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]
- 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
- 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.
- Hot Pepper