Fetri Detsi

Dive into the comforting flavors of **Fetri Detsi**, a nourishing West African soup that harmonizes rich textures and bold taste. This wholesome dish features a unique blend of **millet flour** for a hearty, gluten-free base and a vibrant mix of fresh spinach, smoky fish, and aromatic spices. Enhanced with ground crayfish and simmered in nutty **palm oil**, it delivers an authentic burst of flavor with every bite. The soup’s velvety consistency is perfectly balanced by the peppery kick of scotch bonnet, while its quick preparation (just 20 minutes prep and 40 minutes cooking) makes it a go-to for busy weeknights. Serve this traditional delight with fufu, gari, or rice for a satisfying and deeply cultural meal that’s both nourishing and unforgettable.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 200 grams millet flour
• 200 grams fresh spinach leaves
• 2 pieces smoked fish (such as mackerel or herring)
• 1 medium-sized onion
• 2 medium-sized fresh tomatoes
• 1 large scotch bonnet pepper
• 50 milliliters palm oil
• 900 milliliters water
• 1 teaspoon salt
• 2 tablespoons ground crayfish

Directions

Step 1

Rinse and remove bones from the smoked fish, breaking it into smaller pieces. Set aside.

Step 2

Wash the spinach leaves thoroughly and chop them coarsely.

Step 3

Blend the onion, tomatoes, and scotch bonnet pepper into a smooth paste using a blender or food processor.

Step 4

In a large pot, heat the palm oil over medium heat until it begins to shimmer. Add the blended mixture and sauté for 5-7 minutes until it thickens and the oil begins to separate from the mixture.

Step 5

Add the smoked fish, ground crayfish, and salt. Stir well to combine and cook for another 5 minutes.

Step 6

In a separate bowl, mix the millet flour with 200 milliliters of water to create a smooth, lump-free paste.

Step 7

Gradually pour the millet paste into the simmering pot, stirring constantly to prevent lumps from forming.

Step 8

Add the remaining 700 milliliters of water and bring the soup to a gentle boil. Stir occasionally to ensure the millet flour is fully incorporated.

Step 9

Reduce the heat to low and allow the soup to simmer for 20 minutes, stirring occasionally until it thickens to your desired consistency.

Step 10

Add the chopped spinach leaves and cook for an additional 5 minutes, ensuring the greens retain their vibrant color and freshness.

Step 11

Taste and adjust seasoning as needed. Serve hot with a side of fufu, gari (fermented cassava meal), or rice.

Nutrition Facts

Serving size	1980.5 grams (1980.5g)

Amount per serving	% Daily Value*
Calories	1697

Total Fat 75.80g	97%
Saturated Fat 30.10g	151%
Polyunsaturated Fat 0.00g
Cholesterol 161mg	54%
Sodium 4211mg	183%
Total Carbohydrate 179.70g	65%
Dietary Fiber 27.10g	97%
Total Sugars 15.20g
Protein 77.90g	156%

Vitamin D 400IU	2000%
Calcium 386mg	30%
Iron 15mg	82%
Potassium 3087mg	66%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.8%

Protein: 18.2%

Carbs: 42.0%