| Prep: 30 mins | Cook: 40 mins – 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 600 | 40g | 15g | 30g |
| sugars | fibre | protein | salt |
| 6g | 8g | 35g | 3.5g |
As you might know, I am a staunch believer in the magic of blending flavors to create dishes that thrill the palate. This is thoroughly embodied in the Lagos Bologi Pepper soup, a vegetable-based recipe that carries the delightful heat of peppers, the earthy goodness of Bologi, also known as African Eggplant, and the distinct flavor of Mackerel fish.
The Richness of Tradition
Drawing on the rich culinary traditions of the African continent, the Lagos Bologi Pepper soup is a festival of flavors, taste, and health benefits. It’s a wonderful opportunity to experience a different cuisine, but it somehow reminds me of Laura’s vegetarian chili, with an added layer of complexity. Being a lover of New England seafood and Irish comfort food, I was truly delighted when my palate met with the mixture of vibrant spices and fresh mackerel fish.
Health Benefits Galore
Health is a commodity that we often ignore until it’s too late. That is why we should celebrate dishes like Lagos Bologi Pepper soup which are not only delicious but also packed with health benefits. The African Eggplant, or Bologi, contributes dietary fiber which is great for digestive health. Additionally, the mackerel fish provides those tremendously beneficial Omega-3 fatty acids that have been linked to a slew of health benefits—from heart health to cognitive function. And let’s not forget the antioxidant properties of the colorful peppers and tomatoes present in this dish.
This soup also works wonderfully alongside other dishes. If you’ve made my seafood paella or the classic caraway seed soup before, you’ll find that this soup makes an excellent partner to them.
Engaging in cooking this soup is a delightful experience, with a medley of dazzling colors and the intoxicating aroma permeating the kitchen. For those interested in trying the fantastic African cuisine, I couldn’t recommend a more wonderful starting point. It’s recipes like these that take you on a lovely culinary journey, right from your kitchen.
Making this soup for my little boy just warms my heart. It’s the narrative of generations passed onto a bowl. The rich aromas, the vibrant colors, the layers of flavors – it all contributes to a unique culinary narrative. The essence of this soup is somewhat a gastronomic echo of our fervor for experimenting with traditional recipes and seeing the miraculous wonders it does to our taste buds.
What You’ll Need
- 1 1/2 pounds of Bologi (African Eggplant)
- 2 fresh Mackerel Fish
- 1 cup of blended peppers (A mixture of Habanero and green bell peppers)
- 2 large Onions, finely chopped
- 3 cloves Garlic, minced
- 1 1/2 cups of fresh tomatoes, diced
- 1 cup of Palm Oil
- 1 tablespoon of dried Shrimp
- 2 tablespoons Crayfish Powder
- 3 cubes of Seasoning Cubes
- 2 tablespoons of salt
- 1 thumb sized Ginger, finely chopped
- 4 Fresh Basil leaves, finely chopped
- 4 cups of Water
- 1 tablespoon of All Purpose Spice
- 1 tablespoon of Curry Powder
- 1 tablespoon of Thyme
Method
Step One
Begin by prepping all your ingredients. Clean the Mackerel fish properly and chop into sizable parts. Parboil in hot salty water and set aside. Wash and chop the Bologi (African Eggplant), onions, tomatoes, garlic, and ginger.
Step Two
Place a large pot on the stove, add the palm oil and allow it to heat up. Once the oil is hot, add the minced garlic, chopped onions, and ginger. Saute them for about 2-3 minutes until they become soft and start to brown.
Step Three
Add the chopped tomatoes, blended peppers, dried shrimp, crayfish powder, all purpose spice, curry powder, thyme, and seasoning cubes to the pot. Stir well to combine all the ingredients, Then cover the pot and allow the mixture to cook for about 10 minutes.
Step Four
Once the mixture has cooked, stir again and add the parboiled mackerel fish to the pot. Stir gently so you don’t break the fish. Let it simmer for about 2-3 minutes.
Step Five
Add the chopped Bologi (African Eggplant) to the pot and stir. Allow the soup to cook on medium heat for about 15 minutes. If needed, add water to adjust the consistency of the soup.
Step Six
Taste the soup to check if the seasoning is right. If it needs more salt, add the 2 tablespoons of salt or adjust to your taste. Stir in the finely chopped fresh basil leaves.
Step Seven
Allow the soup to simmer for an additional 5 minutes. Once done, your Lagos Bologi Pepper soup is ready to be served!
