Light soup with fish

Ingredients

• 1 kg fresh fish (tilapia, mackerel or salmon), cleaned and cut
• 4 medium tomatoes
• 2 onions
• 4 garden eggs
• 3–5 fresh pepper, to taste
• 1 thumb of ginger and 3 cloves of garlic
• 1 small stock cube
• About 2 litres of water

Method

1. Season the fish with blended ginger, garlic and half an onion. Leave for 15 minutes.
2. Steam the fish in a little water for 5 minutes, then take it out.
3. Boil the tomatoes, the rest of the onion, garden eggs and pepper in 2 cups of water until soft. Blend them.
4. Sieve the blend back into the pot with the rest of the water and the stock cube. Boil for 15 minutes.
5. Add the fish and simmer for 10 minutes. Taste before adding any salt: it usually doesn't need it.

Tips

• Add more garden eggs or some okra to make it more filling.
• Eat with one fist of fufu or banku, or boiled plantain.

Grow it yourself