Fetri Detsi

What we know so far

Fetri is okra and detsi is soup in Ewe, and fetri detsi is the okra soup of the Volta Region and southern Togo, the natural partner of akple (fermented corn and cassava dough) and banku: fresh okra chopped very fine, and often minced with onion and a little water, stirred into a light broth made by steaming chicken or smoked fish with ginger, garlic and kpakpo chilli, and simmered until it draws into a glossy, stringy soup. Ewe cooks make it with zomi (spiced red palm oil), with a little white oil, or with none at all; tomato paste is optional and makes it redder, leaving it out makes it greener. Ground shrimp, crab and prawns go in on the coast, and a pinch of kaun (lake salt) pushes the okra to draw more.

The draft was written from 2 published sources and holds 11 ingredients and 6 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

AFN already has a page for this dish from another country. Both records stand, so write what makes yours different. See the page we already have

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting