How to make the nutritious Jute leaves soup/ ADEME Dessie ✔️ EWEDU /✔️ MOLOKHIA leaves

Hello again and welcome to Ndudu Bayi Fafa My name is Ndudu Bayi Fafa My name is Agbalo I am the daughter of Uli Ofua and Ndudu is my name Ok? I wish I could have this now But no, I'm going to be salivating just the way you are So the clay pot is here I've added my water and now I'm adding my blended ginger, garlic, onion and aniseed Next thing is, I've also blended some smoked shrimp with some onion and I'll be adding that to my mixture because I love to create my own stock It's all about the natural flavours as I always talk about Now if this is your first time, you're welcome Thank you very much for tuning in Please don't forget to click the subscribe button whilst you're here and the notification button, which means each time I do upload a video you are notified of it Now on this particular day, I was clearing out my freezer and I found these smoked fish pieces I was like, yeah, oh yeah, you're joining me in this pot because it's a pot of flavours and then cassava pepper Now that's my favourite and if you've watched any of my videos, I keep mentioning that The reason is, it's not only just spicy but it has this distinctive aromatic taste that lends itself to this dish So when next you go to the market, do ask for your cassava pepper and thank me later by the way Anyway, so what have I got left? Oh yes, I did have some of my smoked shrimp left So that had to be added to my stock So this, I'm just going to allow to simmer just for about a minute or two and now I'm going to be adding my palm oil or zumi may I say Now if you've been watching my videos, I've mentioned that the sort of palm oil or zumi that you get here is not as great as the ones back home So yes, what I tend to do is if I have to use palm oil or zumi and I buy them here in the UK I add it earlier to my dish and infuse it with my spices and flavours so that yes it tastes better. So this is exactly what I'm doing and you might just go like, oh that's too much No, that's just perfect for the amount of soup that I'm making Absolutely, so I'm just mixing it all together as you can tell, till it's well combined and guess what, that ginger, aniseed, garlic and onion blend I've just added that to it. So I think this was a day that because I was like, you know, cleaning my freezer I just switched the camera on and just started cooking. That was it. And of course I've added my crabs. Yet again, the crabs here in the UK usually they're frozen but you know when you get a fresh, especially the Ghanaian fresh crabs are they just incredible. And I do have a recipe when I went to Ghana, I made this crab stir fry. I'll leave a link in the description box below so definitely you see exactly what I'm talking about So after 10 minutes when you do reveal your soup, it looks like a volcanic eruption and that foaminess on the surface. Don't worry, that's indicative of that infusion taking place So guess what? I'm going to add some more full flavours in the form of one whole onion Oh, me and my onion. But you know what? This is going to lend that sweetness to the dish and it would also act as a thickener as well Absolutely. I love it. This is not any other food. After another 10 minutes I could just tell that my onion is cooked perfectly It's nice and soft and beautiful So I'm just going to transfer that to my blender and I'm also going to add a bit of the stock I'll blend that and as I mentioned earlier incorporate that flavour back into my dish So now let's add the crab Let's rinse the blender and add that extra flavour back into my stock As you can tell, just when I've incorporated the blended onion you can just see that my stock has thickened up exactly that and that flavour is just going to be intense I'm going to add a little bit of salt because I'll add a bit more much later and I'm just going to mix everything together until it's well combined and allow this to simmer for another 10 minutes whilst I deal with my mackerel Sometimes when I'm cooking it does evoke a nostalgic feeling particularly when it comes to the mackerel In this case, I've grilled it I got my fresh mackerel from the fishmongers and grilled it at 180 degrees for about 25 minutes but there's something exhilarating when you go to the market and I always have a soft spot for Malamata markets because it's always been the place I've gone to and you know when you see the fresh smoked fish sellers you see the mackerel, it's oily it's shiny, it's soft it's just so beautiful and it has this distinctive taste Now these are the perils of living in the diaspora because you try to get as close as you can to an original recipe but sometimes you just have to improvise because of course, they smoke it so it has that smoky taste to it when you grill it, you do get a slight smoky flavour but not as great as when it's smoked back home but anyway, back to reality I'm just making sure that I'm taking the bones out of my fish and the skin and the excess bits that you see on the side I will be using it for another stock so there's no waste in my kitchen So you know how our mothers use their eyes to determine when something is cooked or not that's exactly what I was doing here I was like, ooh that foam is settling that means I've got about 2-3 minutes for me to then add my almost last few ingredients to this yes, the stock, the flavour is there and right before your eyes, I can see that foam vanish yes, I'm free! so now I'm going to be adding my ademe what did I just say? so when I got the ademe because of course it was fresh so I steamed it with a little bit of water added a bit of bicarbonate soda allowed it to cool down and I froze it so of course, as and when a recipe required it that's what I'm doing now so yes, as I mentioned, I was clearing my freezer so definitely, I had to make my soup I'll leave a link in the description box on how I've made this similar recipe from scratch from the fresh leaves, picking the leaves and steaming, that entire process I'll leave that link so you can familiarise yourself with it at this point, it's just a mix mix situation now the prunes are coming in so these are the last ingredients that I'm adding and the reason is because I don't want them overcooked yes, I just want them so I want to make sure that my mulukai leaves and the wudu is still green and beautiful first of all this is for your body so, the leaves are ready I'm going to drain the water and I'm going to leave it there and I'm going to let it cool down and I'm going to add the water and I'll let it cool down so I'll put it in a steamer and I'll add the prunes and the wudu with the passion the fusion everything that's happened you know what i mean yes so of course what i was saying was it was just raining onions and salt and you know when you're sitting in your corner and you're eating this and you sniff your fingers okay now if you're a dada ba or dada bee and i'm talking about sniffing of fingers and you can't relate to that one please just leave this one for the non-dada bees to hear me i like to sniff it please oh my gosh why am i being looking for trouble right now anyway i think the soup is ready yes absolutely and um yeah i think after about what five six minutes it looks beautiful you just saw exactly what i added to it afterwards and yeah look at this piece there's the stars you can see the cassava there you can see the green chili you can see the prawns you can see the crab where's the mackerel you can see like i mean part of the mackerel is actually broken into the soup but yeah look bye-bye look this is human nature because like now we have a problem i've edited this video and i know i'm not going to enjoy any because that was a lost file but i'm here at salivate and i'm supposed to recommend what you're supposed to enjoy this with okay i'll do it no go and get your play your bank with your kinky i've not had that for a while yeah i'll send me a knee or the way they're tight notification gang loyal subscribers but naturally i'll leave the list of ingredients and measurements on my blog in dubai for fat dot block spot dot com so do check it out i'm on facebook instagram twitter and snapchat as in dubai for faster to pass by and say hi now more than ever i definitely need you guys your support if you have believed in what i stand for and in my authenticity of what i do yes definitely do like the videos leave your comments your experiences leave all that below because we want this channel to grow not only for the numbers but for the quality of information that it gives you that becomes a resource a hub you know for everyone that wants to talk about you know food from the continent absolutely now norelle thank you very much for my theme song i hope you guys are taking very good care of yourselves though i mean i've got some incredible immune boosting recipes coming up for you yes because that's so important and i have researched extensively to make sure these are ingredients that are affordable readily available and yes and you know when you do try out the recipes please do share with your family and friends it's so important to let them know it's in dubai it's the only way you can sustain this and for the information to keep coming over to you guys you know what i love you guys take care of you wash your hands and wear your mask right now you've got that whole shield face thing i don't even know your excuses hand sanitizer yes we need your life i love you for you i'll see you in my next video let's boost our immune system why not