Gambian Mbamba Soup
Mbamba soup is a Gambian vegetable soup built around dried fish, which gives the broth a deep savory backbone without any meat stock. Pumpkin softens into the liquid and thickens it slightly, okra adds body, and eggplant soaks up the ginger, paprika and tomato base. The fish goes in near the end so the pieces hold together. Ladle it over rice for a full meal, or serve it beside a larger spread.
Instructions
Soak the dried fish in water for at least 30 minutes until it softens. Pull out the bones, break the flesh into smaller pieces and set it aside.
Heat the oil in a large pot over medium heat. Add the onion and garlic and cook until they are soft and translucent.
Stir in the tomatoes, tomato paste, ginger, paprika and cayenne if using. Mix well so the paste and spices blend into the onions.
Add the pumpkin or squash, okra and eggplant, and turn them until they are coated in the spiced mixture.
Pour in enough water or broth to cover the vegetables and give the pot a soupy consistency. Bring it to a boil, then lower the heat, cover and simmer for about 30 to 40 minutes. Stir now and then so nothing sticks, and cook until the vegetables are tender.
Add the fish pieces gently so they stay intact. Simmer for another 10 to 15 minutes, until the fish is heated through.
Taste and adjust with salt, pepper and more spice if you like. Serve hot with rice, or as a side alongside other dishes.
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