By Soyoqour Quarcoo Tchire
It is undoubtedly one of the favorite soups of the people of the Volta Region-Ademe soup. ‘Ademe’ as it’s popularly known in some parts of Ghana is actually called Jute mallow. Jute leaves are very popular not only in West Africa but throughout Africa, in the Middle East and Asia. These edible leaves are eaten boiled, stir-fried or added to soup or stews. As part of our Chopology series, we tease and serve you with a visual taste of Ademe soup.
The ingredients needed for ademe soup are a handful of Ademe leaves, palm oil which is optional, garlic, ginger, celery seed or what is popularly known as nkitinkiti, onions and tomatoes. Other ingredients are smoked fish, crabs, fresh scallops or adode, kpapko shito and salt to taste. To prepare Ademe soup, the leaves are removed from the stalk and only the green ones must be selected. Wash the Ademe leaves in brine solution then add the leaves to boiling water and stir for 2 minutes to cook and still maintain green colour. Beat the Ademe leaves a little to give the slimy texture and the desired consistency.
Next prepare the ademe sauce by blending the kpakpo shito, onion, tomatoes, celery seed and ginger. Heat the palm oil and pour the ground ingredients into the oil. Leave to cook for about ten minutes then add steamed meat, crabs, smoked fish and fresh scallops. Gradually stir with a wooden spoon and leave to cook on fire for about 15 minutes. When cooked, take from the fire and add it to the cooked ademe leaves. Gradually stir with a wooden spoon until the mixture becomes firm. Add a little bit of salt to taste.
The ademe soup is ready. The soup is best eaten with hot akple, banku or kokonte. You may want to try the ademe soup because of the numerous health benefits of the ademe leaves. The ademe leaves are said to be loaded with vitamins, minerals and several phenolic compounds including vitamin, folic acid, ascorbic acid, ribo flavin and beta-carotene.
