Gambian Mbamba Soup

• 200 g dried fish (such as catfish or tilapia)
• 2 tablespoons palm oil or vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 tomatoes, diced
• 1 tablespoon tomato paste
• 1 teaspoon ground ginger
• 1 teaspoon ground paprika
• 1 teaspoon ground cayenne pepper (optional, for added spiciness)
• 2 cups diced pumpkin or squash
• 2 cups sliced okra
• 2 cups eggplant, diced
• Water or broth for cooking
• Salt to taste
• Pepper to taste

Ingredients for 3 servings (1.2 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Soak the dried fish in water for at least 30 minutes to rehydrate it. Once rehydrated, remove the bones and break the fish into smaller pieces. Set aside.

2. 2

   In a large pot, heat the palm oil or vegetable oil over medium heat. Add the chopped onions and minced garlic. Sauté until they become soft and translucent.

   Stovetop
3. 3

   Add the diced tomatoes, tomato paste, ground ginger, ground paprika, and ground cayenne pepper to the pot. Stir well to combine.

4. 4

   Mix in the diced pumpkin or squash, sliced okra, and diced eggplant. Ensure that the vegetables are evenly coated with the spice mixture.

5. 5

   Add enough water or broth to the pot to cover the vegetables and create a soupy consistency.

6. 6

   Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid. Allow the soup to simmer for about 30–40 minutes, or until the vegetables are tender and the flavors have melded together. Stir occasionally to prevent sticking.

   Stovetop
7. 7

   Gently add the deboned and rehydrated dried fish pieces to the soup. Be careful not to break them apart.

8. 8

   Continue simmering the soup for an additional 10–15 minutes, or until the fish is heated through.

   Stovetop
9. 9

   Taste the soup and adjust the seasoning with salt, pepper, and additional spices if desired.

10. 10

    Serve hot with rice or as a side dish to accompany other main dishes.