Eggplant Soup RecipeOrigin: Liberia Period: Traditional |
Ingredients
3 whole fish (about 1.5kg) [cleaned, scaled and halved] butternose is good, if you can get it 
Eggplant Soup Preparation:Method:Add the halved fish to a bowl and add a Maggi cube, 1/2 tbsp black pepper and 1/2 tbsp salt. Mix thoroughly and allow to marinate for 15 minutes. Meanwhile add the meat and the tripe to a large pot. Add 200ml water, along with the remaining Maggi cube, salt and pepper. Cover the pot and bring to a boil. Allow to cook for about 20 minutes then top-up with 300 ml water. Cover and return to the boil. Cook for about 40 minutes then add 500ml water and return to a boil. Make a chilli paste by pounding the chillies with half a chopped onion and render to a paste. Meanwhile, soak he aubergines in water for about 30 minutes then cut into small dice. Once they have squeeze he aubergines between your fingers to extract the seeds. Strain through a colander and squeeze the pulp to remove any excess moisture. Chop the 2 onions into the aubergine and add the chilli paste (reserve 1 tbsp). After the meat has cooked for a further hour or so take off the heat and set aside. Deep fry the fish in hot oil until the skin is crispy and the fish has cooked through. Drain and set aside. Remove the tripe from the meat mixture and add to the aubergines. Fry this mixture in the oil used to fry the fish then cover the pot and allow to cook for 10 minutes before adding the remaining meat (drain from the cooking liquid and reserve this). Add a Maggi cube, cover and cook for a further 10 minutes before stirring-in the tomato purée. Stir to incorporate and add 1 tbsp chilli paste. Cook for 15 minutes before adding the meat broth and the cooked fish pieces. After it has cooked for about 20 minutes, stir the mixture, remove the lid and allow the stock to reduce. Once it has thickened to your taste remove the fish. Serve the soup over a bed of rice and place the fish on top. |
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