Fish Head Soup | Recipe 🇬🇾

tofu

🥗Healthier: tempeh

💰Cheaper: silken tofu

Tempeh provides a firmer texture and higher protein content.

fish heads

💰Cheaper: fish fillets

Fillets are easier to handle and cook faster.

soy sauce

🥗Healthier: low-sodium soy sauce

Lower sodium option for health-conscious eaters.

ginger

💰Cheaper: ground ginger

Ground ginger is a convenient substitute.

Wash fish heads thoroughly with citrus.

Season fish heads with fish seasoning, Old Bay black pepper, and fresh green seasoning, then coat them nicely.

Cover seasoned fish heads and let them sit.

In a pot, add oil and sauté aromatics (onions, bell peppers, celery, garlic) and carrots for 2 to 3 minutes.

Add ground provisions (plantains, edroot, sweet potatoes, cassava) and pumpkin to the pot and stir.

Add hot water to the pot and season with mushroom seasoning, bouillon, black pepper, seasoned salt, and complete seasoning.

Cover and let it simmer until the provisions are tender.

Prepare dumpling dough by mixing flour, cornmeal, sugar, salt, and baking powder, then add water until a soft dough forms.

Cover the dumpling dough and let it sit.

Check pumpkin for tenderness, remove it, and blend it into a smooth puree.

Add the pumpkin puree back into the soup for color and sweetness.

Add the fish heads to the soup and cover, allowing to simmer for about 10 minutes.

Add dumplings and okra to the soup, ensuring not to overcook the okra.

Taste the soup and adjust seasoning as needed, then stir and simmer for another 8 to 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens