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BAESHA

Ghanian Spinach Soup (Fetri Detsi)

Ghanian Spinach Soup (Fetri Detsi)

Spinach Soup with Okra and Palm Oil, a dish often enjoyed in West Africa. This soup is rich, earthy, and traditionally served with fufu, pounded yam, or rice.

Ingredients

Base Ingredients

  • 450g fresh spinach (or substitute with kale or collard greens)
  • 1 cup fresh okra, finely chopped (or frozen, thawed)
  • 2-3 tablespoons red palm oil
  • 1 medium onion, chopped
  • 2-3 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 2 fresh tomatoes, chopped (or one 14-ounce can of crushed tomatoes)

Protein Options

  • 450g smoked fish, dried fish, or fresh fish (like mackerel or tilapia)
  • Optional: goat meat, beef, or shrimp (adjust cooking time as needed)

Seasoning

  • 1-2 Scotch bonnet peppers (whole or chopped, depending on heat preference)
  • 1 teaspoon ground crayfish (optional but adds umami flavour)
  • 1 teaspoon ground nutmeg
  • 1 teaspoon smoked paprika (optional)
  • Salt and black pepper to taste
  • 4-6 cups water or stock (fish or meat stock works best)

 

Instructions

1. Prepare the Base

  1. In a large pot, heat the palm oil over medium heat until melted and fragrant. Be careful not to overheat it.
  2. Add the chopped onion, garlic, and ginger. Sauté for 3-5 minutes until softened and aromatic.

2. Cook the Tomatoes and Okra

  1. Add the chopped tomatoes to the pot and cook until the mixture reduces and thickens slightly, about 5-7 minutes.
  2. Stir in the chopped okra and cook for an additional 5 minutes, stirring occasionally.

3. Add Protein and Simmer

  1. If using smoked fish, gently rinse and add it to the pot. For fresh fish or meat, season lightly with salt and pepper, then add it now.
  2. Pour in the stock or water and bring to a boil. Reduce heat to a gentle simmer and cook for 15-20 minutes, allowing the flavours to meld.

4. Incorporate the Spinach

  1. Wash the spinach thoroughly, chop if necessary, and add it to the pot. Stir well to combine.
  2. Cook for an additional 5-7 minutes, just until the spinach wilts and turns vibrant green.

5. Season the Soup

  1. Add Scotch bonnet peppers (whole for milder heat or chopped for more spice).
  2. Stir in ground crayfish (if using), nutmeg, smoked paprika, salt, and black pepper to taste. Adjust seasoning as needed.

6. Serve

  • Serve hot with fufu, eba, pounded yam, or steamed rice on the side.

 

Tips

  • If using fresh fish, handle it gently to avoid breaking it apart in the soup.
  • For a thicker consistency, blend half the okra before adding it to the soup.
  • Red palm oil is essential for authentic flavor but can be substituted with coconut oil in a pinch (though the taste will differ).
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