Fetri Detsi
Dive into the comforting flavors of **Fetri Detsi**, a nourishing West African soup that harmonizes rich textures and bold taste. This wholesome dish features a unique blend of **millet flour** for a hearty, gluten-free base and a vibrant mix of fresh spinach, smoky fish, and aromatic spices. Enhanced with ground crayfish and simmered in nutty **palm oil**, it delivers an authentic burst of flavor with every bite. The soup’s velvety consistency is perfectly balanced by the peppery kick of scotch bonnet, while its quick preparation (just 20 minutes prep and 40 minutes cooking) makes it a go-to for busy weeknights. Serve this traditional delight with fufu, gari, or rice for a satisfying and deeply cultural meal that’s both nourishing and unforgettable.
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Recipe Information
Ingredients
- 200 grams millet flour
- 200 grams fresh spinach leaves
- 2 pieces smoked fish (such as mackerel or herring)
- 1 medium-sized onion
- 2 medium-sized fresh tomatoes
- 1 large scotch bonnet pepper
- 50 milliliters palm oil
- 900 milliliters water
- 1 teaspoon salt
- 2 tablespoons ground crayfish
Instructions
Rinse and remove bones from the smoked fish, breaking it into smaller pieces. Set aside.
Wash the spinach leaves thoroughly and chop them coarsely.
Blend the onion, tomatoes, and scotch bonnet pepper into a smooth paste using a blender or food processor.
In a large pot, heat the palm oil over medium heat until it begins to shimmer. Add the blended mixture and sauté for 5-7 minutes until it thickens and the oil begins to separate from the mixture.
Add the smoked fish, ground crayfish, and salt. Stir well to combine and cook for another 5 minutes.
In a separate bowl, mix the millet flour with 200 milliliters of water to create a smooth, lump-free paste.
Gradually pour the millet paste into the simmering pot, stirring constantly to prevent lumps from forming.
Add the remaining 700 milliliters of water and bring the soup to a gentle boil. Stir occasionally to ensure the millet flour is fully incorporated.
Reduce the heat to low and allow the soup to simmer for 20 minutes, stirring occasionally until it thickens to your desired consistency.
Add the chopped spinach leaves and cook for an additional 5 minutes, ensuring the greens retain their vibrant color and freshness.
Taste and adjust seasoning as needed. Serve hot with a side of fufu, gari (fermented cassava meal), or rice.
Nutrition Facts
Calories |
1828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.1 g | 108% | |
| Saturated Fat | 33.3 g | 166% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 4113 mg | 179% | |
| Total Carbohydrate | 181.0 g | 66% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 17.4 g | ||
| Protein | 86.7 g | 173% | |
| Vitamin D | 11.8 mcg | 59% | |
| Calcium | 467 mg | 36% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 3354 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
