Pepre Watra: Surinamese Spicy 'Fish' Soup
A Surinamese spicy soup (despite the 'fish' name this version is vegan, using dried seaweed). Filed in the book's Indian section, but the dish is from Suriname.
🍳 Cook: 50 min
Ingredients
| 1 | tomato |
| 1 | onion or shallot |
| 3 | garlic cloves |
| 1 | adjuma pepper or Madame Jeanette pepper |
| 5 | whole allspice berries |
| 3 branches | celery leaves, chopped |
| 2 | vegetable bouillon cubes |
| 2 tablespoons | dried wakame or other dried seaweed |
| 8 1/2 cups | water |
| a few stalks | bok choy, chopped |
Instructions
- To begin, add the dried wakame to a bowl and cover it with water to let it rehydrate.
- Sautée the onion and garlic over low heat for about 2 minutes before adding the diced tomato and cook them for another 3 minutes or until most of the moisture has evaporated from the tomato.
- Now add the pepper (whole or chopped), dried allspice berries, chopped celery leaves, vegetable bouillon, rehydrated seaweed, and water (optionally add some chopped bok choy). Turn the water to a boil and let it simmer for about 50 minutes on medium/low heat.
- Add your salt and pepper to taste.
- Before serving the soup, remove the allspice berries.
- Serve it with rice, cassava bread or the way you prefer to eat your soup.