Fetri Detsi (Okra and Fish Soup)
The Quirky Foodster Team
Ingredients
- Fresh okra, sliced — 500 g (1.1 lb)
- Smoked fish, cleaned and flaked — 200 g (7 oz)
- Dried shrimp — 30 g (¼ cup)
- Palm oil — 60 ml (¼ cup)
- Onion, chopped — 1
- Tomatoes, chopped — 2
- Scotch bonnet pepper, whole — 1
- Water or fish stock — 1 L (4 cups)
- Salt, — to taste
Method
- Heat palm oil in a large pot over medium heat. Add onion and cook until soft, about 4 minutes.
- Add chopped tomatoes and cook 5 minutes until softened.
- Add sliced okra and dried shrimp; stir well and cook for 3–4 minutes to coat in the oil and aromatics.
- Pour in water or fish stock and add the whole scotch bonnet pepper. Bring to a gentle boil, then reduce heat and simmer 20–25 minutes, stirring occasionally, until the okra has broken down and the soup has thickened and become slightly stringy in the traditional style.
- Gently fold in the smoked fish and simmer 8–10 minutes more to warm through and let the flavours meld.
- Remove the scotch bonnet pepper and season with salt to taste.
- Serve hot alongside pâte, fufu, or rice.
Introduction: Fetri detsi is a classic Ewe okra soup from southern Togo, thickened naturally by okra’s mucilage and enriched with smoked fish and palm oil.
Cultural Background: Fetri detsi is a classic Ewe okra soup from southern Togo, thickened naturally by okra’s mucilage and enriched with smoked fish and palm oil. Traditionally eaten with pâte or fufu, it’s a staple weeknight dish valued for its deep, savoury flavour and nourishing qualities.
Tips: Longer, gentler simmering encourages more of okra’s natural thickening mucilage to release, giving the soup its signature stretchy texture — resist rushing this step.
Variations: Fresh fish or crab can replace or supplement the smoked fish for a lighter, less smoky flavour profile.
Storage: Refrigerate in an airtight container for up to 3 days; freezes well for up to 2 months.
Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, adding a splash of water if the soup has thickened too much.
FAQs:
Q: Why is fetri detsi slightly stringy or slimy?
A: This texture comes naturally from okra’s mucilage and is a hallmark of the dish, not a sign of anything wrong.
Q: Can I reduce the sliminess?
A: Adding a splash of lime juice or vinegar near the end of cooking can help cut the sliminess if preferred milder.
Q: Is fetri detsi naturally gluten-free?
A: Yes, it contains no gluten ingredients as written.
- Fresh okra, sliced — 500 g (1.1 lb)
- Smoked fish, cleaned and flaked — 200 g (7 oz)
- Dried shrimp — 30 g (¼ cup)
- Palm oil — 60 ml (¼ cup)
- Onion, chopped — 1
- Tomatoes, chopped — 2
- Scotch bonnet pepper, whole — 1
- Water or fish stock — 1 L (4 cups)
- Salt, — to taste
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