Ademe Soup Recipe: Slow-Simmered Comfort with Star Anchovies and Toasted Shallots

This Ademe soup recipe brings the rich, aromatic flavors of West Africa to your kitchen with its signature blend of star anchovies, toasted shallots, and tender meat or fish. The slow simmering process transforms simple ingredients into a deeply comforting dish that's perfect for family gatherings or weeknight dinners.

I've perfected this version after years of testing, ensuring the right balance of savory, umami, and slightly spicy notes that define authentic Ademe.

The beauty of this recipe lies in its adaptability—whether you're using chicken, beef, or fish, the key lies in properly toasting the shallots and star anchovies to develop their full flavor.

This traditional West African soup typically includes leafy greens like spinach or bitterleaf, which add a satisfying texture and earthy depth. The broth simmers for hours, allowing all the flavors to meld together into something truly special.

What you'll end up with is a bowl of soup that's hearty enough to be a main dish but light enough to satisfy any appetite.

The aroma alone will have everyone gathering around the table, and each spoonful delivers layers of flavor from the toasted shallots to the tender protein and aromatic spices. This is comfort food at its finest, with every element working together to create a dish that feels like home.

The best part? This recipe scales beautifully for crowds, and leftovers taste even better the next day as the flavors continue to develop. Whether you're serving it at a celebration or simply enjoying a cozy meal at home, this Ademe soup will become a staple in your cooking repertoire.

Let's get started on creating this flavorful masterpiece.

Ingredients for ademe soup

Toasted shallots, star anchovies, and tender chicken create this West African comfort soup.

The star anchovies are non-negotiable—they bring that signature umami depth. Look for them at African markets or online, but if you can't find them, anchovy fillets work in a pinch. Toast them in oil until they're fragrant and slightly crispy—that's when they release their magic. Shallots should be sliced thin and toasted until golden, not burnt. I grab mine from the Asian or Latin markets where they're often sold in bulk. Fresh ginger? Peel and grate it fresh—pre-grated loses flavor fast. And if you're using Scotch bonnet peppers, wear gloves—they're spicy!

No star anchovies? Anchovy fillets or even a dash of fish sauce gets you close, though nothing beats the real thing. Swapping chicken for fish? Use firm white fish like cod or tilapia—it holds up better to the long simmer. Fresh spinach wilted? Substitute frozen chopped spinach, but drain it well. The red palm oil can be tricky to find—annatto oil or even tomato paste adds color if needed. For heat, reduce Scotch bonnet to half if you're sensitive to spice. And if you're short on time, pre-chop your onions and garlic—saves minutes later.

This soup tastes even better the next day—plan ahead. Store in airtight containers for 4-5 days in the fridge or 3 months frozen. I like to make a big batch and freeze portions—thaw overnight in the fridge for the best texture. The broth gets richer as it sits, so don't rush it. And if you've got leftovers, turn them into a quick stew by adding some rice or plantains the next day.

Step-by-step instructions for Ademe soup

This rich, slow-simmered soup delivers deep umami flavor and comforting texture every time.

Heat a dry skillet over medium heat and add the 2 tablespoons vegetable oil. Once shimmering, add the 0.5 ounce dried star anchovies and toast for 1-2 minutes until they release their aroma and turn a deeper golden color. Remove from heat and set aside.

In the same pan, add the 1.5 cups sliced shallots and cook for 5-6 minutes until they soften and turn a beautiful caramel color. You want them to be sweet and slightly crispy around the edges—this builds the soup's foundation. Transfer to a bowl and set aside with the anchovies.

Increase heat to medium-high and add the 2.5 pounds chicken thighs skin-side down. Let them sear undisturbed for 5-6 minutes until the skin is golden brown and crispy. Flip and sear the other side for another 3-4 minutes until golden.

Remove the chicken from the pan and set aside. The skin should be deeply browned and the meat should pull away from the bone slightly when pressed. This searing step locks in flavor and creates that signature crispy texture. Pour off any excess fat from the pan, leaving about 1 tablespoon for the aromatics.

Return the pan to medium heat and add the 2 chopped onions and 6 minced garlic cloves. Cook for 3-4 minutes until softened and fragrant. Add the 1 tablespoon dried thyme, 1 tablespoon grated ginger, and 1 chopped Scotch bonnet pepper (seeds removed). Stir for 1 minute until the spices bloom and fill your kitchen with aroma.

Pour in the 4 cups chicken stock and scrape up any browned bits from the bottom of the pan. Bring to a gentle simmer, then add the toasted shallots and anchovies. Let it simmer for 10 minutes to meld all the flavors together. This is where the magic happens—the anchovies dissolve and infuse the broth with their deep, savory essence.

Add the 1 pound chopped fresh tomato to the simmering broth and cook for 5-6 minutes until the tomatoes break down and the mixture thickens slightly. The soup should smell sweet and tangy—this is your cue that the tomatoes are properly incorporated.

Stir in the 4 cups chopped fresh spinach and cook for another 2-3 minutes until just wilted. The spinach should brighten the soup's color and add a fresh, earthy note. Remove the pan from heat and let it sit for 5 minutes to allow the flavors to settle.

Return the chicken thighs to the pot and simmer for 15-20 minutes until the meat is fork-tender and easily pulls away from the bone. The broth should be rich and flavorful, with the chicken falling apart slightly. Remove the chicken from the broth and shred the meat, discarding any large bones or gristle.

Return the shredded chicken to the pot and stir in the 0.5 cup red palm oil. This adds a beautiful red hue and enhances the soup's depth of flavor. Season with 1.5 teaspoons salt and 0.5 teaspoon black pepper, adjusting to taste. The soup should be perfectly balanced—savory from the anchovies, sweet from the tomatoes, and fresh from the spinach.

Essential equipment for great ademe soup

Essential Pot

For this rich, slow-simmered soup, a heavy-bottomed Dutch oven is my go-to—like the Le Creuset 5.5-quart or All-Clad Stainless Steel. These pots distribute heat evenly and handle the long simmering time without hot spots.

If you don’t have one, a large stainless steel stockpot (like Cuisinart MultiClad) works well too. Just ensure it’s at least 6-quart capacity to accommodate the chicken and broth without overflowing. 🔥

Skillet for Toasting

You’ll need a 10-inch cast-iron skillet (like Lodge Pre-Seasoned) for toasting the star anchovies and shallots. Cast iron retains heat perfectly and gets hot enough to develop those deep, caramelized flavors.

If you don’t have cast iron, a stainless steel sauté pan (such as All-Clad Stainless) will work, but monitor the heat closely to avoid burning. A non-stick skillet isn’t ideal here—the high heat can damage the coating.

Knife Set

Invest in a sharp chef’s knife (like the Wüsthof Ikon) for chopping onions, garlic, tomatoes, and spinach. A serrated knife (such as Victorinox Fibrox) helps with slicing the shallots thinly. Don’t skimp here—dull knives make prep frustrating and uneven.

I also keep a small paring knife handy for peeling ginger and garlic cloves. A cutting board (like Teakhaus bamboo) adds stability and protects your knives.

Immersion Blender

While this recipe doesn’t require blending, an immersion blender (like the Ninja CB100) comes in handy if you want to smooth out the broth slightly or puree the tomatoes for a thicker consistency.

If you prefer a smoother texture, blend ½ cup of the broth with the cooked tomatoes before adding it back to the pot. Just avoid over-blending—you want some texture to keep it authentic. 💫

Tongs for Handling

Use kitchen tongs (like OXO Good Grips) to safely flip the chicken thighs during searing and remove them from the pot later. They’re more stable than forks and prevent piercing the meat, which can cause juices to leak out.

I also grab tongs to stir the spinach gently at the end—it wilts faster without breaking apart. A slotted spoon is a good backup for skimming excess fat if needed.

Measuring Tools

Precision matters with spices and liquids. Use a stainless steel measuring spoons set (like OXO Good Grips) for the dried thyme, salt, and black pepper. For the red palm oil, a liquid measuring cup ensures accuracy—this ingredient adds color and richness, so don’t eyeball it.

A digital kitchen scale (such as Escali Primo) helps measure the chicken thighs and star anchovies by weight for consistency. 💡

Frequently asked questions