FISH JUTE MALLOW LEAVES SOUP (FISH AYOYO SOUP)

Meat and/or any suitable protein source can be used. Palm or any other vegetable oil can also be added.

Ingredients

•300 g jute mallow leaves

•50 g dawadawa

•150 g fresh tomato

•15 g fresh hot pepper

•100 g onion

•50 g fish powder

•10 g bouillon tablet

•Saltpetre

•1000 ml water

•Salt to taste

Preparation

•Wash jute mallow with 30 g salt added to water (brine)

•Chop/pound jute mallow

•Grind hot pepper (dry or fresh) and tomatoes

•Chop onion into pieces

•Pound dawadawa

•Pound dry fish

Cooking

•Put water on fire to boil

•Add pounded dawadawa and allow to boil

•Add ground tomatoes and hot pepper

•Add powdered hot pepper and chopped onion and allow to boil

•In a separate pot, steam jute mallow with little water

•Add saltpetre to make it slimy and steam for about 5-10 minutes

•Add steamed jute mallow to the mixture

•Add salt to taste

•Add water (if too thick) and allow mixture to boil

•Serve when cooked with tuo zaafi, banku, kenkey or eba