Achi Soup

Ingredients

• 500 g assorted meat
• 200 g stockfish
• 200 g smoked fish
• 1/2 cup palm oil
• 3 tablespoons ground achi powder
• 2 tablespoons ground crayfish
• 3 red bell peppers, blended
• 1 scotch bonnet pepper
• 1 medium onion
• 1 teaspoon seasoning powder
• 1 teaspoon salt
• 3 cups meat stock
• 1 handful scent leaves, sliced

How to make it

1. Cook the meat and stockfish until tender and reserve the stock.
2. Prepare the pepper mixture.
3. Mix the achi powder with cool water to make a smooth lump free paste.
4. Heat palm oil gently in a pot.
5. Add the blended pepper and cook for 7 minutes.
6. Add crayfish, seasoning, salt and meat stock.
7. Add the cooked meat and stockfish.
8. Stir in the achi paste gradually until the soup reaches your preferred thickness.
9. Simmer for 8 to 10 minutes, stirring occasionally.
10. Add smoked fish and sliced scent leaves.
11. Cook for another 3 minutes and adjust seasoning.