Gambian Mbamba Soup

Ingredients

• 200 g fish
• 2 tablespoons palm oil
• 1 large onion
• 2 cloves garlic
• 2 tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon ground ginger
• 1 teaspoon ground paprika
• 1 teaspoon ground cayenne pepper
• 2 cups pumpkin
• 2 cups okra
• 2 cups eggplant
• to taste water

Steps

1. Soak the dried fish in water for at least 30 minutes to rehydrate it.
2. Once rehydrated, remove the bones.
3. Break the fish into smaller pieces.
4. Set aside.
5. In a large pot, heat the palm oil or vegetable oil over medium heat.
6. Add the chopped onions and minced garlic.
7. Sauté until they become soft and translucent.
8. Add the diced tomatoes, tomato paste, ground ginger, ground paprika, and ground cayenne pepper to the pot.
9. Stir well to combine.
10. Mix in the diced pumpkin or squash, sliced okra, and diced eggplant.
11. Ensure that the vegetables are evenly coated with the spice mixture.
12. Add enough water or broth to the pot to cover the vegetables and create a soupy consistency.
13. Bring the mixture to a boil.
14. Reduce the heat to low.
15. Cover the pot with a lid.
16. Allow the soup to simmer for about 30–40 minutes, or until the vegetables are tender and the flavors have melded together.
17. Stir occasionally to prevent sticking.
18. Gently add the deboned and rehydrated dried fish pieces to the soup.
19. Be careful not to break them apart.
20. Continue simmering the soup for an additional 10–15 minutes, or until the fish is heated through.
21. Taste the soup.
22. Adjust the seasoning with salt, pepper, and additional spices if desired.
23. Serve hot with rice or as a side dish to accompany other main dishes.