Togolese Kalamperova Soup

Ingredients

In this Togolese adaptation of Kalamperova juha, we incorporate Togolese spices and flavors to give the soup a distinctively West African twist. The addition of ginger, garlic, and chili adds a delightful heat to the soup, while the use of local vegetables such as yams and okra adds a unique texture and flavor profile. The inclusion of fresh herbs like cilantro or parsley adds a refreshing element that complements the spices perfectly. We alse have the original recipe for Kalamperova juha, so you can check it out.

• 2 tablespoons palm oil 2 tablespoons palm oil
• 500g chicken or beef, cut into bite-sized pieces 500g chicken or beef, cut into bite-sized pieces
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 1-2 chili peppers, finely chopped (adjust according to spice preference) 1-2 chili peppers, finely chopped (adjust according to spice preference)
• 2 carrots, diced 2 carrots, diced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1 bell pepper, diced 1 bell pepper, diced
• 1 cup okra, sliced 1 cup okra, sliced
• 1 cup yam, peeled and cubed 1 cup yam, peeled and cubed
• 4 cups chicken or beef broth 4 cups chicken or beef broth
• 1 can diced tomatoes 1 can diced tomatoes
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro or parsley, chopped (for garnish) Fresh cilantro or parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 25g, 6g
• Protein: 28g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the palm oil in a large pot over medium heat.
2. 2.
   Add the chicken or beef and cook until browned on all sides. Remove from the pot and set aside.
3. 3.
   In the same pot, add the chopped onion, minced garlic, grated ginger, and chopped chili peppers. Sauté until fragrant and the onions are translucent.
4. 4.
   Add the diced carrots, potatoes, bell pepper, okra, and yam to the pot. Stir well to combine.
5. 5.
   Pour in the chicken or beef broth and diced tomatoes. Stir in the ground coriander and cumin. Season with salt and pepper to taste.
6. 6.
   Bring the soup to a boil, then reduce the heat to low and let it simmer for about 30 minutes, or until the vegetables are tender.
7. 7.
   Return the cooked chicken or beef to the pot and simmer for an additional 10 minutes to allow the flavors to meld together.
8. 8.
   Serve the Togolese Kalamperova Soup hot, garnished with fresh cilantro or parsley.

Treat your ingredients with care...

• Palm oil — Palm oil is a staple in West African cuisine and adds a distinct flavor to the soup. If you can't find palm oil, you can substitute it with vegetable oil, but the flavor will be slightly different.
• Okra — To prevent okra from becoming slimy, make sure to slice it just before adding it to the soup. You can also lightly sauté the okra before adding it to the pot to reduce the sliminess.

Tips & Tricks

• For an extra kick of heat, you can add a pinch of cayenne pepper or a few drops of hot sauce to the soup.
• If you prefer a thicker soup, you can mash some of the cooked vegetables with a fork or blend a portion of the soup with an immersion blender before adding the cooked chicken or beef back in.
• Serve the Togolese Kalamperova Soup with a side of steamed rice or crusty bread to make it a complete meal.

Serving advice

Serve the Togolese Kalamperova Soup hot in individual bowls. Garnish each bowl with a sprinkle of fresh cilantro or parsley for added freshness and color.

Presentation advice

To enhance the presentation of the Togolese Kalamperova Soup, you can drizzle a swirl of palm oil on top of each bowl before garnishing with fresh herbs. This adds a touch of vibrancy and showcases the use of palm oil in the dish.