Margi Special (Nigerian Fish and Hibiscus Soup)
Margi special is a fish soup from the Margi people of Adamawa state in northeastern Nigeria. Its character comes from yakuwa, or roselle leaves, which are soaked in hot water to tame their sourness before cooking. The fish is washed in potash lime water, then simmered with tatashe, chile, spinach and ground crayfish. It is cheap, quick to put together, and made to be eaten with a swallow.
Instructions
Dissolve the potash in water to make a lime water for washing the fish.
Wash the fish in the lime water and cut it into large pieces. Rinse the pieces again in cold water.
Grind the chile pepper and tatashe together into a smooth paste.
Soak the yakuwa leaves in hot water to draw out their sourness, then drain them.
Put the fish, pepper paste, yakuwa, spinach, sliced onions and tomato paste into a large pot. Pour in enough water to cover everything and bring it to a simmer.
Season with salt, the seasoning cube, ground crayfish and oil. Keep the pot at a simmer until the fish is cooked through.
Serve hot with eba, semovita or another swallow of your choice.
Make it personal.
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