/2 block of firm tofu, but you can also use tempeh.
  • mushroom: I used a handful of dried shiitake mushrooms to enhance the flavor and texture.
  • Additive: I bought a tripe made from konnyaku root at a local Chinese supermarket. It has no flavor, but it certainly has the texture of tripe.

How to make ademe dech

What would you like to serve with this vegetarian Adem Detsy?

The options are many and can be enjoyed in Banku, Eukupule and Ewa. I followed this recipe to serve mine with Ecpre.

material

  • 1 and 1/2 onions (1 finely chopped and 1/2 coarsely chopped)
  • 1 thumb-sized garlic clove
  • 1 habanero or scotch bonnet pepper
  • 1 cup dried shiitake mushrooms
  • 1/2 block firm tofu (1 block 456g)
  • 1/4 cup red palm oil
  • 1 large bag of jute mallow (1 frozen packet of thawed jute mallow)
  • 15 okra (8 if frozen)
  • 1 tsp each curry powder, mushroom and seaweed mix (see notes above for details)
  • Dawa Dawa 1/2 teaspoon
  • 1 tablespoon miso paste
  • 1 tablespoon veggie base from bouillon
  • Konjac tripe (optional)
  • salty
  • water

instructions

1

Soak the mushrooms in a pan with 2 cups of boiling water. Bring to a boil and simmer until the mushrooms are soft.

2

In another pan over medium heat, sauté 1/2 chopped onion in red palm oil with miso.

3

Since the onions are stir-fried, mix the coarsely chopped onions with the pepper and ginger.

Four

Add the onion, ginger, and pepper blend to the oil and stir. Reduce heat to medium to low so it doesn’t burn.

Five

Now that the oil mixture is cooked, prepare the rest of the ingredients.

6

In a blender, blend all okra and set aside.

7

By this time, the mushrooms should become soft. Pour the mushrooms along with the broth into the pan with the onion mixture. Add spices (dawa dawa, mushroom and seaweed powder, curry powder), tofu, bouillon vegetable base, and what’s better than konjac tripe. Simmer until the liquid is gone and you’ll have a thick sauce that still has some liquid left in it.

8

Add the okra, 1 cup water, and the remaining finely chopped onion to the mushroom pot.

9

Prepare the jute mallow. If using fresh jute leaves, roughly chop the jute leaves and wash them thoroughly to remove dirt and sand.

Ten

Add the jute leaves to the okra and boil for about 5 minutes.You really don’t want to overcook the jute leaves

11

Taste the oil soup base while you cook the jute leaf and okra mixture. Make sure it tastes salty to you. Make sure the soup has enough salt before adding the okra/jute leaf mixture, as the added salt will affect the draw/slip of the soup. This will dilute the salt.

12

Once both ingredients are combined, simmer over medium-low heat for an additional 5-10 minutes.then you’re ready











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