OUNTOE FISH SOUP
Delicately scented, this luscious soup features the classic combination of minced fish and
natural peanut butter; a Fula tribe specialty
1 litre stock
3 medium onions roughly cut
1 leek roughly cut
3 bay leaves
3 litre water
Fish and peanut dumplings ingredients
300g lady fish, minced
150g peanut butter paste
1 medium chilli, chopped
2 cloves chopped garlic
Salt and pepper to taste
2 medium sliced onions
1 ½ litre fish stock
1 bundle spring onion
Wash and fillet the, remove the bones.
Mince the fish in a grinder together with garlic and chilli.
Add in the peanut butter.
Make a fish stock out of the fish bones, strain and keep aside.
Shape the mixture into hand-rolled dumplings and steam for 10 minutes.
Bring the stock to boil.
Season to taste and add the fish balls, sliced onions and boil for 2 minutes.
Serve in soup bowls garnished with spring onion.