Adasi Soup Recipe: Yoruba Spice-Infused Comfort in One Pot

This Adasi soup recipe brings the rich, aromatic traditions of Yoruba cuisine to your kitchen in a single pot. The secret lies in layering smoked fish, leafy greens, and fiery peppers into a deeply flavorful broth that simmers into comforting perfection. Every spoonful carries the warmth of West African heritage, transforming simple ingredients into a dish that feels like home.

Traditionally prepared with dried or smoked fish, this soup builds flavor through slow simmering—allowing the spices to meld and the greens to soften just enough while maintaining their vibrant texture. The key is balancing the bitterness of leafy vegetables with the richness of fish stock and tomatoes, creating a harmony that’s both hearty and refreshing. No fancy techniques required, just patience and attention to the simmer.

By the time you’re done, you’ll have a steaming pot of soup with tender fish flakes, wilted greens, and a broth so deeply seasoned it sings with every spoonful. The aroma alone will have everyone gathering around the table, while the taste delivers the kind of comfort that turns ordinary days into celebrations. This is the soup that feeds the soul as much as the body.

Perfect for family gatherings, Sunday meals, or whenever you crave a taste of home, this Adasi soup adapts easily to available ingredients—whether you use spinach, bitterleaf, or a mix of greens. The method stays true to tradition while fitting seamlessly into a modern kitchen. Let’s get cooking.

Ingredients for adasi soup

Six ingredients transform into a soul-warming Adasi soup that tastes like home.

The smoked fish is non-negotiable—dried fish from African markets gives the most authentic flavor, but fresh smoked fish works too. Look for dried fish labeled for soups, and soak it for at least an hour to rehydrate. West African grocery stores usually carry it, but if you can't find it, salmon or mackerel in a pinch. The greens? Bitterleaf is traditional, but spinach or kale works just fine. Just make sure they're fresh—wilted greens ruin the texture. For the peppers, Scotch bonnet delivers that signature heat, but jalapeño or habanero can stand in if you're sensitive to spice.

No Scotch bonnet? Double the red bell pepper for milder heat. The ginger and garlic are where the magic happens—toast the garlic lightly before adding to deepen the flavor. If you're using dried shrimp, soak it in warm water for 30 minutes to rehydrate. The fish stock can be homemade (simmer fish bones with veggies) or store-bought—just avoid anything with added salt. For extra richness, add a splash of coconut milk at the end, but keep it subtle. And trust me, freshly grated ginger beats powdered any day.

This soup tastes even better the next day as the flavors meld. Store leftovers in the fridge for 3-4 days or freeze for up to 3 months. I always make a double batch—one for dinner, one for lunch the next day. The greens will wilt further when reheated, so add a splash of water if it gets too thick. For serving, a sprinkle of freshly cracked black pepper and a wedge of lemon brightens it up instantly.

Step-by-step instructions for adasi soup

This one-pot wonder delivers bold Yoruba flavors with minimal effort—just follow my simple method.

Start by soaking the 12 oz smoked fish (if using dried) in warm water for 1 hour to rehydrate. Meanwhile, chop the 4 whole fresh tomatoes into medium pieces, remove seeds from the 1 whole red bell pepper and chop it, and finely mince the 4 cloves garlic. Peel and grate the 1-inch fresh ginger and 1 tbsp fresh ginger separately—this extra ginger adds that signature depth.

For the greens, wash and drain the 4 cups fresh spinach or bitterleaf, then remove stems. If using dried shrimp, soak the ½ cup in warm water for 30 minutes to plump up. I like to keep everything prepped in separate bowls so I can add ingredients in the right order—no last-minute scrambling.

Heat the ¼ cup vegetable oil in a large pot over medium heat. Add the chopped 1 whole onion and sauté for 3-4 minutes until it softens and becomes translucent. Then add the 1-inch grated ginger and 1 tbsp grated ginger, cooking for another 1 minute until fragrant—this releases those warm, spicy notes that define adasi.

Next, add the chopped red bell pepper and 2 whole Scotch bonnet peppers (seeds removed). Cook for 2-3 minutes until the peppers soften slightly—this prevents them from making the soup too spicy later. Here's the thing—if you're sensitive to heat, reduce the Scotch bonnet to just 1 pepper and chop it finely.

Toss in the chopped 4 whole fresh tomatoes and cook for 5-6 minutes until they break down and release their juices. This step is where the soup starts to come together—you'll see the mixture darken slightly as the tomatoes soften. Stir in the minced garlic and cook for 30 seconds until fragrant, but don't let it brown or it'll turn bitter.

Now add the 1.5 tsp salt and ½ tsp black pepper, stirring well to distribute the seasoning evenly. Pour in the 4 cups fish stock or water and bring the mixture to a gentle boil. If using the soaked ½ cup dried shrimp, add them now—they'll rehydrate and add a briny depth to the broth.

Reduce heat to low-medium and let the soup simmer uncovered for 15 minutes, stirring occasionally. This allows the flavors to meld and the broth to develop its rich, smoky character. After 15 minutes, drain and rinse the soaked smoked fish to remove any excess water, then add it to the pot.

Simmer for another 10-12 minutes until the fish flakes easily with a fork. The soup should have a thick, hearty consistency—if it's too thin, let it reduce a bit longer. I know it seems like a long cook time, but this slow simmer is what builds that deep, comforting flavor. Don't rush it; good things take time.

Finally, add the 4 cups fresh spinach or bitterleaf and stir gently to wilt the greens. Cook for just 2-3 minutes—any longer and they'll turn mushy. Taste and adjust the seasoning if needed, adding a pinch more salt or pepper as necessary. The soup should be rich, slightly spicy, and packed with umami from the smoked fish and shrimp.

Serve immediately with a side of pounded yam or white rice to soak up that delicious broth. The greens should be tender but still vibrant, and each spoonful should deliver that perfect balance of smoky, spicy, and savory. This is the kind of soup that warms you up from the inside out—exactly what comfort food is all about.

Troubleshooting great adasi soup

Broth Too Thin?

If your adasi soup turns out watery, don’t panic—simmering uncovered for an extra 10-15 minutes will thicken it naturally. For a quicker fix, stir in 1 tbsp tomato paste or mash a few cooked tomatoes directly into the pot. The acidity helps bind the broth while deepening flavor. I’ve found that using fish stock instead of water also adds body—just avoid pre-salted versions. 💧

Fish Not Flaking?

Overcooking is the usual culprit here. Once the fish reaches 10-12 minutes of simmering, test it with a fork—it should separate easily. If it’s still tough, remove it from the pot, flake it with your hands, then return the pieces to the soup. For dried fish, soak it 1 extra hour next time to ensure proper rehydration. Fresh smoked fish should cook faster—keep an eye on it after 8 minutes. 🐟

Greens Too Bitter?

Bitterleaf and spinach can overpower if cooked too long. Add them only in the final 2-3 minutes of simmering, and stir gently to wilt without breaking down. To balance bitterness, increase the tomatoes and peppers in the base—this sweetens the broth naturally. A squeeze of lemon juice at the end also brightens the flavor. 🌿

Mild Flavor Profile?

Boost depth by toasting the garlic and ginger for 30 seconds longer before adding other ingredients—this enhances their aromatic compounds. For extra umami, add 1 tsp palm oil (available at African markets) when sautéing onions. If using dried fish, soak it in warm water with a pinch of salt to draw out more flavor. 🧄

Spice Too Overpowering?

Reduce Scotch bonnet peppers to 1 whole pepper (seeds removed) and increase red bell pepper to 2 whole peppers for milder heat. If already made, stir in 1 tbsp coconut milk or a splash of yogurt to cool the burn. For next time, remove all seeds and membranes from peppers before chopping. 🌶️

Soup Separating?

This happens when greens release too much liquid. Simmer uncovered for 5 extra minutes to reduce the broth, then stir vigorously to re-emulsify. For prevention, add greens last and avoid stirring too aggressively. A quick fix is to mash a few spoonfuls of cooked tomatoes into the pot—the pectin helps bind the mixture. 🥣

Frequently asked questions