Ager Soup
Few soup recipes are as satisfying as a well-made Ager Soup. The star here is fresh ager leaves, supported by a short list of everyday ingredients. It is naturally vegetarian, so it suits mixed tables without any substitutions. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.
- Serves 23
- Level Easy
Ingredients
- 1 cup Fresh ager leaves
- 2 tbsp Palm oil
- .4 kg Ground Beef, rinsed
- 1 Smoke-dried catfish, rinsed
- 2 tsp Nune, locust bean cake
- 1 Maggi cube
- 3 Fresh bell peppers, blended
- 5 medium Tomatoes, blended
- 1 tsp Salt or to taste
Method
- Scrape off the white flaky skin of the ager stalk. Pound gently for a few minutes to remove the ager pulp.
- Squeeze the pulp in a small amount of water to extract the slippery juice. Sieve this product to separate the juice from the fibres.
- Heat a little water in a pot, and add the ager juice.
- Add the palm oil, blended pepper, blended tomato, beef, and fish. Cook for few minutes, stirring continuously until an elastic consistency is achieved.
- Add nune, maggi cubes, and salt to taste.
- Serve with swallows as desired.
Tips for the best Ager Soup
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
- Let the beef come up to room temperature for 15 minutes before cooking so it cooks evenly.
- Read the whole method before you start and measure out the 9 ingredients first — it keeps the pace relaxed once the heat is on.
Variations
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Swap the beef for lamb or mushrooms or lentils — keep the cooking time similar and check for doneness.
Serving ideas
Finish with a swirl of cream and fresh herbs just before it hits the table.
Storage
Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. Freezes well for up to 3 months.
Frequently asked questions
Is this Ager Soup recipe medium to make?
It is rated medium: 9 ingredients and 6 steps. Follow the order and the tips above and it is very forgiving.
How many people does this Ager Soup recipe serve?
As written it serves 23. The quantities scale up or down in a straight line, so double everything for 23×2.
Can I make Ager Soup ahead of time?
You can prep all the ingredients a day ahead and keep them covered in the fridge, then cook just before serving for the best texture.
What can I substitute for fresh ager leaves?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Is Ager Soup vegetarian?
Yes — this version is vegetarian as written. Always check packaged ingredients if you have strict requirements.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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