Awara Soup with a Southern African Twist

Ingredients

In the original Djiboutian cuisine, awara soup is typically made with awara melon and a variety of vegetables. However, in this Southern African adaptation, we incorporate groundnuts and okra to add depth and texture to the soup. Additionally, we use a blend of Southern African spices to infuse the dish with a unique flavor profile. We alse have the original recipe for Bouillon d'awara, so you can check it out.

• 2 cups (470ml) awara melon, diced 2 cups (470ml) awara melon, diced
• 1 cup (240ml) groundnuts, crushed 1 cup (240ml) groundnuts, crushed
• 1 cup (240ml) okra, sliced 1 cup (240ml) okra, sliced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon turmeric 1 teaspoon turmeric
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 10g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a large pot, heat some oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the diced awara melon, crushed groundnuts, and sliced okra to the pot. Stir well to combine.
3. 3.
   Sprinkle the ground coriander, cumin, paprika, and turmeric over the ingredients in the pot. Mix thoroughly to coat the vegetables and nuts with the spices.
4. 4.
   Pour the vegetable broth into the pot and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 30 minutes, or until the vegetables are tender.
5. 5.
   Season the soup with salt and pepper to taste.
6. 6.
   Serve the awara soup hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Awara melon — Make sure to remove the seeds and dice the melon into small, bite-sized pieces for even cooking.
• Groundnuts — Crush the groundnuts using a mortar and pestle or a food processor until they are finely ground but not turned into a paste.

Tips & Tricks

• For a creamier texture, you can blend a portion of the soup before serving.
• Adjust the spiciness by adding more or less paprika and cumin according to your preference.
• Serve the soup with a side of warm bread or rice for a complete meal.
• Feel free to add other vegetables such as bell peppers or carrots for added flavor and nutrition.
• If you prefer a thicker soup, you can add a tablespoon of cornstarch mixed with water to the pot and simmer until the desired consistency is reached.

Serving advice

Serve the Awara Soup with a side of warm crusty bread or steamed rice. It can also be enjoyed as a starter or a main course.

Presentation advice

Garnish the soup with a sprig of fresh cilantro and a sprinkle of paprika to add a pop of color. Serve it in a deep bowl to showcase the vibrant colors of the vegetables.