How I cook my favorite soup and it’s came out so nicely and delicious 😋

Ingredients

• 500 g Water Clams (cleaned and shells removed)
• 300 g Fresh Fish Fillets (cut into bite‑size pieces (catfish or tilapia))
• 4 pcs Garlic Cloves (peeled and pounded)
• 1 tsp Black Pepper (freshly ground)
• 4 cubes Maggi Seasoning Cubes (dissolved in water)
• 1 tsp Salt (to taste)
• 1 large Onion (diced (referred to as aono))
• 2 tbsp Vegetable Oil (for sautéing)
• 200 g Okra (sliced (referred to as oya))
• 1 cup Lima Beans (pre‑cooked or canned (referred to as lucas beans))
• 2 tbsp Crayfish Powder (toasted and ground)
• 1-2 pcs Scotch Bonnet Pepper (chopped (referred to as perinko), adjust heat to taste)
• 4 cup Water (for broth)
• 2 cup Spinach Leaves (chopped (referred to as aporoku), optional)

Instructions

1. Prepare Aromatics

   Pound the garlic cloves together with the black pepper until a coarse paste forms.

   Time: PT5M

2. Season Base Broth

   In the large pot, dissolve the Maggi cubes and salt in 2 cups of water. Bring to a gentle simmer.

   Time: PT5M

   Temperature: Medium heat

3. Sauté Onion

   Add the diced onion and vegetable oil to the pot. Sauté for 3–4 minutes until the onion becomes translucent.

   Time: PT5M

   Temperature: Medium heat

4. Steam the Fish

   Place the fish pieces in the steamer basket together with the garlic‑pepper paste. Steam over simmering water for 8 minutes.

   Time: PT8M

5. Air‑Fry for Texture

   Pre‑heat the air fryer to 180°C. Transfer the steamed fish to the air fryer basket and cook for 5 minutes to give the pieces a firmer texture.

   Time: PT5M

   Temperature: 180°C

6. Build the Soup Base

   Add the fish cooking liquid (steam water) to the pot, then pour in the remaining 2 cups of water. Bring the mixture to a boil.

   Time: PT5M

   Temperature: High heat

7. Add Remaining Ingredients

   Stir in the okra, lima beans, spinach (if using), crayfish powder, and chopped Scotch bonnet pepper. Cover and simmer for 15 minutes.

   Time: PT15M

   Temperature: Medium‑low heat

8. Finish with Clams

   Add the cleaned water clams to the pot. Cook for an additional 2 minutes until the clams open.

   Time: PT2M

   Temperature: Medium heat

9. Season and Serve

   Taste the soup and adjust salt or pepper if needed. Ladle into bowls and serve hot with boiled yam, plantain, or rice.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

20 g

Fat

8 g

Fiber

4 g