How to make Liberian Eddoe Soup | Taro Soup | Coco yam Soup |

palm oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil offers similar flavor with less saturated fat.

fish

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides protein for vegetarians, while canned tuna is budget-friendly.

chicken

🥗Healthier: skinless chicken breast

💰Cheaper: chicken thighs

Skinless breast is leaner; thighs are often less expensive.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice is a good substitute for acidity.

Welcome to the channel and introduction.

Using 5 eddoes for the soup.

Preparing seasonings: black pepper, adobo seasoning, seasoning salt, garlic powder, onion powder.

Using 2 habanero peppers, 2 garlic cloves, and 1 onion.

Soaking dry fish (Kang) for 30 minutes before use.

Cutting one half of the onion into smaller dice and the other half into medium dice.

Blending medium diced onion, habanero peppers, and garlic together.

Setting aside blended mixture and small diced onion.

Peeling eddoes with a potato peeler for safety.

Cutting eddoes into medium dice and washing them.

Adding diced onions, blended mixture, dry fish, and dry bony into the pot.

Adding seasonings and water to the pot.

Cooking on the stove for 25 to 30 minutes.

Tasting the soup for seasoning and adjusting if necessary.

Cooking for another 25 to 30 minutes and checking eddoes for doneness with a fork.

Mashing some eddoes into the soup to thicken it.

Letting the soup cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens