If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!
Pepre watra is a fiery Surinamese soup that is packed with heat from chilies and umami from the seaweed broth. The light, flavorful soup is usually served over rice and make a perfect meal for a cool summer evening. Plus, this soup requires almost no prep work, simply toss all of you ingredients into a pot and let them simmer for a bit – it's that easy!
Pepre watra is a fiery Surinamese soup that is packed with heat from chilies and umami from the seaweed broth. The light, flavorful soup is usually served over rice and make a perfect meal for a cool summer evening. Plus, this soup requires almost no prep work, simply toss all of you ingredients into a pot and let them simmer for a bit – it's that easy!
Pepre Watra: Surinamese Spicy “Fish” Soup [Vegan, Gluten-Free]
This Recipe is :
Dairy Free Gluten-free Recipes High Fiber No Refined Sugar Nut Free Soy Free Sugar Free / Low Sugar Vegan Wheat Free
Serves
4Cook Time
50Ingredients
- 1 tomato
- 1 onion or shallot
- 3 cloves garlic
- 1 adjuma pepper or Madame Jeanette pepper
- 5 allspice berries whole
- 3 branches celery leaves, chopped
- 2 cubes vegetable bouillon
- 2 tablespoons dried wakame or other dried seaweed
- 8 1/2 cups water
- A few stalks bok choy, chopped
Preparation
- To begin, add the dried wakame to a bowl and cover it with water to let it rehydrate.
- Sautée the onion and garlic over low heat for about 2 minutes before adding the diced tomato and cook them for another 3 minutes or until most of the moisture has evaporated from the tomato.
- Now add the pepper (whole or chopped), dried allspice berries, chopped celery leaves, vegetable bouillon, rehydrated seaweed, and water (optionally add some chopped bok choy). Turn the water to a boil and let it simmer for about 50 minutes on medium/low heat.
- Add your salt and pepper to taste.
- Before serving the soup, remove the allspice berries.
- Sever it with rice, cassava bread or the way you prefer to eat your soup.