Adasi Soup Recipe: Smoky Tomato and Okra Velout with Crispy Celery Crowns

This Adasi soup recipe brings the rich, smoky flavors of West African coastal cuisine to your kitchen table. The secret lies in balancing tender fish, velvety okra, and tomatoes into a harmonious broth, finished with crispy celery crowns that add texture and depth.

I've perfected this version through years of testing, ensuring every spoonful delivers authentic taste without compromising simplicity.

The foundation starts with fresh fish—tilapia or mackerel work beautifully—simmered until flaky, while tomatoes and okra create a naturally thickened velouté. A blend of smoked spices and palm oil infuses the soup with its signature earthy aroma.

What makes this recipe special is the crispy celery crowns, which add a satisfying crunch that contrasts perfectly with the creamy broth.

By the time you're done, you'll have a restaurant-quality Adasi soup that's rich in flavor and cultural heritage. The fish will be tender yet firm, the okra will dissolve into a silky texture, and those crispy celery crowns will provide the perfect balance.

This dish is perfect for family gatherings or special occasions where you want to showcase authentic West African flavors.

Serve with pounded yam or garri for the full experience. The aroma alone will transport you to the coastal regions of Ghana, where this dish originated. Let's get cooking!

Ingredients for adasi soup

Fresh fish, velvety okra, and smoky spices—everything you need for authentic Adasi soup.

The fish is non-negotiable here—tilapia or mackerel work best, but avoid anything too delicate like sole. West African markets carry frozen tilapia fillets perfect for this, or grab fresh at your local seafood counter. Okra can be found in the produce section of most grocery stores, but if yours is sad and stringy, frozen okra works just as well. For palm oil, African specialty stores have the real deal, but the red palm oil in the international aisle at Walmart or Kroger is a decent substitute. The celery? Pick stalks with tight leaves—those crispy crowns are what make this dish special.

No palm oil? Smoked paprika plus a splash of coconut milk gets you close, though the color won't be quite right. Fresh ginger is ideal, but ground ginger at half the amount works in a pinch. The fish stock can be veggie stock in a bind, though it'll lack depth. For the celery crowns, use a mandoline for even slices—they'll fry up perfectly crispy. The smoked paprika is key here; Penzeys or Gourmet Spice Shop carry authentic West African blends if you want to go all out. Skip the pre-shredded cheese aisle version—it's not the same.

The fish stock keeps for 5 days in the fridge, so make extra. Celery crowns stay crisp for 3 days if stored in an airtight container—reheat in a dry pan for 2 minutes. The soup itself reheats beautifully, but add a splash of water to prevent thickening. Freeze portions for 3 months, though the okra will turn mushy. I always double the batch—leftovers make perfect lunches, and the flavor only gets better as it sits.

Step-by-step instructions for Adasi soup

This velouté delivers rich tomato-okra depth and crispy celery crowns that elevate every spoonful.

Cut the 3 whole celery stalks lengthwise into ¼-inch thick strips, leaving the leaves attached. This creates those iconic crispy crowns that add texture. Heat the 0.25 cup vegetable oil in a large skillet over medium-high heat until shimmering. Add the celery strips in a single layer and fry for 3-4 minutes until deep golden brown and crispy.

Remove the celery with tongs and drain on paper towels, reserving 2 tablespoons of the fried oil in the skillet. The crowns should hold their shape but be tender enough to bite through. If they brown too quickly, reduce the heat slightly—you want them crispy outside, tender inside. Set aside to use as garnish later.

In the same skillet (with reserved oil), add the 0.5 cup palm oil and heat over medium heat. Add the 1 whole fresh red bell pepper, 6 cloves garlic cloves, and 2 tablespoons fresh ginger, cooking for 4-5 minutes until the garlic turns golden and fragrant. Stir in the 1 tablespoon dried smoked paprika and 1 teaspoon dried thyme, letting the spices toast for 30 seconds to deepen their aroma.

Add the 4 whole Roma tomatoes (quartered) and 1 lb okra pods (sliced into rounds). Cook for 8-10 minutes until the tomatoes break down and the okra softens slightly. Pour in the 2 cups fish stock and bring to a gentle simmer. Add the 2 whole bay leaves and 1.5 teaspoons salt, then reduce heat to low. Let the velouté simmer uncovered for 15 minutes, stirring occasionally, until thickened to a creamy consistency.

Cut the 1.5 lb fresh tilapia fillets (skin-on) into 1-inch chunks, discarding any bones. Gently add the tilapia to the simmering velouté and cook for 6-8 minutes until the fish is opaque and flakes easily with a fork. The velouté should coat the fish pieces lightly, not overwhelm them. Season with 0.5 teaspoon black peppercorns and adjust salt if needed.

Remove the tilapia with a slotted spoon and set aside. Strain the velouté through a fine-mesh sieve into a clean pot, pressing on the solids to extract maximum flavor. Return the velouté to medium-low heat and simmer for 2-3 minutes to reduce slightly, intensifying the tomato-okra flavor. The soup should be smooth with a velvety texture.

Return the tilapia to the velouté and warm through for 1 minute. Taste and adjust seasoning—this is where you can fine-tune the balance of smokiness, saltiness, and acidity. The soup should be rich but not overly heavy, with a subtle smokiness from the paprika and okra.

Divide the soup among bowls, garnishing each serving with the crispy celery crowns and a drizzle of the reserved fried oil. The contrast of crispy crowns against the velouté creates the signature Adasi experience. Serve immediately with warm crusty bread to soak up every last drop.

Pro cooking tips for this recipe

Smoke Infusion Mastery

The smoked paprika is your secret weapon for authentic Adasi flavor. Toast it in the oil for 30 seconds until fragrant—this deepens its aroma exponentially. For extra smokiness, I sometimes add ½ teaspoon liquid smoke (like Colman's) to the velouté base.

Just don't overdo it—start with ¼ teaspoon and adjust to taste. The key is balance: the smoke should enhance, not dominate. 🌶️

Okra Texture Control

Okra can turn slimy if overcooked, but we want it to dissolve into a velvety texture. Slice it into ¼-inch rounds and cook it just until tender—about 8-10 minutes in the velouté.

For extra creaminess, blend ½ cup of the cooked okra with the strained velouté before returning it to the pot. This creates a smoother, more luxurious base. 🥗

Tilapia cooks in 6-8 minutes in the velouté, but timing varies by thickness. Use a meat thermometer to check—it's done at 145°F. If the fish overcooks, it'll turn rubbery. For extra flavor, score the skin-side lightly before adding it to the pot. This helps the spices penetrate deeper. 🐟

Crispy Celery Crowns

These are non-negotiable for texture. Cut celery into ¼-inch strips with leaves attached, then fry in 350°F oil until golden brown. The trick? Don't overcrowd the pan—work in batches if needed.

For even crispiness, I use a mandoline slicer with the ¼-inch blade. Store fried crowns in an airtight container for up to 3 days. 🧅

Simmer the velouté uncovered for 15 minutes to let the okra and tomatoes break down naturally. If it's too thin, reduce heat to medium-low and cook longer—don't rush it.

For extra thickness, blend ½ cup of the velouté separately and stir it back in. The goal is a pudding-like consistency, not gluey. 💫

Taste the soup before serving and adjust in this order: salt, then acidity (lemon juice), then smokiness (more paprika). I often finish with a pinch of cayenne** for heat.

The celery crowns should add freshness, so don't overpower them with extra spices. Trust your palate—Adasi soup should be rich but never heavy. ✨

Frequently asked questions