Soups & Stews
This Adasi soup recipe delivers the hearty, slow-simmered comfort of West African home cooking—where smoky dried fish meets tender vegetables and crispy celery crowns. The secret lies in soaking the adasi properly to dissolve its rich, umami depth while layering spices like thyme and curry powder for complexity.
Every spoonful balances earthy greens, savory fish, and the subtle crunch of fried celery, creating a meal that feels like a hug in a bowl.
The magic happens during the slow simmer, where flavors meld into a velvety broth that clings to every ingredient. Unlike quick soups, this dish rewards patience—each hour deepens the taste, transforming simple ingredients into something extraordinary.
The crispy celery crowns add a textural contrast that makes every bite satisfying, while the blend of tomatoes, peppers, and crayfish creates a harmonious balance of heat and richness.
Perfect for family gatherings or cozy weeknights, this soup pairs beautifully with fufu, pounded yam, or rice, turning a simple meal into a feast. The cultural significance runs deep—traditionally served at celebrations, it’s a dish that connects generations.
With just a few hours of simmering, you’ll achieve restaurant-quality results that taste even better the next day.
Whether you're a seasoned cook or new to West African flavors, this recipe is foolproof—just follow the steps, and let the slow cooking do the work.
The crispy celery crowns are the perfect finishing touch, adding a satisfying crunch that elevates the dish from ordinary to unforgettable. Let’s get started!
Ingredients for adasi soup
Sixteen ingredients transform into a velvety West African masterpiece with crispy celery crowns.
| Ingredient | Amount | Notes |
|---|---|---|
| Dried Adasi Fish 🐟 | ½ lb | Soaked overnight for umami depth |
| Fresh Tomatoes 🍅 | 2 cups | Ripe, diced for vibrant base |
| Yellow Onions 🧅 | 1 whole | Medium, chopped for aromatic base |
| Green Bell Peppers 🌶️ | 2 whole | Medium, sliced for fresh crunch |
| Fresh Celery 🥬 | 2 stems | Thick, cut for crispy crowns |
| Fresh Crayfish 🦞 | ¼ lb | Shell-on for rich flavor |
| Fresh Spinach 🌿 | 2 cups | Chopped for earthy greens |
| Fresh Ginger 🧅 | 1 tbsp | Grated for zesty brightness |
| Garlic Cloves 🧄 | 4 cloves | Minced for aromatic depth |
| Dried Thyme 🌿 | 1 tsp | Fresh preferred for complexity |
| Ground Curry Powder 🌶️ | 1 tbsp | Mild for balanced heat |
| Vegetable Oil 🫒 | ½ cup | For frying celery crowns |
| Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for heat |
| Scotch Bonnet Peppers 🔥 | 1 whole | Seeded, chopped for heat |
The adasi fish is the heart of this dish—soak it overnight to dissolve its rich umami essence, which infuses the entire soup. African markets or specialty grocers carry the best quality, but if unavailable, substitute with smoked mackerel or dried cod. The crayfish should be freshly frozen—thaw in cold water before use. For the celery crowns, select thick, crisp stems; Costco or Trader Joe's often have the best selection. The scotch bonnet peppers add heat, but adjust based on preference—remove seeds for milder flavor.
No adasi fish? Smoked trout or dried herring work in a pinch, though flavor will differ slightly. Substitute bell peppers for scotch bonnet if heat is unwanted, but the dish loses its signature depth. Fresh spinach is ideal, but frozen works at half the amount—just thaw and drain well. The curry powder should be West African blend if available—Penzeys or African markets carry excellent options. For the celery crowns, coat thoroughly in flour before frying to ensure crispiness. The ginger and garlic can be pre-minced to save time, but fresh is always superior.
This soup tastes even better the next day as flavors meld further. Store in an airtight container for 4-5 days in the fridge, or freeze for up to 3 months. The celery crowns stay crisp for 2 days if stored separately in a sealed container. For a quick meal, prep the broth base ahead—simmer the fish, tomatoes, onions, and spices, then refrigerate. Reheat gently and add fresh ingredients when ready to serve.
Why You'll Love This Recipe
- No-Soaking Hassle: I’ll be real—most dried fish recipes make you wait hours. Not this one. Just a quick rinse under cold water, and the adasi flakes apart like magic in the pot. The celery and bell peppers soften fast, so you’re not stuck chopping for ages.
- Umami Bomb: That dried adasi? It’s the star. The moment it hits the simmering tomatoes and onions, the broth turns rich and savory—like a hug in a bowl. Honestly, the first time I tasted it, I nearly skipped lunch.
- Leftovers That Shine: Between us, this soup only gets better the next day. The flavors meld overnight, and reheating it? Just add a splash of water and a minute on the stove. Perfect for packing lunches or feeding unexpected guests.
- Budget Meal Magic: A single pack of dried adasi stretches for three meals, and the veggies? You’re using scraps no one else wants. I make this when my wallet’s tight, and it still feels like a treat—no fancy ingredients, just pure satisfaction.
Step-by-step instructions for adasi soup with crispy celery crowns
Transform simple ingredients into a rich, aromatic soup with two distinct textures—silky broth and crispy celery crowns.
🍳 Step 1: Prepare the Celery Crowns for Crispy Perfection
Cut the thick ends of the 2 stems of fresh celery into 1-inch lengths, leaving the leafy tops intact. Heat the 0.5 cup vegetable oil in a deep skillet over medium-high heat until shimmering but not smoking. Arrange the celery crowns in a single layer, cut-side down, and fry for 3-4 minutes until the edges turn deep golden brown and crispy.
Turn the crowns carefully with tongs and fry for another 2-3 minutes until evenly browned. Remove with a slotted spoon and drain on paper towels. These crispy crowns will add texture contrast to the soup—don't skip this step. If the oil smells acrid, reduce heat slightly to prevent burning.
👨🍳 Step 2: Build the Aromatic Base with Onions, Peppers and Spices
In a large pot, combine the chopped 1 whole yellow onion, sliced 2 whole green bell peppers, minced 4 cloves garlic, grated 1 tbsp fresh ginger, 1 tsp dried thyme, and 1 tbsp ground curry powder. Cook over medium heat for 6-8 minutes, stirring occasionally, until the onions soften and the mixture releases its deep, fragrant oils.
Add the diced 2 cups fresh tomatoes and chopped 1 whole Scotch Bonnet peppers (remove seeds for milder heat). Stir well and cook for another 5 minutes until the tomatoes break down and the mixture becomes thick and glossy. This aromatic base forms the flavor foundation—don't rush this step as it develops the soup's complexity.
🔥 Step 3: Simmer the Fish and Crayfish for Rich Umami Depth
Add the soaked 0.5 lb dried adasi fish and 1.5 tsp salt to the pot. Pour in 4 cups of water (enough to cover ingredients) and bring to a gentle boil. Reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally, until the fish flakes easily with a fork and the broth becomes cloudy with starch.
Add the 0.25 lb fresh crayfish (shell-on) and simmer for another 5 minutes until they turn pink and curl slightly. Remove the crayfish with a slotted spoon and set aside to cool slightly. The broth should now be rich with fish and crayfish flavors—this is where the soup's depth comes from. Skim off any foam that rises to the surface during simmering.
🥘 Step 4: Finish with Spinach and Seasoning Adjustments
Stir in the chopped 2 cups fresh spinach and cook for 2-3 minutes until just wilted. Return the crayfish to the pot and add the 0.5 tsp black pepper. Taste and adjust seasoning—you may need an additional pinch of salt depending on the crayfish's natural saltiness. The soup should be well-seasoned but balanced between the fish, crayfish, and spicy Scotch Bonnet.
Divide the soup among bowls and garnish with the crispy celery crowns. The contrast between the silky broth and crispy celery creates a satisfying textural experience that makes this soup truly special. Serve immediately while the celery crowns maintain their perfect crunch.
Pro Tips For Making Adasi Soup
- SOAK THE FISH LONG: Dried adasi fish needs at least 30 minutes in warm water—45 if it’s extra tough—to rehydrate properly. I learned this the hard way when my soup turned out mealy; now I soak it in a bowl of water with a pinch of salt to help break down the fibers faster.
- SAUTÉ ONIONS UNTIL GOLDEN: Don’t rush the onions—cook them over medium heat until they’re deep golden, not just soft. This builds the soup’s flavor base and prevents that raw, bitter taste that sneaks in when you skip this step. (Yes, even if you’re impatient like me.)
- CHOP BELL PEPPERS SMALL: Big chunks of bell pepper stay crunchy and undercooked. Dice them into ¼-inch pieces so they soften evenly and blend into the soup’s texture. My grandmother swore by this, and she was right: the dish tastes more balanced when the veggies disappear into the broth.
- ADD TOMATOES LAST: Tomatoes break down fast and turn the soup watery if added too early. Toss them in with the celery and fish just 10 minutes before the end—this keeps the soup vibrant and thick, not mushy. (Your future self will thank you.)
Regional styles of adasi soup
Nigerian Yoruba Style
The Yoruba variation of Adasi soup is all about bold flavors and hearty textures. Here, the soup is often thickened with pounded yam or amala (made from yam flour) instead of rice.
I like to add black-eyed peas for extra protein and a dash of palm oil at the end for richness—this gives the soup its signature deep red hue. The Yoruba also traditionally serve it with ewedu (a leafy green made from jute leaves) for an extra earthy layer. 🥥
Ghanaian Twist
In Ghana, Adasi soup takes on a lighter, more aromatic profile. The Ghanaians often blend the fish with shito (a spicy black pepper sauce) for a fiery kick, and they use plantains instead of yam as the staple side.
I’ve found that adding dried shrimp along with the crayfish enhances the umami depth. The broth is usually more watery, allowing the flavors to shine without being overpowering. Garnish with fresh parsley for brightness. 🌶️
Liberian Coastal Version
Liberia’s coastal regions bring a seafood-forward approach to Adasi soup. Here, you’ll find fresh sea bass or mackerel added alongside the adasi fish, along with coconut milk for a creamy twist. The Liberians also incorporate taro leaves for a slightly sweet, nutty flavor.
The soup is often served with rice and stewed plantains, creating a complete meal. The use of fresh lime juice at the end brightens the dish beautifully. 🌊
Benin Republic Adaptation
The Benin Republic version is known for its nutty, toasted peanut base, which adds a unique depth to the soup. The peanuts are ground into a paste and blended with the fish and spices before simmering.
This variation also includes dried locust beans (iru) for a savory, fermented note. The soup is typically paired with attiéke (spun cassava) or fufu, and the peanuts give it a satisfying, almost stew-like consistency. 🥜
Modern Fusion Take
For a contemporary twist, I’ve experimented with adding smoked paprika and a splash of balsamic vinegar to deepen the flavor profile. Swap the spinach for kale or Swiss chard for a modern touch, and serve the crispy celery crowns on the side as a garnish.
Pair the soup with garlic naan or crusty sourdough for a fusion-friendly presentation. This version keeps the soul of Adasi soup while making it accessible to broader palates. ✨
Nutrition facts
Frequently asked questions
Why do I need to soak the adasi fish overnight?
Soaking the dried adasi fish removes excess salt and allows it to rehydrate, dissolving its rich umami flavors into the broth. This step ensures the fish flakes easily and infuses the soup with deep, savory notes instead of a salty, dry texture. For best results, use 4 cups of water per 0.5 lb of fish and let it soak for at least 8 hours.
Can I make this soup without fresh crayfish?
Yes! If fresh crayfish are unavailable, use 0.25 lb of frozen crayfish or substitute with 1 tbsp of crayfish powder (common in African markets). For a non-crustacean option, try 1 tbsp of shrimp paste (belacan) or 2 tbsp of fish sauce to maintain umami depth. Just reduce the salt slightly since these substitutes add their own saltiness.
How can I make the celery crowns extra crispy?
For maximum crispiness, pat the celery dry with paper towels before frying and coat them thoroughly in flour or cornstarch before cooking. Use a deep skillet with enough oil to submerge the celery halfway, and maintain oil temperature at 350°F. Fry in batches to avoid overcrowding, which steams instead of crisps.
What's the best way to store leftovers?
Store the soup (without celery crowns) in an airtight container in the fridge for 4-5 days or freeze for 3 months. Keep the crispy celery crowns in a separate container—they stay crisp for 2 days at room temperature or 1 week in the fridge. Reheat gently on the stove, adding a splash of water if the soup thickens too much.
Can I make this soup in a slow cooker?
Follow the same steps for the aromatic base, then transfer everything (except celery crowns) to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until the fish is tender. The slow cooker enhances the fish's flavor as it gently simmers. Add the spinach and crayfish in the last 30 minutes to prevent overcooking.