Cookbook:Supu Ya Ndizi

Supu Ya Ndizi
Servings	6
Time	45 minutes
Difficulty

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Supu Ya Ndizi is a traditional East African soup made with green cooking bananas, vegetables, and spices. It is especially popular in Tanzania and among communities along the East African coast. The soup is valued for its rich flavor, nourishing qualities, and versatility. Depending on local preferences, it may be prepared with meat, fish, or as a vegetarian dish. It is commonly served as a main meal or as an accompaniment to bread and other side dishes.

Ingredients

• 6 green cooking bananas, peeled and sliced
• 500 g beef, chicken, or fish (optional)
• 1 large onion, chopped
• 2 tomatoes, diced
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 2 tbsp vegetable oil
• 5 cups water or stock
• 1 carrot, diced
• 1 potato, diced (optional)
• 1 tsp curry powder
• Salt, to taste
• Black pepper, to taste
• Fresh coriander (cilantro), chopped, for garnish

Procedure

1. Peel and slice the green bananas into medium-sized pieces.
2. If using meat, cook it in a pot with water until tender and reserve the stock.
3. Heat the oil in a large pot over medium heat.
4. Add the onion and cook until soft and translucent.
5. Stir in the garlic and ginger and cook for 1 minute.
6. Add the tomatoes and cook until softened.
7. Stir in the curry powder.
8. Add the bananas, carrot, and potato.
9. Pour in the stock or water and bring to a boil.
10. Reduce the heat and simmer for 30–40 minutes, or until the bananas are very soft.
11. Add the cooked meat or fish if using.
12. Season with salt and black pepper.
13. Mash some of the bananas with a spoon to thicken the soup, if desired.
14. Simmer for an additional 5 minutes.
15. Garnish with fresh coriander and serve hot.

Serving

Supu Ya Ndizi may be served with:

• Bread
• Chapati
• Rice
• Pilau
• Fresh salad

Variations

• Vegetarian Supu Ya Ndizi
• Chicken banana soup
• Fish banana soup
• Coconut milk banana soup
• Spicy banana soup with chili peppers

Tips

• Use green cooking bananas rather than ripe bananas for the best texture.
• Homemade stock provides a richer flavor than plain water.
• For a creamier soup, add 1 cup of coconut milk during the final 10 minutes of cooking.
• Mash part of the bananas to naturally thicken the soup.
• Fresh coriander adds color and enhances the flavor.

Notes

• Green bananas are a staple ingredient in many East African cuisines.
• The soup can be prepared as a vegetarian dish by omitting meat and using vegetable stock.
• The consistency may be adjusted by adding more stock or water as needed.

See also

• Pilau
• Cookbook:Kachumbari
• Cookbook:Chapati
• Cookbook:Ugali